Honey Peach Cream Pie

by Todd Leonard CEC

Directions

  1. For the cream filling, start by whipping the cream with 1/2 teaspoon vanilla powder, 2 tablespoons powder sugar, until stiff peaks form. Set in refrigerator to chill.
  2. Whip the cream cheese with the limeade and sugar until light and fluffy. Add in the whipped cream and whip until thick and light.
  3. Place cream cheese filling in the pie crust and place in the refrigerator.
  4. For the topping, in a small sauce pan add the peaches, sugar, honey crystals, limeade, cinnamon, nutmeg, salt and water. Place on medium to high heat and stir frequently to soften the peaches. Mix the corn starch and 1 tablespoon water together and add the mix once the peaches have simmered for 3-4 minutes. Allow to simmer for 1 more minute and pull from heat. Pour into bowl with ice bath underneath and place in the refrigerator until completely cooled.
  5. After peaches are cooled, stir well and pour over the top of the cream cheese filling.
  6. Allow to set in refrigerator for 1 hour before cutting.
  7. Enjoy.

Ingredients

Cream Filling

Peach Topping


Total Time:
Prep Time:
Cook Time:
120 min
110 min
10 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.