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Description: Blended in the processor, no-bake cream cheese filling.
Ingredients
For crust
1/2 cup (1 stick) unsalted butter, melted
1/2 teaspoon almond extract
2 1/2 cups shortbread cookie crumbs (about 10 ounces)
For filling and topping
8 ounces Philadelphia-brand cream cheese, room temperature
3/4 cup powdered sugar
1/2 cup whipping cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large peaches, peeled, pitted,
sliced
2 1/2-pint baskets fresh blackberries
1/4 cup peach jam, melted
Preparation
Make crust:
Preheat oven to 325°F. Butter 10-inch-diameter glass pie dish. Blend butter and
extract in medium bowl. Mix in crumbs. Press crumb mixture over bottom and up
sides of prepared dish. Bake crust until just golden, about 8 minutes. Cool
crust completely.
Make filling and topping:
Blend cream cheese in processor until smooth. Add sugar, cream, vanilla extract
and almond extract and blend until very smooth, occasionally scraping down sides
of bowl. Spread filling in prepared crust. Refrigerate until filling is firm,
about 2 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Arrange peach slices around edge of
pie. Arrange blackberries in center. Brush warm jam lightly over fruit to glaze.
Refrigerate pie up to 3 hours.
Serves 8.
Dessert Recipes
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