Wednesday, September 2, 2009

Peaches N' Cream Pie

Here is the recipe to the Peaches N' Cream pie from the post below. I had plenty of requests and decided to not be lazy any longer. The props go out to my mom. She is the one who invented this heavenly pie. She has also agreed to let me share it (thanks mom!). Lucky you. Enjoy!

Peaches N' Cream Pie

2 baked 9-inch pie shells (I just use the pre-made Pillsbury stuff. It may not be grandma's recipe, but trust me, you won't be disappointed.)

Basic Cream Pie Layer (from Lion House Classics):

1 quart milk
2 cups half and half
2 tablespoons butter
3/4 cup sugar
3 egg yolks
1/2 cup sugar
1/4 teaspoon salt
1/2 cup cornstarch
1 1/2 teaspoons vanilla

Reserve up to 1 cup milk to mix with cornstarch. Place remaining milk in top of double boiler; add half-and-half, butter and 3/4 cup sugar. Cook until butter is melted and milk is scalded.

In bowl, whisk egg yolks well, add 1/2 cup sugar and salt and whisk very well. Slowly add egg mixture to hot milk mixture, stirring constantly for about half a minute, and allow to cook for 15 to 20 minutes. (This gives eggs time to cook and start thickening. Undercooking at this point slows the finishing process by as much as half an hour.)

Mix reserved milk and cornstarch, slowly add to hot mixture. Stir constantly or lumps will form. Continue to stir for at least 2 minutes, then every 5 minutes for 15 to 20 minutes. When pudding is thick, stir in vanilla. Remove double boiler from stove. Pour filling into pie shells, rounding tops of pies.

Afton's Peach Pie Layer (from The Mormon Family Cookbook):

3 large peaches
2 soft peaches
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 teaspoon almond extract
2 tablespoons butter

Slice 3 large peaches into a bowl. Take remaining peaches and mash. In a small sauce pan, add peaches, 1 cup sugar, 2 tablespoons corn starch, and 1/2 cup water. Cook over medium heat until boiling point stirring constantly. Boil 1 more minute or until thick and clear, still stirring. Remove from heat and add 1 teaspoon almond extract and 2 tablespoons of butter.

Pour over peaches in bowl, and chill.

Once the peach layer has cooled, poor over the top of the cream pies and chill for several hours or overnight.

Mmm... typing this up and looking at these photos again makes me want another slice! I think I know what pie I will be making for my husband's birthday tomorrow.


  1. Yesssssss! (pumps fist) Thanks Hil.

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  3. mmmm. your pie was amazing and i didn't think i liked pie! wow, am definitely going to make this soon. thanks for posting all your fun recipes. i have a weakness for collecting recipes online, making them is another story.

    p.s. how cute is that photo of your boy below?
    p.p.s. happy birthday to your other half!
    and p.p.s.s. i coulda sworn that crust was from scratch!

  4. This looks like such a simple and amazing recipe; thank you for sharing. I've just found your blog and am really enjoying your candid and thoughtful writing :)


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