Summer Strawberry & Peach Pie
Summertime does not curb my sweet tooth, but it has been entirely too hot to bake. So I whipped up this pie on Sunday afternoon in no time at all. Since I had picked up a prepared graham cracker crust, it required no cooking.
I suggest chilling it for 2 hours before serving, but I am going to admit that I had a slice as soon as I snapped a photo. I had another slice the next day just to make sure it was just as good after it was chilled. It was, it was better. The kids wanted to know where all of the pie had gone, or more importantly, exactly who ate the last piece. I’m not admitting anything, is that wrong?
I am such a procrastinator especially when it comes to things I don’t like to do. I am unorganized and so when it comes down to doing my accounting bookwork I get a little crazy. I am trying desperately to get caught up this week and I am making progress. I always intend to do better next year but I never do. How do you stay on top of the things you don’t like to do? Seriously, I need suggestions or somebody to do it for me. I would trade for pie!
Summer Strawberry & Peach Pie
Ingredients:
- 1 prepared graham cracker pie crust
- 8 oz cream cheese, softened
- 1/4 cup heavy whipping cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 fresh, ripe peaches, peeled and sliced
- 1 pound strawberries
- 1 cup sweetened whipped cream for garnish
Directions:
Add cream cheese to bowl of electric mixer and beat until smooth. Add whipping cream and beat until fluffy. Add powdered sugar and vanilla, beating until well combined.
Layer peach slices in pie crust, covering the bottom. Spoon cream cheese filling over peaches, spreading evenly. Slice about half of strawberries in half and layer around edge of pie. Slice remaining strawberries thinly and layer in center of cream filling.
Pipe or spread sweetened whipped cream over center strawberry layer. Chill for 2 hours before serving.
