Yield: 8 servings
Measure | Ingredient |
---|---|
1 \N | Baked pie shell--9-inch |
5 cups | Sliced fresh peaches (about 5 medium) |
1 cup | Sugar |
3 tablespoons | Cornstarch |
½ cup | Water |
\N \N | Few drops red food color, If desired |
1 pack | (3 ounces) cream cheese, Softened |
\N \N | Fruit protector, to prevent From discoloring--use as directed On package. |
Prepare and bake pie shell. Mash enough peaches to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food color and mashed peaches. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.Beat cream cheese until smooth. Spread in pie shell. Fill shell with remaining peaches. Pour cooked peach mixture over top.
Refrigerate about 3 hours or until set. 8 SERVINGS; 330 CALORIES PER SERVING.