Summer Fresh Peach Pie

The cream cheese crust and the combination of fresh peaches make this dessert a winner.

¼ cup powdered sugar

4 ounces cream cheese

1 (9-inch) baked piecrust

3 tablespoons peach gelatin

3 tablespoons cornstarch

1 cup plus 2 tablespoons sugar, divided

1 cup water

4 to 5 medium-size fresh peaches, peeled and sliced

1 cup heavy whipping cream

In a small bowl mix the powdered sugar and cream cheese together. Stir to mix well and spread over the baked and cooled piecrust. In a small saucepan mix the peach gelatin, cornstarch, 1 cup of the sugar, and water together over medium heat. Bring to a boil, stirring constantly. Cook approximately 3 minutes until the mixture becomes transparent and thick. Remove from the heat and cool.

When you are ready to assemble the pie, place the sliced peaches over the cream cheese mixture. Pour the peach gelatin filling over the sliced peaches. Using an electric mixer whip the heavy whipping cream and the remaining 2 tablespoons sugar until soft peaks form. Spread on top of the pie. Refrigerate for 1 hour before serving.

Makes 1 pie or 6 to 8 servings.