Peach Cream Pie

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Peach Cream Pie
By Heather Seeley
Prep Time:
20m
Bake/Cook Time:
12m - 15m
Yield:
8 servings
Plan for:

Cool 30 min

This classic Peach Cream Pie recipe was originally published in Imperial Sugar’s Bag Full of Recipes cookbook. A delicious pie crust filled with lightly sweetened fresh peaches topped with a creamy custard and whipped cream topping. A cool summer dessert perfect to serve at your next gathering.

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Ingredients

Peach Pie

Whipped Cream

Directions

  1. Bake pie crust according to package and let completely cool.
  2. Place sliced peaches in a bowl and sprinkle with 1 tablespoon of sugar. Set aside.
  3. Add milk, flour, salt and 3 tablespoons of sugar to medium saucepan. Cook over medium low heat while constantly stirring.
  4. Once mixture begins to thicken, stir in egg yolk. Keep stirring for 2 minutes. Remove from heat and stir in vanilla extract.
  5. Fill pie shell half full with peaches and pour custard mixture over peaches. Let chill in refrigerator for 30 minutes.
  6. Add heavy whipping cream and sugar to an electric mixer. Whip on high speed until stiff peaks form. Spread whipped cream over top of pie and serve.
  7. Refrigerate leftovers. 
Dixie Crystals Insight

Recipe updated for Dixie Crystals by Heather Seeley @FoodLovinFamily.

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