Saturday, October 15, 2011

Fresh Peach Pie Recipe

I’m a little late in posting this, but I think it’s worthwhile anyway. This is the easiest “cheesecake” ever. And it tastes delicious. Brad prefers this to regular cheesecake any day.

What you need:

2-graham cracker pie crusts

2- 8oz. packages of softened cream cheese

just under 1/2 cup sugar

1- 8 oz. tub whipped topping

fresh peaches (probably 3 or 4, depending on size, more if you want to put fresh peaches on the top for decoration)

Mix cream cheese with sugar. Once well-blended add whipped topping. Meanwhile, wash and slice peaches. Spread out on the bottom of the pie crusts.

Peach Pie (1)

Then spread the cream cheese mixture on top. If desired, top with sliced peaches.

Peach Pie (2)

I ran out of peaches, so I didn’t top it off. Refrigerate until ready to serve. You don’t want to leave for more than about 24 hours though. The crust can get pretty soggy.

If you only want to make one pie/cheesecake then just use one crust, one cream cheese, 1/4 cup sugar, and 1/2 tub whipped topping.

Try it. It only takes a few minutes to put together and it really tastes great.