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Peach Cheese Pie

Peach Cheese Pie recipe image
This Peach Cheese Pie offers a delightful contrast between a rich, tangy cream cheese filling and the bright sweetness of canned peaches. The base is smooth and custard-like, baked until just set, while the topping features a glossy, almond-infused glaze that binds the fruit together. It is a no-bake style dessert assembly that requires minimal effort but delivers maximum comfort. Perfect for summer picnics, family dinners, or when you need a quick, elegant finish to a meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 1347
Dietary: Vegetarian
Description
This Peach Cheese Pie offers a delightful contrast between a rich, tangy cream cheese filling and the bright sweetness of canned peaches. The base is smooth and custard-like, baked until just set, while the topping features a glossy, almond-infused glaze that binds the fruit together. It is a no-bake style dessert assembly that requires minimal effort but delivers maximum comfort. Perfect for summer picnics, family dinners, or when you need a quick, elegant finish to a meal.
Ingredients
  • Cream cheese, softened
  • Eggs, large
  • Sugar
  • Milk
  • Vanilla extract
  • Unbaked 9-inch pie shell
  • Peaches, sliced
  • Cornstarch
  • Sugar
  • Lemon juice
  • Almond extract
  • Maraschino cherry
Directions
  1. 1
    Preheat the oven to 375°F (190°C).
  2. 2
    In a large bowl, beat the softened cream cheese using an electric mixer on medium speed until completely smooth and creamy.
  3. 3
    Add the eggs one at a time, beating well after each addition until incorporated.
  4. 4
    Add the 1/2 cup sugar, milk, and vanilla extract. Beat on medium speed until the mixture is smooth and uniform.
  5. 5
    Pour the cream cheese mixture into the unbaked 9-inch pie shell.
  6. 6
    Bake for 30 minutes, or until the center is just set and the edges are slightly golden.
  7. 7
    Remove from the oven and place on a wire rack to cool completely.
  8. 8
    While the pie cools, drain the canned peaches, reserving exactly 1 cup of the liquid.
  9. 9
    In a small saucepan, whisk together the cornstarch and 1/4 cup sugar to eliminate lumps.
  10. 10
    Gradually stir in the reserved 1 cup of peach juice, lemon juice, and almond extract.
  11. 11
    Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens noticeably.
  12. 12
    Remove the glaze from the heat and let it cool slightly.
  13. 13
    Arrange the drained peach slices in a decorative circle pattern on top of the cooled pie filling.
  14. 14
    Spoon the warm peach glaze evenly over the arranged peaches.
  15. 15
    Place a maraschino cherry in the center or around the edge for garnish.
  16. 16
    Cover the pie loosely with plastic wrap and refrigerate for at least 1 hour, or until the topping is firm and the pie is thoroughly chilled.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1347kcal
% Daily Value *
Total Fat 82g127%
Saturated Fat 45.9g230%
Cholesterol 360.6mg121%
Sodium 800.4mg34%
Total Carbohydrate 141.2g48%
Dietary Fiber 11.8g48%
Sugars 110.6g
Protein 26.6g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/peach-cheese-pie-2/