fresh peach cream pie

Sooo fall FINALLY decided to hit, like yesterday. Okay with me though- because we've still been getting the MOST amazing peaches at the farmer's market each week. There really is no comparison to fresh and local produce- the taste far surpasses the grocery store! 

With our peach haul from this week I wanted to get off of the pumpkin dessert kick I've been on recently and do one last summery-dessert. 
And it was INCREDIBLE. 6 out of 6 people gave it two thumbs up (and two toes, according to my sister).

This pie has a buttery graham cracker crust, cool cream cheese filling followed by a homemade peach syrup, and is topped with fresh peaches. 
(But don't. Because I want more.)

For the Crust:

2 packs (about 3 cups) graham crackers, crushed
1 1/2 sticks of butter, melted
1/3 cup white sugar

Combine crushed graham crackers, melted butter, and sugar, and mix well.  Press into the bottom of a 9 inch pie dish. Bake at 350 degrees for 10 minutes. Let cool completely.

For the Cream Filling:

1 cup heavy whipping cream, whip until soft peaks  
1 cup powdered sugar  
4 oz cream cheese (1/2 brick), softened at room temperature  
1 tsp vanilla
1 tbs fresh lemon juice  
2 tbs milk

Whisk heavy whipping cream until it forms soft peaks, and set aside.  Mix together in a medium bowl cream cheese, powdered sugar, lemon juice, vanilla, and milk.  Mix until combined well.  Next, carefully fold the whipping cream into the cream cheese mixture, and set aside.

For the Peach Sauce:

2 medium peaches, peeled and sliced  
1/4 cup water
1/2 tbs fresh lemon juice
1/2 cup sugar  
1 tbs corn starch

In a blender.  Add peaches, water, lemon juice, and sugar.  Blend together well, until smooth.  Pour mixture into a small saucepan, and bring to a boil.  Whisk in corn starch quickly, and continue whisking until the sauce thickens.  Remove from heat. Let cool.

For the Fresh Peaches:

3-4 medium peaches, sliced

Take the graham cracker pie shell, and fill it half way full with the whipped cream cheese mixture. Spoon half of the peace sauce over whipped cream cheese.  Place some of the sliced fresh peaches over the cream cheese mixture, then spoon the other half of the peach sauce mixture on top. 

Place in the refrigerator for at least a half an hour to set up. Then, add remaining sliced peaches to the top. 
 Serves 6-8.  

Recipe adapted from Armelle Blog

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