Email to Marla Hudgins      

Cream Cheese Pie Topped with Peaches and Blackberries

Source of Recipe

Mai


List of Ingredients

Cream Cheese Pie Topped with Peaches and Blackberries

Crust Ingredients:
1/2 cup (1 stick) unsalted butter, melted
1/2 tsp almond extract
2 1/2 cup shortbread cookie crumbs (about 10 ounces)

Filling and Topping:
8 oz. cream cheese, room temperature
3/4 cup powdered sugar
1/2 cup whipping cream
1 tsp vanilla extract
1/2 tsp almond extract
3 large peaches, peeled, pitted, sliced
2 1/2 pint baskets fresh blackberries
1/4 cup peach jam, melted





Recipe

For Crust: Preheat oven to 325 F. Butter 10-inch glass pie plate. Blend butter and extract in medium bowl. Mix in crumbs. Press crumb mixture over bottom and up sides of prepared dish. Bake crust until golden, about 8 minutes. Cool completely.

For filling and topping: Blend cream cheese in processor until smooth. Add sugar, cream, vanilla, and almond extract and blend until very smooth, scraping sides of bowl occasionally. Spread filling in prepared, cooled crust. Refrigerate until firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

Arrange peach slices around edge of pie. Arrange blackberries in center. Brush with warm jam to glaze. Refrigerate pie up to 3 hours.

Serves 8