Peachy Cream Lime Pie
I had a nice surprise last week, a short but sweet visit from a distant cousin from Greenville, who now calls Huntsville AL home. Along with photos of family that I have not seen in eons, she brought a nice, delicious banana loaf that she made and a bunch of fresh Chilton peaches from Clanton. I think peaches from Chilton county are the best, the sweetest I have ever tasted and I'm here to tell ya, I have tasted many. She emailed a few days later an appetizer recipe along with more memories of earlier times at my grandparents saying, "I loved going over to Aunt Elsie Lee's for dinner or a chicken "brissil" because I got to play with your Momma's twirling baton and strut around in her majorette boots!!!!! Plus stuff myself. Doesn't get any better...." Julia, I can say I now carry on the tradition of stuffing, that's for sure. Yup, I saw ya admiring my belly, why, in some countries I'd be worth a fortune! And you are right, it don't get much better than good eats like this one.
This recipe is based on one from our home town that uses fresh summertime peaches and lemons. The ease of the homemade crust with the help of pre-made dairy topping makes this dessert an easy one. And it taste like you spent many hours making it fresh from scratch.
For a beautiful flavor, key lime
would be fabulous if you could find them when they just start to turn yellow or you could use the bottle kind from Nellie & Joe's; I have many times done so making key lime pie especially in the off season. Today, I used small Mexican limes for this one which gave a somewhat tart, refreshing taste to a sweet peach cream pie. So Cousin Julia and to you my many friends, I hope you will try this hometown recipe with a few of your favorite fresh peaches. Enjoy!Peachy Cream Lime Pie
 |
| vanilla wafer crumb crust |
1/2 cup butter or margarine, melted
2 cups crushed vanilla wafers
2 cups fresh sliced peaches (frozen is okay too)
1 -14 oz can sweetened condensed milk
1/3 cup fresh squeeze lime juice (or lemon)
1 -9 oz carton dairy topping
Combine the butter and crumbs together (use a food processor for ease) and press in the bottom and up the sides of a 9 or10-inch pie plate or oven dish. Bake in a preheated 350 degree oven for 8-10 minutes or until it just starts to brown around the edge. Let cool and chill in the freezer if desired.
In a blender, combine peaches, condensed milk, lime juice and blend until smooth. Fold in the dairy topping and pour into the pie crust. Chill until set for a soft cream pie or place in freezer for a firmer one. Remove from freezer about 15 minutes before serving.
Add slices of fresh peaches or limes on top for garnish if desired.
Note: For a splending alternative, add 3 or 4 ounces of soften cream cheese while blending the peaches.
This really sounds fresh light and perfect for summer ... I love peach anything this is great Drick...~
ReplyDeleteWhat a great story behind the pie! I can imagine how joyful it was!
ReplyDeleteThis pie is heavenly!
Peaches and limes sound so refreshing for a hot day. Looking forward to trying some Georgia peaches. Washington state grows some mighty delicious ones...
ReplyDeleteThis pie looks divinely delicious and I am drooling! Yum! Love fresh peaches and combined with lime and a nilla wafer crust, fabulous, cher!
ReplyDeleteThis is the kind of sweet I like because it has such a nice shot of tart and tangy to it. Reading that about the twirling baton fun - my mom was head majorette in high school, and I have her baton AND her majorette costume (and no, I couldn't fit in to it since I was 12 - she was a tiny woman!)
ReplyDeleteThis looks like a delicious slice of pie. I picked up a few white and yellow peaches at the farmers market..hmm..what to do?? Should I be good, just peel and eat them or should I put them in a pie? I think this is a holiday weekend coming here that might just require a dessert;-)
ReplyDeleteThis is awesome - a key lime pie with peaches. Two of my husbands favourite things. What a great summertime dessert!
ReplyDeleteThanks very much for dropping by, Drick. Yes, you should find your way here to Aberdeen one day! :D Aberdeen will rock then....hehe. And I sure need that fabulous pie after a hard day's work. It looks so creamy and delicious. You know, my eyes just SPARKLE when I see a whole can of condensed milk in that pie...just have to be irresistible....mmmm.
ReplyDeleteWhat a lovely combination with peaches and lime and looks gorgeously creamy :) I agree that the idea of a bit of cream cheese to alternate with would work perfectly!Plus, you know me and my cheese addiction ;)
ReplyDeleteI never knew there was a way to make a better key lime pie...but you've done it! This sounds incredible!!!
ReplyDeleteKey lime plus peach? Heavenly! kate @kateiscooking
ReplyDeleteLOVE that this pie uses FRESH peaches! Perfect for this time of the year!
ReplyDeleteTwo of my favorite summertime flavors-peach and lime together- you know I am all about this pie!
ReplyDeleteLOVE the flavor, but mine came out like a liquid smoothie. I could literally pour it from the pie plate into a glass and drink it.
ReplyDeleteAny ideas on what I did wrong?
Hey ANONY, not for sure... I use my blender pulsating until somewhat smooth. Don't know if liquefying would make a difference or if maybe your peaches are juicier than the ones I normally have around. This is a pie I make during the hot summer months and I like to freeze the pie allowing it to set out just a few minutes before serving. I guess you could fold in more whipped topping or add a thickener like tapioca flour.
ReplyDeleteThanks much for the reply. Am going to try the suggested tips to try and "thicken" up the pie. I do so LOVE LOVE the flavor. If I can't get it to thicken up as a pie...I'm gonna just make a malt or smoothie! LOL
ReplyDelete