Vermont Cream Cheese Pie Topped With Peaches And B... |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 8 |
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From Vermont magazine, for this no bake cream cheese pie topped with fresh fruit. Easy, pretty and delcious Ingredients:
crust |
1 stick butter melted |
1/2 tsp almond extract |
2 1/2 cups shortbread cookies crumbled ( about 10 oz ) |
filling and topping |
8 oz cream cheese softened at room temp |
3/4 cup powdered sugar |
1/2 cup whipping cream |
1 tsp vanilla |
1/2 tsp almond extract |
3 large peaches peeeled, pitted and sliced |
2 1/2 pints fresh blackberries |
1/4 cup peach jam melted |
Directions:
1. Butter a 10 inch glass pie plate
2. Mix butter and extract in a bowl, mix in crumbs press into piwe plate
3. Bake at 325F 8 minutes or golden, about 8 mins, remove and cool completely
4. Filling:
5. Blend cream cheese in food processor until smooth
6. Add sugar, cream vanilla and process smooth
7. Spread filling inmto prepared crust
8. Chill firm about 2 hours
9. Arrange peach slices around pie, arrange berries in center
10. Brush with warm jam to glaze
11. Chill pie again up to 3 hours
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