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Easy Peach Cream Pie

I got this recipe while living in Utah. Now I always use Utah peaches to make this delicious, creamy dessert-they're the best ones that I've ever tasted, and they certainly represent our region of the country.
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 1-1/2 pounds (3 cups) fresh peaches, peeled and sliced
  • 2 large eggs, lightly beaten
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • Dash salt
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla

Directions

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches.
  • Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.
Nutrition Facts
1 piece: 390 calories, 19g fat (10g saturated fat), 99mg cholesterol, 146mg sodium, 51g carbohydrate (34g sugars, 2g fiber), 4g protein.

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