Dreamy Peach Pie Recipes

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

Steps:

• Preheat oven to 350.
• Finely crush graham crackers in sealed plastic bag.
• Combine crumbs and sugar and stir in butter.
• Mix well.
• Press onto bottom and up sides of a pie plate.
• Bake 10 minutes and cool completely.
• Whisk pudding into milk and stir until it begins to thicken.
• Fold in whipped cream and spread about 1/3 of pudding mixture onto bottom of cooled crust.
• Top with half of the peaches and sprinkle with half of the cinnamon; repeat.
• Top with remaining pudding mixture.
• Chill at least 4 hours.

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• Prepare the crust: In a food processor, pulse together graham crackers, pecans, butter and salt until the mixture feels damp and sandy. Pour into the prepared pan and press it down into an even layer.
• Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325 degrees. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• Make the filling: Wipe out the food processor, then add cream cheese, cream and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.
• Put the peaches into a medium pot and taste one. If it's very sweet, add 1 tablespoon sugar. If it's on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.
• Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.

Steps:

• 1. Chill small mixing bowl and beaters of electric mixer. 2. In chilled bowl beat whipping cream and marshmallow creme with electric mixer on medium speed until soft peaks form.3. Reserve 1 tablespoon of maraschino cherries, 1 tablespoon of almonds and 1 tablespoon of coconut. Fold peaches, remaining maraschino cherries, remaining almonds and remaining coconut into whipped cream mixture. Spread in crust. Freeze at least 3 hours or until firm.4. Let stand at room temperature for 15 minutes before cutting. Garnish with reserved maraschino cherries, almonds and coconut. Store in freezer.*NOTE: To toast almonds and coconut, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.