Title: Peach Glace Pie
Categories: Fruit
Yield: 8 Servings
| 1 | | Baked pie shell--9-inch |
| 5 | c | Sliced fresh peaches (about 5 medium) |
| 1 | c | Sugar |
| 3 | tb | Cornstarch |
| 1/2 | c | Water |
| | | Few drops red food color, If desired |
| 1 | pk | (3 ounces) cream cheese, Softened |
| | | Fruit protector, to prevent From discoloring--use as directe |
Prepare and bake pie shell. Mash enough peaches to measure 1 cup. Mix sugar
and cornstarch in 2-quart saucepan. Gradually stir in water, food color and
mashed peaches. Cook over medium heat, stirring constantly, until mixture
thickens and boils. Boil and stir 1 minute; cool.Beat cream cheese until
smooth. Spread in pie shell. Fill shell with remaining peaches. Pour cooked
peach mixture over top. Refrigerate about 3 hours or until set. 8 SERVINGS;
330 CALORIES PER SERVING.