Ingredients for Fuzzy Navel Peach Cream Pie
- All Purpose Flour
- ½ cup (1 stick) cold unsalted butter
- ½ cup chopped pecans
- Powdered Drink Mix
- Peach Jell O
- Orange Jell O
- 1 cup sugar
- 1 tablespoon lemon juice
- Light Rum
- 3 cups drained sliced fresh peaches
- 8 ounces cream cheese (softened)
- ½ cup powdered sugar
- Whipped Topping
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How to Make Fuzzy Navel Peach Cream Pie
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup (1 stick) cold unsalted butter (cut into cubes), and ½ cup chopped pecans. Cut the butter into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the dough into a 9-inch pie plate, forming a crust and crimping the edges.
- Bake for 30-35 minutes, or until golden brown.
- Let the crust cool completely on a wire rack.
- While the crust cools, prepare the filling: In a medium saucepan, whisk together 1 cup sugar, ¼ cup cornstarch, ¼ teaspoon salt, 1 cup peach juice, and 1 tablespoon lemon juice.
- Bring the mixture to a boil over medium heat, whisking constantly, until thickened (about 1-2 minutes).
- Remove from heat and stir in ½ cup peach schnapps (or other fruit liqueur).
- In a separate bowl, gently fold 3 cups drained sliced fresh peaches into the warm jello mixture.
- Pour the peach mixture into the cooled pie crust.
- Refrigerate for at least 1 hour, or until set.
- Meanwhile, prepare the cream cheese topping: In a large bowl, beat together 8 ounces cream cheese (softened), ½ cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Gently fold in 1 cup whipped cream.
- Spread the cream cheese mixture evenly over the set peach filling.
- Refrigerate for at least 2-3 hours, or until the topping is firm.
- Top with whipped cream (optional) before serving.
- Makes 8 servings.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
224g
Fat
64g
Carbs
24g
