Peaches and Cream Pie is an absolute summer must! Fresh delicious peaches, sweetened cream cheese, flaky crust and cool whip. This pie is simple and amazing.
Place the pie crust into the pan so that the edges hang over the pan slightly
Whisk the egg and brush it on the edges of the crust
Sprinkle the Demerara sugar onto the edges of the crust
Bake pie according to box directions or homemade recipe and let cool completely
Make the filling
Add 1 cup granulated sugar, water and cornstarch to a medium sauce pot. Whisk and bring to a boil, whisking occasionally. Let the mixture boil for 1-2 minutes while whisking
Add the peach Jello and let boil 1 more minute while whisking. Set aside to cool for 10-15 minutes
Blend room temp cream cheese and remaining ½ cup of granulated sugar with a hand mixer until well blended and set aside
Peel and slice the peaches then add to the Jello mixture and stir until fully coated
Filling the pie
Spread the cream cheese mixture in the bottom of the pie crust and up the sides
Top with the peach Jello mixture and refrigerate for at least 1 hour
Topping
Before serving, top the whole pie with cool whip or each slice individually. Enjoy!
Notes
Fresh ripe peaches are a must for this recipe. Don't substitute with canned or frozen.Store bought or homemade pie crust works just fine for this recipe.Let recipe chill full amount of time or overnight before serving.Add whipped cream right before serving.