Peach Cream Pie

By Heather Seeley

Prep Time:

20m

Bake/Cook Time:

12m - 15m

Yield:

8 servings

Plan for:

Cool 30 min

This classic Peach Cream Pie recipe was originally published in Imperial Sugar’s Bag Full of Recipes cookbook. A delicious pie crust filled with lightly sweetened fresh peaches topped with a creamy custard and whipped cream topping. A cool summer dessert perfect to serve at your next gathering.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Peach Pie

9-inch frozen pie crust or Pure Butter Pie Crust
4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 cup milk
2 1/2 tablespoons all-purpose flour
1/8 teaspoon salt
1 egg yolk
1/2 teaspoon vanilla extract
7-8 fresh peaches, sliced or 1 (16 oz) bag frozen sliced peaches, thawed

Whipped Cream

1 cup heavy whipping cream
3 tablespoons Imperial Sugar Extra Fine Granulated Sugar

Directions

Bake pie crust according to package and let completely cool.
Place sliced peaches in a bowl and sprinkle with 1 tablespoon of sugar. Set aside.
Add milk, flour, salt and 3 tablespoons of sugar to medium saucepan. Cook over medium low heat while constantly stirring.
Once mixture begins to thicken, stir in egg yolk. Keep stirring for 2 minutes. Remove from heat and stir in vanilla extract.
Fill pie shell half full with peaches and pour custard mixture over peaches. Let chill in refrigerator for 30 minutes.
Add heavy whipping cream and sugar to an electric mixer. Whip on high speed until stiff peaks form. Spread whipped cream over top of pie and serve.
Refrigerate leftovers.

Imperial Sugar Insight

Recipe updated for Imperial Sugar by Heather Seeley @FoodLovinFamily.

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