Peaches and Cream Pie |Cooking With Amanda

I don't know what it's like where you are, but here the weather is hot. Not just hot, really, but more like you stepped into a clear, unseen soup. The kind of hot where you start sweating immediately after a shower.

Weather like this calls for cool desserts, and lots of 'em. After all, the only worse thing I can think of in terms of dealing with this sweltering summer is being pregnant in it. Almost-due pregnant. Much like my dear friend and Food Fanatic editor, Amber, who is going to have a baby any day now.

This luscious peaches and cream pie was made especially to celebrate Amber, her husband, and the new baby. Granted, she can't actually eat the pie, living so far away, but we're celebrating all the same.

Rather than send her a melted pie in the mail, we gathered some of Amber's friends to love bomb her via snail mail, sending cards all at the same time. In this day and age of not-so-social social media, who wouldn't love some heartfelt notes in the mail?!

Happy coming baby, Amber! We hope you enjoy this pie. In a nod to your home state of Texas, this pie is filled with sweet peaches and wrapped in a pecan-graham crust. It's pretty darn refreshing, thanks to the cool whipped cream cheese filling.

This peaches and cream pie is just begging to be made for your next summer get-together. Or maybe just for dessert tonight. And then breakfast tomorrow. Hey, no judgment here. It's summer.

If you don't like pecans, swap them in for your favorite nuts, oats, or more graham crackers. Although it's summer and peaches are in season, this recipe calls for canned peaches to be able to utilize the syrup. If you want to use fresh peaches, make sure to pit and peel them, and then make a simple syrup with a ratio of 1:1 sugar and water, and use 1/4 cup of the syrup in this recipe where called for.

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Peaches and Cream Pie Recipe

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Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup packed brown sugar
1/2 cup salted butter, melted

For the Filling:

1 29-ounce can sliced peaches
1 1/4 cups sugar, divided
2 tablespoons cornstarch
8 ounces cream cheese, room temperature
1 1/2 teaspoons pure vanilla extract
2 cups heavy whipping cream

Directions

Preheat oven to 350°F. Lightly spray a 9-inch springform pan with non-stick cooking spray.
In a medium bowl, combine graham cracker crumbs, pecans, and brown sugar; stir in butter until incorporated. Set aside 1/4 cup of crust for topping.
Press remaining crumb mixture into the bottom and 1 inch up the sides of the prepared springform pan.
Bake in preheated oven for 10 minutes. Remove pan to a wire rack to cool completely.
Drain peaches, reserving syrup in a 2-cup measuring cup. Add enough water to measure 1 1/2 cups.
In a large saucepan, combine 1/4 cup sugar and cornstarch; stir in syrup mixture until smooth and no lumps remain. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until the syrup has thickened. Cool to room temperature, stirring occasionally.
Once the peaches and crust have cooled completely, prepare the filling. In a large bowl with an electric mixer, beat cream cheese, remaining 1 cup of sugar, and vanilla until smooth, about 2 minutes.
In a large bowl with an electric mixer, whip the cream until stiff peaks form. Add 1 cup of whipped cream to the cream cheese mixture and mix to combine. Gently fold in the remaining whipped cream until fully incorporated.
Spread half of the cream cheese mixture over crust. Top with half of the peach mixture and repeat the layers. Sprinkle top with reserved crust mixture.
Cover and refrigerate for 8 hours or overnight. Remove sides of pan before slicing.