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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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PEACH CREAM CHEESE PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Staley Estate in Wills Point, Texas in 1982. Ingredients:
1-1/3 cup plain flour |
1/2 teaspoon salt |
1/2 cup shortening |
3 tablespoons cold water |
1/2 cup pecan pieces |
8 ounces cream cheese softened |
1 cup granulated sugar |
8 ounces frozen whipped topping thawed |
3 fresh pieces peeled and thinly sliced |
Directions:
1. Sift flour and salt then add shortening and cut in with pastry cutter for pea size consistency.
2. Add water then work in together and roll out on lightly floured board and put in 9” pie pan.
3. Bake at 350 for 10 minutes then sprinkle pecans over bottom of crust and bake until golden.
4. Cool completely before adding filling.
5. For filling cream together cheese and sugar then add whipped topping and mix well.
6. Add peaches and fold into cream cheese mixture then pour into baked pie shell.
7. Refrigerate overnight for best results.
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