Peach Glace Pie
Yield
8 servingsPrep
30 minCook
20 minReady
4 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
| 5 | cups |
peaches
fresh, sliced |
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| ½ | cup |
water
|
|
| Few |
food coloring
red, if desired |
*
|
|
| 3 | ounces |
cream cheese
softened |
|
| Fruit | protector, |
fruit protector
to prevent from discoloring--use as directed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
| 1.2 | l |
peaches
fresh, sliced |
|
| 237 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 118 | ml |
water
|
|
|
food coloring
red, if desired |
*
|
||
| 86.7 | ml/g |
cream cheese
softened |
|
|
fruit protector
to prevent from discoloring--use as directed |
* |
Directions
Prepare and bake pie shell.
Mash enough peaches to measure 1 cup.
Mix sugar and cornstarch in 2-quart saucepan.
Gradually stir in water, food color and mashed peaches.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute; cool. Beat cream cheese until smooth.
Spread in pie shell. Fill shell with remaining peaches.
Pour cooked peach mixture over top.
Refrigerate about 3 hours or until set. 8 SERVINGS
