Fresh Peach Cream Pie By Armelle Blog

{Fresh Peach Cream Pie}

Serves 4-6

For the Crust:

2 packs (a little less than 3 cups) graham crackers, crushed (I prefer the Honey Maid Honey Graham Cracker.  I did NOT like the Keebler brand graham crackers.  I also like Trader Joe’s Graham Crackers if you can find them.

1 1/2 sticks of butter, melted
3 tablespoons powdered sugar

Combine crushed graham crackers (I place mine in my food processor and I like to pulse them not totally fine, but just a little coarse), melted butter (enough for it to hold together well when pressed), and powdered sugar, and mix well (or pulse together in food processor).  Press into the bottom of a 9 inch pie plate. (You may have extra)
*If the crust is having a hard time holding together, you may need a little more melted butter.

For the Cream Filling:

1 cup heavy whipping cream, whip until Medium to Stiff Peaks. (you don’t want it runny)

1 cup powdered sugar                              

4 oz cream cheese (1/2 brick), softened at room temperature. *it must be room temperature or it will be clumpy

1 tsp vanilla (I prefer vanilla bean paste!)

1 tbs fresh lemon juice

2 tbs milk

Whisk heavy whipping cream until it forms medium to stiff peaks, and set aside.
Mix together in a stand mixer with a paddle attachment room temperature cream cheese, powdered sugar, lemon juice, vanilla bean paste, and milk.  Mix until combined well.  Next, carefully fold the cream cheese mixture into the whipping cream, and layer unto the bottom half of the graham cracker crust, and let it set up in the fridge. *You may have a little extra cream cheese filling

For the Peach Sauce:

1-2 medium peaches, peeled and sliced
1/4 cup water
1/2 tbs fresh lemon juice
1/2 cup sugar
1 tbs corn starch

In a blender.  Add peaches, water, lemon juice,  corn starch and sugar.  Blend together well, until smooth.  Pour mixture into a small saucepan, and bring to a boil.  Whisk until the sauce thickens. Careful not to burn it. Remove from heat, and allow to cool in the fridge.

For the Fresh Peaches:

4-6 medium peaches, peeled and sliced

Place the sliced peaches in a bowl, and then cover with sauce just until well coated, (you may have extra peach sauce, which is good since it’s yummy on pancakes and waffles!) Spoon the peach mixture over the cream cheese layer, then allow to set up in the fridge for a few hours, then serve!  

Be sure to keep it stored in the fridge!

Best Cheese Ball Ever

This is a Christmas tradition for my family (recipe courtesy of Kori Leary)

2 - 8oz. Cream Cheese                                 
1/2 Cup Grated Cheddar Cheese                 
1 tsp. Chopped Chives (optional-I omit)     
1 tsp. Garlic Salt  
1 tsp. Parsley (I use dried)                                       
1 - 5oz. Old English Kraft Spread
1 Tb. Miracle Whip
1/2 tsp. Onion, grated (with juice)
1 tsp. Lemon Juice 

Mix all ingredients together. If mixture does not seem stiff enough to roll, can chill it in the refrigerator for an hour before rolling in nuts. Roll in chopped nuts (I prefer finely chopped pecans) to form a cheese ball.  Can chill overnight. We love it served with Chicken and a Biscuit crackers.