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.