Peaches and Cream Pie

Womenscorner Desk
October 13, 2020

Ingredients :

Shortbread Crust :

- 2 cups shortbread cookies, crumbled fine

- 1/4 cup butter, melted

Peach Filling :

- 3 fresh peaches, peeled, pitted, and thinly sliced

- 1/2 cup (100g) granulated sugar

- 1 1/2 teaspoons corn starch

- 1 tablespoon lemon juice

Whipped Topping :

- 1 pint heavy whipping cream

- 1/4 cup (31g) confectioners' sugar

Cream Filling :

- 1 box (3.4 ounces) instant vanilla pudding mix

- 1 cup half and half, cold

- 4 ounces cream cheese, room temperature

Read More : What are Whole Grains?

Method :

Shortbread Crust : Mix shortbread crumbs and butter during a medium bowl. After it's well combined, press into rock bottom and barely up sides of a 9-inch pie plate. Let it chill within the refrigerator while you prepare the remainder of the recipe.

Peach Filling : during a medium saucepan, add peaches and sugar and blend together. Let the peaches rest within the sugar for five minutes. In a small bowl, combine cornstarch and juice . Mix well then pour into the peach mixture. Mix to mix everything then set over medium-low heat. Cook for 7-8 minutes or until the liquid has thickened slightly. put aside while you create the topping and cream filling.

Whipped Topping : Add cream to a bowl. Start mixing at rock bottom speed, then gradually increase speed to medium until the cream starts to urge thicker. When the cream starts to thicken, stop the mixer. Slowly add within the confectioners' sugar then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.

The cream will thicken and begin to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.

Cream Cheese Filling : In a medium bowl, mix together pudding and half and half. Whisk until well combined and thickened with little to no lumps. Add in temperature cheese and half the whipped topping and mix well, removing all lumps. Set Aside.

Assembly: Spread the peach filling evenly into the prepared crust. Spread the cheese filling over the highest of the peach filling. Spread the remaining whipped topping over the highest of the cheese filling. Refrigerate for 3-4 hours. Serve Cold.