It’s September and prime peach season in Utah! Some peaches are so divinely delicious they are too good to cook. That’s why I invented this recipe. I wanted to highlight the pure goodness of a peach without baking it. The best part? It’s a no bake pie. Enjoy the last bit of summer with this sweet as a peach dessert.
Made with Amore,
Elena
Ingredients:
4-5 large peaches- peeled and sliced
1 pint of heavy whipping cream- whipped and sweetened to taste
1 recipe graham cracker crust
1 recipe custard
Graham Cracker Crust*:
1 1/2 cups finely ground graham cracker crumbs (I like to use Annie’s Organic Honey Graham brand)
1/3 cup white sugar (I do not add sugar to my crust at all but some like it sweeter)
6 tablespoons butter, melted
1/2 tsp ground cinnamon
In a food processor, mix graham cracker crumbs, sugar (if using), melted butter, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate.
*double recipe if you like thicker crust
Set aside.
Custard:
6 Tbs of sugar (or optional honey)
6 Tbs flour
1/4 tsp salt
2 Cups whole milk
2 egg yolks (save egg whites)
1 1/2 tsp pure vanilla extract
1 Tbs butter
Beat egg whites and 3 Tbs sugar (or honey) until stiff. Set aside.
Mix 3 Tbs sugar (or honey), flour, and salt in a large sauce pan until combine.
Turn on heat to medium and add milk. Whisk for about 5-8 minutes on medium until thick. Add egg yolks and continue to whisk for about 5 minutes.
Add vanilla and butter and stir until combined. Take off of heat. Fold in egg whites into hot mixture.
Assembly:
Fill prepared graham cracker crust with thick layer of fresh peaches. Pour custard over peaches. Cover with plastic wrap and let set in fridge for 2-4 hours (up to 24 hours in advance). Before serving add mounds of freshly whipped cream and a few slices of fresh peaches for decoration.
Enjoy!!
