Wednesday, September 2, 2015

Peaches and Cream Pie

Peaches and cream...the perfect summertime combination!  We have been enjoying sweet and juicy peaches from the Okanagan valley for several months now. They won't be available much longer...but here is a simple and delicious dessert that you might want to try.


Crust:
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 tablespoon sugar
  1. Pre-heat oven to 350°F.
  2. Mix crumbs, sugar and butter.  Press on bottom and sides of a 9-inch pie plate.
  3. Bake for 10 minutes. 
  4. Cool.

 Filling:
  • 1 pkg. large marshmallows (250 gr /10 oz or about 35 marshmallows)
  • 1/2 cup milk
  • 1/2 teaspoon vanilla or almond extract
  • 1 cup whipping cream
  • 3 cups sliced peaches (fresh)
  1. Place milk and marshmallows in a large casserole. Cover.
  2. Microwave at High for 2 to 4 minutes, until mixture can be easily stirred smooth.
  3. Add vanilla or almond extract.
  4. Chill in refrigerator for about 30 minutes...or in a pan of ice-water, until thickened, stirring occasionally.
  5. Whip cream...and fold into chilled mallow mixture. 
  6. Gently fold in peach slices.  
  7. Pour into crust and refrigerate several hours or overnight.



6 comments:

  1. I can vouch that this pie is delicious. Mark it down!

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  2. Wow, Judy! My mouth is watering as I read this recipe. Thanks!

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  3. Oh my goodness that sounds delicious! This would probably be a good method for other fresh fruit like strawberries too? I have never used marshmallows in this way - fantastic!

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    Replies
    1. I have made it often with raspberries...and I am sure most berries would work well this pie.

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    2. I made this pie often when our kids were young and lived at home. Blackberries were our 2nd choice to use. Dairymary

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