Peaches and Cream Pie I Chef John Recipes

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Peaches and Cream Pie I

"This pie has a delicious graham cracker crust, cream filling, and fruit on top."

Ingredients :

• 18 cinnamon graham crackers
• 1/8 cup white sugar
• 6 tablespoons butter
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/2 cup frozen whipped topping, thawed
• 1 (3 ounce) package peach flavored Jell-O® mix
• 1 (3 ounce) package non-instant vanilla pudding mix
• 1 1/4 cups water
• 1 (16 ounce) can sliced cling peaches, drained

Instructions :

Prep :	Cook : 8M	Ready in :

• Place graham crackers in a plastic bag, and seal. Using a rolling pin or a hammer, crush into fine crumbs. Combine crumbs and sugar. Stir in melted butter or margarine. Press mixture over bottom and up sides of a 9 inch pie pan.
• Bake at 375 degrees F (190 degrees C) for 6 to 9 minutes, or until edges are brown.
• Beat together cream cheese and sugar in a medium-size bowl until well mixed. Stir in whipped topping. Spread mixture evenly into crust. Arrange fruit in an attractive pattern over the top of pie.
• Stir together gelatin, pudding mix, and water in a medium-size saucepan until smooth. Place over medium-low heat; stir constantly until mixture comes to boil. Let cool 5 minutes. Spoon gelatin mixture over fruit. Refrigerate 4 hours, or until set.

Notes :

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