Peaches and Cream Pie is a burst of summer in your mouth.
This recipe makes one 9 inch pie.
Pre-heat your oven to 375F
1/2 unsalted butter at room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 large egg yolk at room temperature
3 tablespoons sugar
3 tablespoons heavy cream
In a large mixing bowl using a mixer set on low speed cream the sugar and butter together until smooth and creamy.
Add the egg yolk to the sugar mixture and mix until the egg yolk is fully incorporated.
Add the cream and mix well.
Add the flour and salt to the sugar mixture and mix only until combined.
Turn the dough onto a lightly floured work surface. Gather the dough into a ball and roll it out to fit a 9 inch pie plate with at least 1/2 inch over the edge.
Place the rolled dough into the pie plate and crimp the edges. Trim off the dough that is left hanging over the edge of the pie plate.
With a fork prick holes in the bottom and sides of the pie crust. Place tin foil around the outside of the pie crust and place the pie plate on a baking sheet.
Place the pie crust into the pre-heated oven and bake for 10 minutes. Remove the tin foil from the crust and continue baking for another 20 minutes.
Remove the pie crust from the oven and allow it to cool completely on a wire rack.
1 cup fresh blanched, skins removed, finely chopped fresh peaches
2 – 8 ounce packages of room temperature cream cheese
1 3/4 cups confectioners’ sugar
1/2 cup heavy cream
2 teaspoons vanilla extract
2 1/2 cups fresh blanched, skins removed, finely sliced fresh peaches
Blanching the peaches:
Place the peaches into rapidly boiling water for 1 minute. Remove them from the boiling water and place them into an ice bath for at least 1 minute to halt the cooking process. The skins should just slide off.
In a large size mixing bowl using an mixer set on low speed mix the cream cheese and the sugar until they are smooth and creamy.
Continue mixing the cream cheese mixture and add the heavy cream and vanilla. Mix until fully blended.
With a spoon gently stir in the chopped peaches only until combined.
Place the filling into the refrigerator for 30 minutes to cool.
Remove the filling from the refrigerator and spoon into the cooled pie crust. Be sure to spread the filling evenly over the crust.
Refrigerate the Peaches and Cream Pie for at least 8 hours or overnight to allow the filling to set.
Once the filling is set arrange the sliced peaches on top of the Peaches and Cream Pie.
You may wish to top each piece of Peaches and Cream Pie with fresh whipped cream just before serving.
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