Peaches and Cream Pie

Ingredients

• 1 Pie Crust
• 8 Ounces Cream Cheese (softened)
• 1/2 Cup Powdered Sugar
• 1 Cup Heavy Cream
• 1 teaspoon Vanilla
• 5 Cups Yellow Peaches (Early Elberta) (peeled and diced, divided (see note) )
• 1/3 Cup Sugar
• 2 Tablespoons E-Z Gel
• 1/2 Cup Water

Instructions

1. 1

   Prepare the crust and blind bake it in a 9" pie plate (see instructions for blind baking in the pie crust post). Set aside to cool.

2. 2

   Place 1 cup of the peaches in a blender and puree until smooth (or just use 1 cup peach juice). Set aside.

3. 3

   In a saucepan, stir together the sugar and E-Z gel (see note for using cornstarch). Add the water and pureed peaches (or peach juice) and stir to combine. Heat over medium heat until simmering and thickening. Turn off and pour off into a large glass bowl to cool completely. Once cool, fold in the remaining 4 cups of peaches.

4. 4

   Meanwhile, beat the softened cream cheese (it must be softened!) and powdered sugar until smooth.

5. 5

   In another bowl, beat the whipping cream until soft peaks form, add the vanilla and continue to beat until stiff peaks form. Add half of the whipped cream to the cream cheese mixture and beat together. Scoop in the rest of the whipped cream after a few seconds and beat until well combined.

6. 6

   Spread over the cooled crust and top with peaches. Refrigerate until serving (at least 1 hour), I prefer to make this a day ahead or at least morning of.