Peaches and Cream Pie

It doesn't get much better than a Peaches and Cream Pie in the summer. There’s just something about the way the flavors of juicy peaches and velvety cream come together that feels like pure bliss! This pie is light, refreshing, and so full of flavor that you'll find yourself coming back for seconds (or thirds!). 

The filling is made with only a few simple ingredients, super easy to make, and requires no baking. The only baking you have to do for this recipe is to toast the graham cracker crust making this recipe perfect for anyone with any level of baking knowledge to make.

The best part about this recipe is how delicious it is! Our Natural Peach Artisan takes the filling of this pie to the next level adding all the flavor of fresh, sun-ripened peaches without any of the hassle! The whipped cream on top is lightly sweetened with our Premium Peach Syrup.  And because you can never have too many peaches, we’re finishing it off with fresh peach slices. So grab a slice, kick back, and enjoy a little taste of summer in every bite.

Ingredients

Graham Cracker Crust

• 12 Graham Crackers or 1 and 1/2 cup of graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbs. unsalted butter

Peach Filling

• 1 tbs. unflavored gelatin (1 packet)
• 1/3 cup boiling water
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 tsp salt
• 3 cups whole milk (or 2%)
• 2.5 tbs. Amoretti® Natural Peach Artisan Flavor

Peach Whipped Cream

• 1 cup heavy whipping cream
• 3 pumps Amoretti® Premium Peach Syrup

Peach Topping

• 3 large peaches
• 2 tbs. granulated sugar or chunky sugar

Directions

Graham Cracker Crust

1. If using whole graham crackers, in a food processor or blender, grind up the graham crackers into fine crumbs, pour into a medium bowl and mix in the granulated sugar.
2. Melt your butter and mix it into your crumbs. Pour the mixture into an ungreased 8 or 9 in. pie dish and use your hands or the back of a flat measuring cup to pat down the bottom and sides of the crust. Do not use too much force or your crust will come out too hard. 
3. Preheat your oven to 350 degrees F. and bake your crust for 10-15 minutes until golden brown. Set aside and allow to cool.

Peach Filling

1. While your crust is cooling, put your gelatin into a small bowl, pour in your boiling water and mix until gelatin dissolves completely. Set aside.
2. In a medium saucepan, mix your sugar, cornstarch and salt.
3. Gradually add in half the milk, whisking until incorporated. Whisk in the rest of the milk and your Amoretti® Natural Peach Artisan Flavor.
4. Turn the heat on to medium and cook, whisking constantly to avoid burning. Once the mixture comes to a boil and thickens, remove from heat and add in the gelatin, and mix well.
5. Pour mixture into your cooled crust, let cool for 5-10 minutes, then put in the refrigerator to set for at least 4 hours.

Peach Whipped Cream

1. When your pie has set completely, prepare the whipped cream topping by beating the heavy cream and Amoretti® Premium Peach Syrup in a bowl until soft peaks form, then spread over the top of your pie, saving a small amount for a garnish. 

Peach Topping

1. Slice your peaches into wedges and toss in a bowl with your sugar until coated evenly.
2. Arrange the peach slices on the top of your pie as desired and garnish with the remaining whipped cream on top.
3. Serve and enjoy!