Heavenly Fresh Peach Cream Pie

Name: Heavenly Fresh Peach Cream Pie
Prep time: 20 min
Cook time: 20 min
Total time: 640 min
Yield: 8
Cuisine: American
Ingredients: ½ cup Pecans (1/2 cup pecans); 9 pieces Graham Cracker (9 whole graham crackers); 2 tbsp Brown Sugar (2 Tablespoons brown sugar); 7 tbsp Unsalted Butter (7 Tablespoons melted butter); ½ cup Granulated Sugar (1/2 cup sugar); 2 ½ tbsp Cornstarch (2 1/2 Tablespoons cornstarch); ¼ tsp Table Salt (1/4 teaspoon salt); 5 pieces Egg Yolks (5 egg yolks); 2 pinches Lemon (zest of one whole lemon + juice of one half lemon); 2 tsp Vanilla (2 teaspoons vanilla extract (divided. 1 tsp for custard and 1 tsp for whipped cream)); ⅔ cup Buttermilk (2/3 cup buttermilk); 3 ¾ cup Heavy Cream (1 3/4 cup heavy cream – for pie custard + 2 cups of heavy whipping cream – for topping (whipped into whipped cream. (not cool whip!))); 3 tbsp Icing Sugar (3 Tablespoons of powdered sugar- 2 tablespoons for sweetened whipped cream (and 1 tablespoon to toss on the fresh cut peaches.)); 1 pinch Peach (About 4 large or 7 small fresh peaches (peeled and sliced))

A chilled, creamy custard pie in a graham cracker-pecan crust, topped with whipped cream and fresh peaches.

640 minAmerican

Servings8

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Vegetarian
Pescatarian

Ingredients

For 8 servings

Pecans½ cup · 1/2 cup pecans
Graham Cracker9 pieces · 9 whole graham crackers
Brown Sugar2 tbsp · 2 Tablespoons brown sugar
Unsalted Butter7 tbsp · 7 Tablespoons melted butter
Granulated Sugar½ cup · 1/2 cup sugar
Cornstarch2 ½ tbsp · 2 1/2 Tablespoons cornstarch
Table Salt¼ tsp · 1/4 teaspoon salt
Egg Yolks5 pieces · 5 egg yolks
Lemon2 pinches · zest of one whole lemon + juice of one half lemon
Vanilla2 tsp · 2 teaspoons vanilla extract (divided. 1 tsp for custard and 1 tsp for whipped cream)
Buttermilk⅔ cup · 2/3 cup buttermilk
Heavy Cream3 ¾ cup · 1 3/4 cup heavy cream – for pie custard + 2 cups of heavy whipping cream – for topping (whipped into whipped cream. (not cool whip!))
Icing Sugar3 tbsp · 3 Tablespoons of powdered sugar- 2 tablespoons for sweetened whipped cream (and 1 tablespoon to toss on the fresh cut peaches.)
Peach1 pinch · About 4 large or 7 small fresh peaches (peeled and sliced)

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Steps

1In a food processor, combine graham crackers, pecans, brown sugar, and melted butter. Pulse until there are no chunks.
2Press graham cracker mixture evenly into the bottom of a 9-inch pie pan. Bake at 350° F for 8-10 minutes.
3After it has baked, let it cool for a few minutes, then cover it with plastic wrap and refrigerate until it has completely cooled.
4In a bowl, combine sugar, cornstarch, salt, and egg yolks. Beat with a wire whisk until the mixture is a smooth dull yellow color, about 1-2 minutes.
5In a saucepan, combine the heavy cream and the buttermilk over medium-high heat, stirring often. Bring to a gentle simmer and remove from heat.
6In 1/2 cup increments, add some of the warmed heavy cream mixture to the egg mixture, whisking after each addition. Repeat this step until all of the hot mixture has been added to the egg mixture.
7Dump the entire bowl of egg/heavy cream mixture back into the saucepan and onto the stove. Cook on medium heat for about 6 minutes, mixing often. Cook until it is thick and until the custard can coat both sides of a spoon. Remove from heat.
8Strain custard with a wire-mesh strainer (just in case any bits of the egg become scrambled from heating too fast, although this step may not be needed).
9Add the zest of one lemon, the juice of 1/2 lemon, and the vanilla extract. Mix well to combine.
10Add custard to the baked pie shell. Spread evenly. Cover tightly with plastic wrap (to prevent a film from forming on top) then refrigerate 5 hours or until completely cooled and pie is firm and set up.
11Top pie with sweetened whipped cream, then with plenty of fresh peach slices.
12Enjoy right away and refrigerate any leftovers.