Ingredients for Chilled Peach Pie
- Graham Crackers
- ¼ cup (½ stick) unsalted butter, melted
- 1 ½ cups fresh peaches, peeled and sliced
- Fresh Lime Juice
- Unflavored Gelatin
- Low Fat Cream Cheese
- Fat Free Cream Cheese
- Fat Free Sweetened Condensed Milk
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How to Make Chilled Peach Pie
- Preheat oven to 350°F (175°C).
- Lightly grease a 9-inch pie pan.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup (½ stick) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture into the bottom and up the sides of the prepared pie pan, forming a crust.
- Bake for 10-12 minutes, or until lightly golden. Let cool completely.
- While the crust is cooling, combine 1 ½ cups peeled and sliced fresh peaches in a blender. Puree until smooth.
- In a small saucepan, gently heat the peach puree with 2 tablespoons lime juice over low heat until warm (do not boil).
- In a small bowl, sprinkle 1 tablespoon unflavored gelatin over ¼ cup cold water. Let stand for 5 minutes to bloom.
- Stir the bloomed gelatin into the warm peach puree until completely dissolved.
- In a large bowl, beat 8 ounces cream cheese with an electric mixer until smooth and creamy.
- Gradually add ½ cup milk to the cream cheese, beating until well combined.
- Slowly add the peach puree mixture to the cream cheese mixture, beating on low speed until just combined.
- Pour the filling into the cooled graham cracker crust.
- Refrigerate for at least 3 hours, or until completely set.
- Once set, carefully remove the pie from the pan. Slice into individual pieces and serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
68g
Fat
39g
Carbs
9g
