Peach season means peach pie of any kind. I like them all! The cream cheese layer in this pie gives it a nice tart flavor.  This pie doesn’t take long to make especially if you use a store bought crust:)
You will need a total of 8 medium sized peaches for this recipe.

  • 1/2 cup peaches, pureed (you will need 2 medium sized peaches for this)
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 2 tablespoons lemon juice (juice of large lemon)
  • 1/2 cup cream cheese (half of an 8 oz block)
  • 1/3 cup icing sugar
  • 1/2 teaspoon vanilla
  • 6 medium peaches, peeled, pitted and sliced
  • 8″ baked pie shell..make your own or buy a ready made crust.
  1. In blender puree two peaches that have been peeled, pitted and cut up. Set aside.
  2. In a small saucepan whisk together sugar and cornstarch till well blended. Add puree, water, and lemon juice. 
  3. Bring to boil and cook till thickened. Once it boils it will thicken quickly. Remove from heat and allow to cool.
  4. Beat together cream cheese, icing sugar, and vanilla until creamy.
  5. Spread on baked and cooled pie shell.
  6. Fold peaches into cooled sauce and spoon over layer of cream cheese mixture.
  7. Refrigerate until thickened. Serve plain or with whipped cream.
  8. Serves 8 to 10.

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