"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, August 5, 2015

Peaches and Coconut Cream Pie

This is a combination of several different peach pie/cobbler recipes.  This is best served very cold with a scoop of vanilla ice cream!

Prep: 30 min. Bake: 45 min. + cooling

MAKES: 8 servings

Pastry for single-crust pie (9 inches) Deep Dish
4 cups sliced peeled peaches (about)
1 cup sugar
1/2 cup (4 ounces) sour cream
4 Ounces Philly Cream Cheese
1 large egg
1 3 oz. box Jello-O Cook and Serve Coconut Cream Pudding Mix


1/4 cup cold butter, cubed
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons shredded coconut
3 tablespoons chopped pecans
1/4 teaspoon ground cinnamon


Line a 9-in. pie plate with pastry; trim and flute edges. Add sliced peaches.

In separate bowl, mix together sugar, sour cream, cream cheese, and egg. 
Beat until smooth.  Add pudding mix until combined.  
Pour over peaches and spread to cover.

Bake at 425° for 30 minutes.

Meanwhile, in a small bowl, combine the flour, sugar, pecans, coconut 
and cinnamon. Cut in butter until crumbly; sprinkle over pie.

Bake for 15-20 minutes or until a knife inserted in the center comes out clean 
and topping is golden brown.

Cover edges with foil during the last 15 minutes to prevent over browning 
if necessary. Cool completely on a wire rack for 3 hours before serving. 
Store in the refrigerator. Yield: 8 servings.

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