Fuzzy Navel "Peach Cream" Pie

Recipe by AZ Food Critic
READY IN: 48mins
YIELD: 8 slices




  • In a small size mixing bowl, mix flour, butter and pecans until smooth.
  • Spread in a 9 - 10 inch pie pan, bringing dough up the sides;.
  • And bake at 350 degree F. in a preheated oven for 30-35 minutes,.
  • Or until golden brown. Let cool completely before filling.
  • In a medium size sauce pan, mix the next 6 ingredients with a whisk, (not the rum and peaches).
  • Bring to a boil until thickened. Now add 1/2 cup rum, whisk into Jell-O mixture until well incorporated. Set aside.
  • In a medium size mixing bowl, add drained sliced peaches (diced into small chunks). Then pour Jell-O mixture over peaches and gently fold in until peaches are completely coated.
  • Place bowl of coated peaches in the refrigerator for 1 hour or until mixture is cool.
  • In a medium size mixing bowl, blend together cream cheese and powdered sugar until creamy. Fold in whipped cream slowly.
  • Spread cream cheese mixture on the bottom and up the sides of the cooled pie crust, making a well in the middle for the Jell-O.
  • Add Jell-O/peach mixture to the center of the cream cheese mixture, (inside the well) and spread until smooth and even.
  • Cover and let set for 2-3 hours. Top with whipped cream, optional.
  • Serve cold. Makes 8 slices.
  • Cook’s Notes: This recipe can be made “Kid Friendly” by omitting the rum and adding another 1/2 cup (nonalcoholic) Fuzzy Navel mix instead, while boiling the Jell-O mixture. (If you can’t find “Fuzzy Navel” mix, you can use any peach flavored Daiquiri, Margarita mixes or peach liqueur to add more flavor for the adults ).