Peach Cream Pie
This peach cream pie was originally published in one of Imperial Sugar's recipe books. A pie crust is topped with peaches and a creamy custard.
Servings: 8
Ingredients
- 1 9-inch frozen pie crust or refrigerated pie crust dough
- 2 ½ tablespoons all-purpose flour
- 4 tablespoons sugar
- ⅛ teaspoons salt
- 8 fresh peaches, sliced or 16 ounce frozen peaches
- 1 cup milk
- 1 egg yolk
- ½ teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons sugar
Instructions
- Bake the pie crust according to the package. Let the pie crust completely cool.
- Put the sliced peaches in a large bowl. Sprinkle 1 tablespoon of sugar over the peaches. Set aside.
- Add milk, flour, salt and 3 tablespoons of sugar to medium saucepan. Cook over medium low heat while constantly stirring.
- When the mixture starts to thicken, stir in the egg yolk. Stir for 2 minutes. Remove the saucepan from the heat and stir in the vanilla extract.
- Fill the pie crust half full with the peaches. Pour the custard mixture over the peaches. Let chill in the refrigerator for 30 minutes.
- To make the whipped topping, place the heavy cream and the remaining sugar in an electric mixer. Whip on high speed until stiff peaks form. Spread the cream over the pie.
- Serve immediately or refrigerate until ready to serve.
Nutrition
Calories: 291kcal | Carbohydrates: 27g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 159mg | Potassium: 104mg | Fiber: 1g | Sugar: 13g | Vitamin A: 519IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 1mg