Sunday, March 23, 2008

Peach Cheese Pie


8 ounces of cream cheese; softened
2 eggs (large)
½ cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 unbaked 9 in. pie shell
1 can peach nectar (or canned peach juice)
1 teaspoon lemon juice
¼ teaspoon almond extract
1 tablespoon Cornstarch
¼ cup sugar
3-4 peaches, sliced
Raspberries or cherries for garnish

Beat cream cheese on medium speed until smooth. Add eggs gradually, then the ½ cup sugar, milk, and vanilla, beating well after each addition. Pour into unbaked pie shell. Bake at 375° for 30 minutes or until set. Cool on wire rack. In saucepan, combine peach nectar, lemon juice, almond extract, cornstarch, and ¼ cup sugar. Cook on med, stirring constantly until it boils and thickens. Remove from heat immediately. Arrange sliced peaches in a petal circle on top of filling, spoon glaze over fruit and chill in fridge at least an hour. Garnish with cherries or raspberries if desired.

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