Peaches and Cream Pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, beat cream cheese and sugar together with an electric mixer on medium speed until smooth and the sugar is dissolved.

Step 2

Gently fold in the Cool-Whip whipped topping.

Step 3

Spoon into pie crust and spread to the edge of the crust.

Step 4

Refrigerate for at least 1 hour.

Step 5

While the pie is chilling, make the peach sauce by adding 2 peaches, sugar, water, lemon juice, and cornstarch to a blender or food processor.

Step 6

Blend until it turns into a smooth liquid.

Step 7

Pour peach sauce into a small saucepan and place on a stovetop over medium heat.

Step 8

Bring sauce to a boil, whisking the entire time. Let boil for about 30 seconds to a minute to let the sauce thicken up (but watch the whole time to make sure that it doesn’t burn).

Step 9

Place the remaining 5 peaches in a bowl. Pour sauce over the top of the peaches and mix together (if you want your peach topping to be more liquidy, add all of the sauce. If you want the peach topping to be thicker with more fruit, only add a little bit of the sauce).

Step 10

Place sauce in the fridge until ready to serve.

Step 11

When ready to serve, spread peach sauce over the pie and cut into pieces (you can also spoon sauce on top of each individual piece.