Ingredients
Glaze
1 peach, pureed
1 cup sugar or 1 cup Splenda sugar substitute
1/4 - 1/2 cup water
3 tablespoons cornstarch
Cream Cheese Layer
1/2 cup cream cheese
2 tablespoons butter
3/4 cup powdered sugar
1/2 teaspoon vanilla
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Glaze: Mix the sugar and cornstarch in saucepan until lump free. Add the water and pureed peach. Bring to a boil, stirring constantly (over medium-high heat). Once at a boil, continue to cook for one more minute at the same temperature. Allow to thicken and cool. Cream Cheese Layer: Mix cream cheese and butter until incorporated. Slowly add the sugar and vanilla. Mix until smooth. Making the Pie: Using your favorite already baked pie crust, spread the cream cheese mixture evenly into the crust. Mix the glaze with the 5-6 sliced peaches and pour onto the cream cheese layer. Cover with whipped cream, or Cool Whip if desired. My recipe only says to "serve within a few hours", but I think that if you place it in the fridge it will hold together better (I have not tried it yet, let me know if you have any success). It is messy to cut, doesn't hold it's shape.
RecipeNLG
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Science-driven American baking — cookies, pies, cakes with precision
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes