I don’t know what it’s like where you are, but here the weather is hot. Not just hot, really, but more like you stepped into a clear, unseen soup. The kind of hot where you start sweating immediately after a shower.
Weather like this calls for cool desserts, and lots of ‘em. After all, the only worse thing I can think of in terms of dealing with this sweltering summer is being pregnant in it. Almost-due pregnant. Much like my dear friend and Food Fanatic editor, Amber, who is going to have a baby any day now.
This luscious peaches and cream pie was made especially to celebrate Amber, her husband, and the new baby. Granted, she can’t actually eat the pie, living so far away, but we’re celebrating all the same.
Rather than send her a melted pie in the mail, we gathered some of Amber’s friends to love bomb her via snail mail, sending cards all at the same time. In this day and age of not-so-social social media, who wouldn’t love some heartfelt notes in the mail?!
Happy coming baby, Amber! We hope you enjoy this pie. In a nod to your home state of Texas, this pie is filled with sweet peaches and wrapped in a pecan-graham crust. It’s pretty darn refreshing, thanks to the cool whipped cream cheese filling.
This peaches and cream pie is just begging to be made for your next summer get-together. Or maybe just for dessert tonight. And then breakfast tomorrow. Hey, no judgment here. It’s summer.
If you don’t like pecans, swap them in for your favorite nuts, oats, or more graham crackers. Although it’s summer and peaches are in season, this recipe calls for canned peaches to be able to utilize the syrup. If you want to use fresh peaches, make sure to pit and peel them, and then make a simple syrup with a ratio of 1:1 sugar and water, and use 1/4 cup of the syrup in this recipe where called for.
For the Crust:
For the Filling:
Slightly adapted from Taste of Home