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    Peach & Raspberry Cream Pie


    Source of Recipe


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    List of Ingredients




    1 (9-inch deep-dish or 10-inch) unbaked pastry shell
    1 (16-ounce) package frozen peach slices, thawed or 4 medium
    peaches, peeled, seeded and sliced
    1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT
    evaporated milk)
    2 (3-ounce) packages cream cheese, softened
    2 eggs
    1/4 cup half and half
    1 teaspoon almond extract
    1/2 pint fresh raspberries

    Recipe



    Preheat oven to 375°. Bake pastry shell 15 minutes.
    Meanwhile, in a blender or food processor, blend 1-1/2 cups peach slices until
    smooth.
    In large mixer bowl, beat cream cheese until fluffy.
    Gradually beat in EAGLE BRAND until smooth. Add pureed peaches, eggs, cream
    and extract; mix well. Pour into prepared pastry shell.
    Bake 30 minutes. Cool. Chill thoroughly. Top with remaining
    peach slices and raspberries. Refrigerate leftovers.


 

 

 

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