Peachy Cream Pie
Ready In: 1 hr 10 mins
Serves: 8
Yields: 1 9 in. pie
Ingredients
- 3⁄4 cup sour cream
- 2 ounces cream cheese
- 3⁄4 cup sugar
- 3 tablespoons cornstarch
- 2 eggs, beaten
- 1 tablespoon vanilla
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 (15 ounce) cans 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.
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