Serves 8
60 min
Fresh Peaches and Cream Pie
Recipe GLPR7b8ecccafba32a
A light and refreshing no-bake dessert featuring a smooth cream cheese filling topped with fresh, juicy peach slices arranged in elegant rings. The tartness of lemon juice complements the sweetness of the peaches and cream, finished with a dollop of whipped cream for an indulgent touch.
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Ingredients
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
2-3 fresh, ripe peaches, medium
1 unbaked 9-inch pie crust (gluten-free)
Whipped cream for serving
Directions
Prepare your gluten-free pie crust according to package directions and place it in a 9-inch pie dish. Set aside to cool if pre-baked, or refrigerate if using an unbaked crust.
In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer until the mixture is light, fluffy, and completely smooth, about 2-3 minutes. Make sure there are no lumps.
Spread the cream cheese mixture evenly across the bottom of the pie crust, reaching to the edges with a spatula to create a smooth, even layer.
Wash and dry the peaches. Carefully slice each peach along the seam, working around to remove the cheeks (the fleshy sides) away from the pit. Slice the peach cheeks into thin, even slices, about 1/4 inch thick.
Place the peach slices in a shallow bowl and gently toss with the fresh lemon juice to coat evenly and prevent browning.
Arrange the lemon-coated peach slices in concentric circles on top of the cream cheese filling, starting from the outer edge and working toward the center, overlapping each slice slightly for an attractive presentation.
Cover the pie loosely with plastic wrap and refrigerate for at least 30 minutes, or until ready to serve.
Slice the pie into 8 equal portions and transfer each slice to a serving plate. Top each slice generously with whipped cream and serve cold.
