Peaches and Cream Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Peaches pillowed by vanilla pudding and soft whip cream in a decadent dark chocolate pie crust.
Ingredients
  • For the crust:
  • 1 stick unsalted butter
  • ⅓ cup sugar
  • 1 large egg yolk
  • 1 cup flour (I use the Gluten Free Mama‘s Almond flour when making this gluten-free)
  • 2½ tablespoons unsweetened cocoa
  • For the pudding:
  • 2½ cups milk, divided
  • Pinch of salt
  • ½ cup sugar
  • 3 tablespoons corn starch
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1 tablespoon butter
  • For the Whipped Cream:
  • 1¼ cup heavy whipping cream
  • 3 tablespoons sugar, powdered works best, but granulated will do in a pinch
  • 4 large peaches, 3 of the peaches chopped into bite-size pieces, 1 of the peaches sliced to be arranged on top of the pie
  • Blackberries or raspberries for garnish
Instructions
  1. For the crust:
  2. Place butter and sugar in the bowl of a stand mixer and beat on medium speed for three minutes. Scrape down the bowl with a spatula. Check for lumps and continue mixing until the lumps are removed. Add the egg yolk and beat until smooth. Scrape down the bowl and beat again.
  3. In a medium bowl whisk together the cocoa and flour. Add flour mixture to the butter mixture and mix on the lowest speed until blended. Scrape the dough into your pie pan and press into the pan until there are no cracks in the dough. Put in the fridge for 30 minutes before baking.
  4. After 30 minutes, remove from fridge and bake at 350º for 30 minutes or until the crust just barely starts to brown. If you are storing this for the next day's use, wrap it in plastic wrap once it has cooled.
  5. For the pudding:
  6. In a medium-sized saucepan place 2 cups milk and the salt. Sprinkle the sugar over the top of the milk, but do not stir. Heat over medium heat until the milk starts to boil. While the milk heats up, quickly stir together the remaining ½ cup milk and cornstarch. Add the egg yolks and stir until combined.
  7. When the milk has come to a boil, remove from heat and add the cornstarch mixture. Stir constantly while the mixture thickens. Return to heat and continue to stir for one more minute. Remove from the heat and stir in the vanilla and butter. Once the pudding has cooled, store in the fridge in a sealed container until ready to use.
  8. For the Whipped Cream:
  9. Put cream in the mixing bowl of a large stand mixer with the whisk attachment. Beat on high until soft peaks form. Stir in the sugar. If you aren't using this immediately, store in the fridge.
  10. large peaches, 3 of the peaches chopped into bite-size pieces, 1 of the peaches sliced to be arranged on top of the pie
  11. Blackberries or raspberries for garnish
  12. To Assemble the Pie:
  13. In a large bowl mix together 2 cups of pudding and 1½ cups - 2 cups of cream, depending on your taste preference. Add the chopped peaches and dump into your cooled pie crust. Arrange the sliced peaches on top of the pie and garnish with the berries.
Recipe by Culinary Mamas at https://culinarymamas.com/peaches-cream-pie/