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RECIPE # 5054 - PEACHY CREAM PIE - Tuesday, August 13, 2013

RECIPE # 5054 - PEACHY CREAM PIE - Tuesday, August 13, 2013

CREATED Aug 13, 2013

2/3 c sugar

1/3 c all-purpose flour

1/4 t salt

2 c milk

2 large eggs, slightly beaten

1 t vanilla extract

1 9-inch pie crust, baked

6 peaches, peeled and sliced

 

Topping:

1 1/2 c heavy cream

1/2 c sugar 

Combine sugar, flour and salt in top of a double boiler. Slowly add the milk. Cook in boiler over medium heat stirring constantly for several minutes until thick. Take several tablespoons of the warm milk mixture and stir it into the beaten eggs to temper the eggs, (warming them up before adding to the milk mixture) then gradually stir the eggs into the milk mixture. Continue cooking over medium heat for 5 minutes, stirring constantly. Add the vanilla and stir. Allow the mixture to cool. When cool, pour into baked crust. Place the peaches on top of mixture in the crust.

 For the topping, use an electric mixer and beat the cream until thickened. Gradually add the sugar and mix until stiff. Spoon whipped cream over top of pie. Chill in refrigerator at least 2 hours before serving.