Fresh Peaches and Cream Pie

I am finally trying so may recipes I bookmarked a LONG while back.  This one was dated 3 years ago, if that gives you any indication!  I have looked at it many times since then, and am not sure why I haven't made it yet.  Oh well...now I have.  I will definitely be placing this on my "to make" list every year, it is soooo good!!

We got some peaches at my local store that looked very promising, so I bought quite a few and have been enjoying when for breakfast with some cottage cheese and Stevia (one of my favorite breakfasts!).  I look forward to peach season around these parts so I can load up on a lot more and continue making delicious treats!

Fresh Peaches and Cream Pie

Time: 1 hour + 1 hour chilling time
Yield: 2 pies

Peach Topping:
1/2 C water
3 T cornstarch
2 large peaches, peeled and smashed up
1 C sugar
1/2 t almond extract
2 T butter
8 peaches, peeled and sliced

Crust:
3 C graham cracker crumbs (about 2 packages)
7 T butter, melted
1/2 C sugar
1/8 t cinnamon
dash salt

Filling:
2   8 oz packages cream cheese, softened
1   16 oz cool whip
2 C powdered sugar
2 t vanilla
dash salt

PEACH TOPPING

1. Place your cornstarch into a small bowl. Pour the 1/2 C water over the top and stir it around until it’s all combined.
2. In a separate bowl smash up the 2 peaches.

3. Put your smashed peaches, sugar, almond extract, butter and cornstarch mixture into a medium sized sauce pan. Stir it all up.


4. Heat up the mixture over medium high. Let it come to a boil while you stir it. Let it cook for about 2 minutes or until it’s nice and thick. Set it aside to cool. Give your self a high five.
CRUST

1. Put all crust ingredients in a medium sized bowl. Stir them around until well combined.

2. Divide the mixture in half. Press each half into a 9 inch pie tin. I like to use a measuring cup to press it in. 

FILLING

1. With electric beaters (or with your stand mixer) beat the cream cheese until smooth.
2. Add the sugar, vanilla, dash of salt, and beat until nice and smooth.
3. Add your cool whip,  Blend it up until it’s fluffy-ish. 

4. Put half of the filling into each crust. Spread it out evenly with a knife.

5. Add the rest of your fresh peaches to the your cooled topping glaze. Stir until combined and pour over the top of each pie. Wrap each pie with plastic wrap and let it chill out in the fridge for at least an hour. 

Recipe Source:  Jamie Cooks It Up