Peaches 'n Vanilla Cream Pie

Peaches ‘n Vanilla Cream Pie

Pie                                                                    Crust

4-3/4 cups  sliced peaches (5-6 medium)        1-1/2 cups graham cracker crumbs

1 cup sugar                                                     1/4 cup sugar

2 teaspoons cornstarch                                  1/2 cup butter (1 stick)

3/4 cup water

4 oz. softened neufchatel/light cream cheese

1 cup whipping cream

1 teaspoon vanilla bean paste (vanilla extract may be substituted)

Make the crust – Mix together the graham cracker crumbs and 1/4 cup sugar.  Melt butter and combine with crumb mixture.  Press into a 9″ pie pan.

Make whipped cream – Using a chilled bowl whip cream, 1/4 sugar and vanilla bean paste until peaks form.  Store in the fridge. Beat together softened cream cheese and 1/4 cup sugar until combined throughly.  Fold 1 cup of whipped cream to cream cheese mixture and spread in pie crust.  Store in the fridge.

Make glaze – In a small sauce pan mash 3/4 cup of peaches, add  water, bring to a boil for 2 minutes over medium heat.  Combine 1/2 cup sugar and corn starch, add to boiling mixture and cook until thickened.  Remove from heat and set aside to cool.

Mix glaze and remaining peach slices.  Pour into pie pan.  Chill for a few hours and serve with remaining whipped cream.     Makes 1 generous  9″ pie.

original recipe source here