Heavenly Fresh Peach Cream Pie
Graham cracker crust, homemade buttermilk custard, sweetened whipped cream goodness, and fresh ripe peaches. This is the best pie you will ever eat.
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Servings: 8
Ingredients
- 1/2 cup pecans
- 9 whole graham crackers
- 2 Tablespoons brown sugar
- 7 Tablespoons melted butter
- 1/2 cup sugar
- 2 1/2 Tablespoons cornstarch
- 1/4 teaspoon salt
- 5 egg yolks
- zest of one whole lemon
- juice of one half lemon
- 2 teaspoons vanilla extract divided. 1 tsp for custard and 1 tsp for whipped cream
- 2/3 cup buttermilk
- 1 3/4 cup heavy cream – for pie custard
- 2 cups of heavy whipping cream – for topping whipped into whipped cream. (not cool whip!)
- 3 Tablespoons of powdered sugar- 2 tablespoons for sweetened whipped cream and 1 tablespoon to toss on the fresh cut peaches.
- About 4 large or 7 small fresh peaches peeled and sliced
Instructions
- In a food processor, combine graham crackers, pecans, brown sugar, and melted butter. Pulse until there are no chunks.
- Press graham cracker mixture evenly into the bottom of a 9-inch pie pan. Bake at 350° F for 8-10 minutes.
- After it has baked, let it cool for a few minutes, then cover it with plastic wrap and refrigerate until it has completely cooled.
- In a bowl, combine sugar, cornstarch, salt, and egg yolks. Beat with a wire whisk until the mixture is a smooth dull yellow color, about 1-2 minutes.
- In a saucepan, combine the heavy cream and the buttermilk over medium-high heat, stirring often. Bring to a gentle simmer and remove from heat.
- In 1/2 cup increments, add some of the warmed heavy cream mixture to the egg mixture, whisking after each addition. Repeat this step until all of the hot mixture has been added to the egg mixture.
- Dump the entire bowl of egg/heavy cream mixture back into the saucepan and onto the stove. Cook on medium heat for about 6 minutes, mixing often. Cook until it is thick and until the custard can coat both sides of a spoon. Remove from heat.
- Strain custard with a wire-mesh strainer (just in case any bits of the egg become scrambled from heating too fast, although this step may not be needed).
- Add the zest of one lemon, the juice of 1/2 lemon, and the vanilla extract. Mix well to combine.
- Add custard to the baked pie shell. Spread evenly. Cover tightly with plastic wrap (to prevent a film from forming on top) then refrigerate 5 hours or until completely cooled and pie is firm and set up.
- Top pie with sweetened whipped cream, then with plenty of fresh peach slices.
- Enjoy right away and refrigerate any leftovers.
- ENJOY!