June is here, and with it comes all the joys of summer! Pool time, barbecues, picnics, and heat! I love all the social outlets of summer, but hate cooking in the heat. But we all know you can’t show up to a barbecue without something tasty to share. Here is my family’s recipe for Summer Peach Pie. I’m not sure if it originated with them or not, but we have been making it ever summer as far back as I can remember. It’s good, it’s refreshing, and it’s completely no bake. Amen. Total preparation time is about 15 minutes, with a three hour chill time afterwards. My favorite part is that you don’t have to use peaches if you don’t want to. This recipe is also great with plums, or my favorite- strawberries. I imagine that any summer fruit that you enjoy could be substituted.
Here is what you’ll need:
1 8 ounce package of cream cheese, softened.
2 Tablespoons of sugar
2 Tablespoons of milk
3 ½ cups of Cool Whip, defrosted
2 peaches, peeled and sliced (I like to use nectarines because I can skip the peeling step!)
1 package of instant vanilla pudding (the small 4 serving size).
1 cup milk
½ teaspoon almond extract
1 9 inch graham cracker crust
Beat cream cheese until smooth, then blend in sugar and milk. Fold in about 2 cups of the Cool Whip. Spread the cream cheese and Cool Whip mixture in the bottom of the prepared crust. Top with the sliced peaches. Press the peaches lightly into the mixture and chill while preparing the topping. Prepare the pudding with only one cup of milk. Add the almond extract and let stand about 5 minutes to thicken. Fold in the rest of the Cool Whip. Top pie with the pudding and Cool Whip mixture. Chill for at least 3 hours. If you wish you may garnish the top of the pie with extra peach slices just before serving.