Jill's Peaches and Cream Pie

This recipe combines the juicy sweetness of fresh peaches with a rich, vanilla cream pie filling.

Several years ago, my mom had the genius idea to combine two beloved pie recipes to create what I now call the ultimate summertime pie! It is a perfect fusion of flavors and textures, making it an ideal dessert for warm weather gatherings, family barbecues, or simply to enjoy on any given day. The base of this masterpiece is the rich and creamy Lion House Cream Pie Filling, which is renowned for its velvety smoothness and delightful sweetness.

On top of this cream filling, she layers Afton's Peach Pie recipe from The Mormon Family Cookbook (yes, it's a real cookbook!). The peach filling is made from ripe, juicy peaches, which are often the highlight of summertime desserts especially here in Utah. The best part about this peach pie recipe is that the peaches are not cooked preserving the freshness of the peach flavor.

The process of making this ultimate summertime pie is a labor of love though, so please keep this in mind if you decide to make it. The cream pie filling will take the longest but it is important to follow each step to a T! This will ensure it sets up properly. You want to give plenty of time in between each recipe to allow the pies to firm up.

This ultimate summertime pie has become a staple at our family gatherings, and is what my husband now requests for his birthday in early September (prime peach season here in Utah) every year. I hope you love it as much as we do!

Jill's Peaches and Cream Pie

Bake two pie crusts ahead of time and allow to cool completely. I recommend using deep dishes as you might have extra filling leftover if you use regular sized ones!

Basic Cream Pie Layer:

• 1 quart milk

• 2 cups half and half

• 2 tablespoons butter

• 3/4 cup sugar

• 3 egg yolks

• 1/2 cup sugar

• 1/4 teaspoon salt

• 1/2 cup cornstarch

• 1 1/2 teaspoon vanilla

1. Reserve up to 1 cup milk to mix with cornstarch. Place remaining milk in top of double boiler; add half-and-half, butter and 3/4 cup sugar. Cook until butter is melted and milk is scalded.

2. In bowl, whisk egg yolks well, add 1/2 cup sugar and salt and whisk very well. Slowly add egg mixture to hot milk mixture (if added too quickly you'll have scrambled eggs! I like to take a cup of the hot milk and slowly add it to the egg mixture to temper it before adding the eggs into the pot). Stir constantly for about half a minute, and allow to cook for 15 to 20 minutes stirring occasionally so it doesn't cook on the bottom. (This gives eggs time to cook and start thickening. Undercooking at this point slows the finishing process by as much as half an hour.)

3. Mix reserved milk and cornstarch, slowly add to hot mixture. Stir constantly with a whisk or lumps will form. Continue to stir for at least 2 minutes, then every 5 minutes for 15 to 20 minutes. When pudding is thick, stir in vanilla. Remove double boiler from stove.

   
   

4. Pour filling into pie shells, rounding tops of pies. Allow to cool completely, you can even have it chill in the fridge overnight before adding the peach layer.

   
   

Fresh Peach Pie Layer:

• 3 large peaches

• 2 soft peaches

• 1 cup sugar

• 2 tablespoons cornstarch

• 1/2 cup water

• 1 teaspoon almond extract

• 2 tablespoons butter

1. Slice 3 large peaches and set aside.

   
   

2. Take remaining peaches and mash. In a small sauce pan, add mashed peaches, 1 cup sugar, 2 tablespoons corn starch, and 1/2 cup water. Cook over medium heat until boiling point stirring constantly. Boil 1 more minute or until thick and clear, still stirring.

   
   

3. Remove from heat and add 1 teaspoon almond extract and 2 tablespoons of butter. Allow to cool.

   
   

4. Arrange sliced peaches on top of the cream pies and pour the cooled peach filling over the top of the sliced peaches.

   
   

5. Chill in refrigerator for several hours or overnight to set. Enjoy!

Mmm... typing this up and looking at these photos again makes me want another slice! Be right back. ;)