Peaches & Cream Pie
For the crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
For the custard:
1 1/2 cups milk, 2% or higher
1/3 cup sugar
3 tablespoons cornstarch
1 egg
1 teaspoon vanilla extract
1 tablespoon butter
For the peaches:
4 cups sliced fresh peaches
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon butter
2 tablespoons cornstarch
3 tablespoons water
For the whipped cream:
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1 teaspoon vanilla
To make the crust:
In a small bowl, mix cracker crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of an ungreased 9" pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool completely.
To make the custard:
In a medium saucepan whisk together the milk, sugar, cornstarch, and egg. Cook over medium heat, whisking constantly, until it comes to a boil and thickens. Remove from heat and add the vanilla and the butter. Pour the custard through a strainer, then pour the custard into the cooled pie crust. Place some plastic wrap directly on the custard while it is still hot and refrigerate until completely chilled, at least three hours.
To prepare the peaches:
Mix the peaches with the sugar and cinnamon in a large bowl and let stand for ten minutes.
In a large skillet melt the butter over medium heat. Pour the peaches into the skillet and cook, stirring constantly, until the peaches are soft.
In a separate bowl combine the cornstarch and water. Bring the peach mixture to a boil and add the cornstarch. Cook until thickened. Turn off the heat and allow to cool approximately ten minutes.
Using a slotted spoon to drain off any excess juices, top the custard layer with the peaches. Chill the pie for one hour.
To make the whipped cream:
In the bowl of a standing mixer add the cream, powdered sugar, and vanilla. Whip on medium-high speed until stiff peaks form. Spread over peaches and return to the refrigerator at least one hour before serving time.
Photo and part of the recipe courtesy of Evil Shenanigans
1 1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
For the custard:
1 1/2 cups milk, 2% or higher
1/3 cup sugar
3 tablespoons cornstarch
1 egg
1 teaspoon vanilla extract
1 tablespoon butter
For the peaches:
4 cups sliced fresh peaches
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon butter
2 tablespoons cornstarch
3 tablespoons water
For the whipped cream:
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1 teaspoon vanilla
To make the crust:
In a small bowl, mix cracker crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of an ungreased 9" pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool completely.
To make the custard:
In a medium saucepan whisk together the milk, sugar, cornstarch, and egg. Cook over medium heat, whisking constantly, until it comes to a boil and thickens. Remove from heat and add the vanilla and the butter. Pour the custard through a strainer, then pour the custard into the cooled pie crust. Place some plastic wrap directly on the custard while it is still hot and refrigerate until completely chilled, at least three hours.
To prepare the peaches:
Mix the peaches with the sugar and cinnamon in a large bowl and let stand for ten minutes.
In a large skillet melt the butter over medium heat. Pour the peaches into the skillet and cook, stirring constantly, until the peaches are soft.
In a separate bowl combine the cornstarch and water. Bring the peach mixture to a boil and add the cornstarch. Cook until thickened. Turn off the heat and allow to cool approximately ten minutes.
Using a slotted spoon to drain off any excess juices, top the custard layer with the peaches. Chill the pie for one hour.
To make the whipped cream:
In the bowl of a standing mixer add the cream, powdered sugar, and vanilla. Whip on medium-high speed until stiff peaks form. Spread over peaches and return to the refrigerator at least one hour before serving time.
Photo and part of the recipe courtesy of Evil Shenanigans
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