Home Recipes California Cling Peach Cream Pie

California Cling Peach Cream Pie

This creamy pie is perfect for a weekend get-together or evening dessert, putting a taste of sunshine on the plate.

	Crust
200 g	Graham Cracker Crumbs
3 tbsp	Sugar
1 stick	Butter, melted
Pinch	Salt
	Cream Filling
225 g	Cream Cheese, room temperature
50 g	Sugar
60 g	Cream or Half and Half
	Peach Pie Filling
5 cans (425 g each)	California Cling Peaches, sliced
249 ml	juice from Peaches
110 g	Brown Sugar
½ tsp	Cinnamon
3 tbsp	Cornstarch
1 tsp	Vanilla
¼ tsp	Salt
	Topping
348 g	Whipping Cream
50 g	Sugar
½ tsp	Vanilla

Step 1
Mix crust ingredients together in a medium bowl. Press into a 9-inch pie pan.
Step 2
Bake at 180°C for 10-15 minutes just until toasted. Set aside to cool.
Step 3
To make cream filling use an electric mixer to combine the cream cheese, sugar and cream or half and half until blended.
Step 4
Pour into prepared piecrust. Refrigerate while you make the filling.
Step 5
In a large saucepan mix all pie filling ingredients well.
Step 6
Simmer over medium heat stirring until sauce thickens and cornstarch is dissolved, about 10-12 minutes.
Step 7
Pour into pie crust with cream filling. Refrigerate until ready to serve.
Step 8
For topping mix cream, sugar and vanilla with an electric mixer until soft peaks form. Dollop on top of pie just before serving.

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