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Peach Cream Pie

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Ingredients
  

Crust

  • 1 1/2 cups crushed graham crackers
  • 3 TBS ground cinnamon
  • 2 TBS melted butter

Filling

  • 1 pkg (8oz) cream cheese, room temp
  • 2/3 cup powdered sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract

Peach Topping

  • 3 large fresh peaches, peeled and sliced/diced
  • 1/3 cup granulated sugar
  • 1 TBS lemon juice
  • 1 1/2 TBS cornstarch
  • 1/3 tsp salt
  • 1 TBS butter

Instructions
 

Crust

  • Preheat oven to 375F. In a bowl, combine crushed graham crackers, melted butter, and cinnamon. Press into a 8-9 inch pie dish. Bake for 7 minutes and allow to cool for 15 minutes.

Filling

  • In a large bowl, beath the cream cheese, powdered sugar and vanilla until light and fluffy. In a separate bowl, beat the heavy whipping cream until whipped cream. Fold into the cream cheese mixture.

Peach Topping

  • Prepare the peaches by peeling and slicing/chopping. Whatever your preference is! Place in a bowl and cover with 1/3 cup sugar. Allow to sit for 30 minutes. Strain off the peach juices that formed and set aside prepared peaches.
  • Add peach juice with lemon juice, and enough water to create 1/2 cup liquid total.
  • In a small sauce pan, combine cornstarch, salt, and peach juice. Bring to a simmer and allow to thicken, stirring continually! Do not leave unattended.
  • Stir in butter and allow to chill slightly before combining with the peaches.

Assembly

  • Spread the cream cheese filling into your crust (creating a bowl effect if needed to help keep sauce from over flowing). Pour peach topping over the cream cheese filling. Allow to chill before serving.