What's Trending

Peacheesy Pie

Name: Peacheesy Pie
Prep time: 30 min
Total time: 2 h 20 min
Yield: 8
Ingredients: 1/2 cup sugar; 2 tablespoons cornstarch; 1 to 2 teaspoons pumpkin pie spice; 2 tablespoons light corn syrup; 2 teaspoons vanilla; 1 can (28 oz) peach slices, drained, reserving 3 tablespoons liquid; 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1/3 cup sugar; 1 tablespoon lemon juice; 2 eggs, slightly beaten; 1/2 cup sour cream; 1 package (3 oz) cream cheese, softened; 2 tablespoons butter or margarine

(37)

1 Questions

Save Recipe

Prep 30 min
Total 2 hr 20 min
Ingredients 13
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

This peachy pie, scented with pumpkin pie spice, is topped with a delectable mixture reminiscent of cheesecake.

By Pillsbury Kitchens

Updated Jan 6, 2010

Ingredients

Filling

1/2 cup sugar
2 tablespoons cornstarch
1 to 2 teaspoons pumpkin pie spice
2 tablespoons light corn syrup
2 teaspoons vanilla
1 can (28 oz) peach slices, drained, reserving 3 tablespoons liquid

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Topping

1/3 cup sugar
1 tablespoon lemon juice
2 eggs, slightly beaten
1/2 cup sour cream
1 package (3 oz) cream cheese, softened
2 tablespoons butter or margarine

Make With

Pillsbury Pie Crust

Steps

1

In medium bowl, mix all filling ingredients except peach liquid; set aside.
2

In 1-quart saucepan, mix 2 tablespoons of the reserved peach liquid, 1/3 cup sugar, the lemon juice and eggs. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute, stirring constantly. Remove from heat.
3

In small bowl with electric mixer, beat sour cream and cream cheese on medium speed until smooth. Gradually beat in hot egg mixture until well blended; set aside.
4

Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon filling into crust-lined pan. Dot with butter. Spoon topping mixture evenly over filling.
5

Remove second pie crust from pouch; place flat on work surface. With floured 3-inch round cutter, cut out 8 rounds from crust. Brush tops of rounds with remaining 1 tablespoon reserved peach liquid. Arrange pie crust rounds over topping.
6

Bake 10 minutes. Reduce oven temperature to 350°F; bake 35 to 40 minutes longer or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 1 hour. Store in refrigerator.

Nutrition Information

360 Calories, 17g Total Fat, 3g Protein, 47g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 360

Calories from Fat: 150

Total Fat: 17g; 26%

Saturated Fat: 8g; 42%

Trans Fat: 0g

Cholesterol: 85mg; 28%

Sodium: 220mg; 9%

Potassium: 135mg; 4%

Total Carbohydrate: 47g; 16%

Dietary Fiber: 1g; 3%

Sugars: 30g

Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 2%; 2%

Calcium: 4%; 4%

Iron: 2%; 2%

Exchanges:

1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;