We are in the throws of peach season here and this is my favorite time of year because of it! 🙂 This pie is so light and fresh. It’s hard to go wrong with Cream Cheese AND Peaches. I hope you enjoy it as much as I do! I have to give a big shout-out to our friend, Audrey, for giving us the recipe. It’s quickly becoming a fav!
2-3 Graham Cracker Crusts (I use 3–and I cheated and used store bought. *gasp!*)
12 – 15 Peaches, Peeled
1.5 Cups Granulated Sugar
1/4 Cup Cornstarch
1/2 Cup Water
1 (3 oz) package Lemon Jello
8 oz Cream Cheese
1/2 Cup Powdered Sugar
1 Cup Whipped Cream (or Cool Whip–I use Whipped Cream)
1. Puree 4 – 5 peaches–enough to make 1.5 Cups. I don’t have a food processor, so I cut them up and sloshed them around in my KitchenAid (be sure to use the splash guard!) until they were good and juicy. It was a little chunky, but I actually like it that way!
2. Dissolve the cornstarch into the water and set aside.
3. In a medium saucepan, bring the puree and granulated sugar to a boil.
4. Add the cornstarch (you may need to shake it up a bit again) and cook until thickened.
5. Remove from heat and stir in the dry jello. Put in the fridge to cool.
6. Cream together the cream cheese, powdered sugar, and fold in the whipped cream.
7. Divide evenly between the pie crusts. Smooth along the bottom and sides. Be careful not to pull the sides away from the pan. It will still taste good, but it won’t look it! 🙂
8. Slice the remaining peaches and distribute them evenly among the pie crusts. I use around three peaches per pie.
9. Pour the cooled mixture over the sliced fruit and put each pie in the fridge to set (about 3 hours).
Source: Audrey Miller, who says she got it from her aunt