Recipe Revamp: Peaches and Cream Pie

This recipe is another favorite from my first cookbook!

August is National Peach Month and the time of year that I enjoy some great peach recipes, for good reasons. Peaches are packed with vitamins and minerals, antioxidants and beneficial fiber, all important for maintaining optimal health and fighting disease. Peaches are powerful…and delicious.

I’ve updated this delightful dessert by adding more fresh peaches and less sugar. Even so, it remains rich, creamy and sweet.

 

 

 

This pie starts with a homemade graham cracker crust. While I will sometimes buy a frozen pastry crust, I NEVER use a purchased, pre-prepared graham cracker crust. Homemade is easy to make and makes a huge difference in your dessert. Also, for a fresher more delicious topping, I always whip real cream, instead of using a purchased whipped topping. 

Moderation is the key to all the yummy desserts I love. Enjoy this one!

Print Recipe
Peaches and Cream Pie
Course Dessert
Cuisine Desserts, Pie
Servings
Ingredients
Crust
Filling
Topping
Course Dessert
Cuisine Desserts, Pie
Servings
Ingredients
Crust
Filling
Topping
Instructions
  1. For the crust, combine the graham cracker crumbs, brown sugar, dash of cinnamon and melted butter. Press into a 10-inch pie plate. Bake at 375 degrees for 10 minutes. Cool.
  2. For the filling, place the fresh peaches into the cooled crust. In a saucepan, combine the one and one half cups of sugar, cornstarch, cold water and syrup. Bring to a boil, stirring constantly. Reduce heat and simmer until thickened, stirring. Remove from heat and stir in vanilla and peach gelatin until dissolved. Pour over the peaches and refrigerate until set.
  3. For the topping, whip the cream and stir in the sugar and vanilla. Spread over the “set” pie. Sprinkle with pecans, if desired.
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Tell Me: What’s your favorite peach-themed dessert?

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