Peachy Cream Pie
photo by ferinboberin
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
1 9 in. pie
- Serves:
- 8
ingredients
- 177.44 ml sour cream
- 56.69 g cream cheese
- 177.44 ml sugar
- 44.37 ml cornstarch
- 2 eggs, beaten
- 14.79 ml vanilla
- 4.92 ml nutmeg
- 9.85 ml cinnamon
- 2 (850.48 g) can of sliced peaches
directions
- Prepare streusel and pie crust ahead of time.
- Strain peaches from juice as much as possible. If the slices are a little thick, cut them in half lengthwise. Thinner peach slices cook better.
- Cream the cream cheese with the sugar until softened and then mix in sour cream and cornstarch until smooth.
- Add eggs, vanilla, nutmeg and cinnamon.
- Carefully fold in peaches.
- Fill into unbaked pie shell and top with struesel.
- Bake at 415 degrees for 40 minutes. You may have to put foil over the top to keep struesel from burning if the filling isnt done yet.
- A way to tell if its done is if you jiggle it slightly, and it doesn't slosh like a liquid then it is probably done. Or in other words, If it jiggles as one, it's done.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!