Okay, last cream pie for a while, I promise.
This one is really mild compared to the last two (Caramel Cream Pie and Banana Coconut Cream Pie) The peach flavor is subtle and is soooooo good with the cinnamon whipping cream. I'm thinking this would be perfect after a heavy meal, when you just want to finish with something "light".
I put light in quotations because I mean light in flavor and texture, definitely not in calories.
I used my Grape Cream Pie recipe that I made last year for the grape cooking competition, but instead of grape juice I used fresh peach juice and subbed out the lemon juice for lime (that is what I had on hand). It worked really well.
Peach Cream Pie
1/2 cup sugar
6 Tbsp cornstarch
1/8 tsp cinnamon
2 1/2 cups peach juice (Fresh)
1 Tbsp lime juice
1 8 or 9 inch baked pie shell
1 cup whipping cream
generous dash of cinnamon
2 Tbsp sugar
Whisk together sugar, cornstarch, salt, and cinnamon in a medium saucepan. Slowly whisk in peach juice - do not whisk in fast or you will create foam which makes the peach pudding go a little weird.
Cook over low heat, stirring constantly, until thickened.
Remove from heat. Add lime juice.
Cool and chill until very thick.
Spoon mixture into baked pie shell.
Whip the cream with the generous dash of cinnamon and 2 Tbsp sugar until stiff peaks form. Spread on top of pie.
The color did seem a little sketchy....it was almost as dark as the caramel pie I made...I thought it would be a more "peachy" color. Oh well, trust me when I say that the color detracts only a minuscule bit from the pie. It tastes divine and the texture is amazingly smooth and creamy.
Need something really unique to take to your next dinner?
I recommend this one or the Caramel Cream Pie. they are both really different and are pretty impressive. Or, you could try the Grape Cream Pie and totally blow everyone away!