|Picture by Paula T. |
Usually, recipes don't move me to make them. Cream Cheese Peach Pie Delight did! Is your household like mine? A comfortable nest with two old birds that eat like birds? My husband and I let a dessert ruin if I make a whole recipe, so I decided to half this one. There's a few things I did differently from the original recipe by Paul T. I'll list my changes as we walk through the making of this delicious dessert. Let's get started...
Here's what you need:
For starters, I wanted my Cream Cheese Peach Pie Delight to be "a pie". The recipe uses a 9x13 pan but I'm using a 9" standard pie plate for two reasons; so the dessert will cut like a pie and it's just the right size of dish to hold a "half" recipe-size pie.
To make the crust: Preheat oven to 350 degrees. The recipe calls for one box of white or yellow cake mix. My genius self was going to half the cake mix, use half the butter and half an egg. Have you ever tried to half an egg? Not easy! I used a whole egg and it didn't work with half the mix so I used the entire box of cake mix with one egg and 1/3 cup butter. It should look crumbly like this.
Prepare your pie plate with cooking spray. Pat about 1/2 to 1 cup into the bottom of the pie plate to make the crust. You will have about 1 1/2 cups crust mixture left over.
After placing your crust in the oven, dice your peaches into 1/2 inch pieces. The recipe says 1 inch but I like food bite-size!. Note: The recipe calls for a 29 oz. can of peaches. I bought two 15 oz. cans to make halving the recipe easier. I used "light syrup" peaches to count down on calories and carbs!
Remove your crust after 10 minutes. Looks like this.
Spoon your diced peaches onto the baked crust.
Make the filling: Mix 4 oz. room temperature cream cheese, 1/4 cup sugar, one tsp. vanilla flavoring and ... here's that halving the egg problem again. I got smart this time. I separated an egg and used only the white in my filling. (No yellow = less fat, less cholesterol!) Whisk together all ingredients until smooth and pour over peaches like this.
Finally, crumble 1/2 cup of the crust mixture over the pie to cover the top.
Return to the oven and bake 30 minutes on 350 degrees. Place your leftover crust mixture into an airtight plastic container to make another "half" pie next weekend. The mixture should stay fresh for 7 days.
Look at this beauty!
The recipe said to chill 30 minutes before serving. My husband loves his food hot. He loved this hot too! I preferred my room temperature. I fixed Steve a "to-go" piece for breakfast this morning...by his request!!! Great for breakfast, tastes a lot like coffee cake or cheese danish.
One last thing, love the earth and don't forget to recycle your paper and tin items.
Be sure to check out some of my other recipe reviews. Before you go, leave me a comment, any comment! You could let me know your enhancements to this recipe or I'd love to know if you tried it and how it turned out.
The Happy Handicap
p.s. I have no idea why my words starting centering and I have no idea why I couldn't fix them back block style. I guess some days the alphabet has a mind of it's own!