Peaches ‘n Cream Pie

This pie is divine. 
It’s lighter than a cheesecake and more dense than a cream pie.  It’s the perfect in-between Summer dessert.   It’s ultra-refreshing and the precise ending to a hot summer day
Topped with sweet, ripe peaches and drizzled with a peach syrup that is a cinch to make, I promise it will rock your world.


It’s like eating a cloud.   Not a stratus.  Not a cirrus.  A fluffy, white cumulus cloud.
When things were looking desperate and the last piece was sitting in the fridge, hubs and I decided to share it.  As it dwindled down to the last few bites, our forks kinda got in a fight and neither one of us was throwing up the white flag.  So, don’t say I didn’t warn you that this may or may not cause a war  :)

Peaches ‘n Cream Pie
adapted from Justputzing.com
10 graham crackers (whole long pieces)
1 cube butter, melted
2- 8oz. blocks cream cheese, softened
16oz. heavy cream
2/3c. sugar
1 tsp. vanilla
6 ripe peaches
1/2c. sugar
juice of half lemon
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Preheat oven to 350.
Crush the graham crackers in a Ziploc bag until there are no longer any chunks.  Add  the melted butter and stir to coat.  Press firmly into a pie pan.  Use the back of a spoon to get the crust up the sides and firmly on the bottom.
Place the crust into the oven and bake for about 12-15 minutes.  Cool.
Whip the heavy cream until heavy peaks form.  Set aside.   In a separate bowl, combine the cream cheese and beat with a mixer until creamy.  Add the sugar and vanilla until well mixed.  Add about a cup of the whipped cream into the cream cheese mixture and incorporate in.  Now take all the whipped cream and fold it in to the cream cheese mixture.  Fold, fold, fold until combined well.
Pour the mixture into the now cooled pie shell.  Smooth out to make the top even. 
Peel and slice 4 of the peaches and lay them on top of the cream cheese mixture.  Place in the fridge for at least a few hours to chill.
For the sauce, cut up the remaining 2 peaches with skins still on and place in a saucepan over high heat.  Stir to break the peaches up a bit.  Bring what little juice there is to a simmer.  Add in the 1/2 cup of sugar and stir to combine.  Once it comes to a boil, reduce heat, cover and allow to cook up for about 10 minutes.  Strain the peach mixture through a sieve into bowl and add the juice of half a lemon .  Stir and chill in the fridge until cooled.  Drizzle on top the pie when ready to serve.
Dive in and enjoy!

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