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Peach Cream Pie VIII Recipe

Ingredients

1 (8 ounce) package cream cheese, softened

1 (3 ounce) package instant vanilla pudding mix

1/2 cup granulated sugar

1 tablespoon melted butter

1 (8 ounce) package frozen whipped topping, thawed

4 eggs

1 (3 ounce) package frozen chopped peaches, thawed

1/2 pound butter flavored shortening

1/2 cup white sugar

1 teaspoon vanilla extract

1 1/2 cups milk

1 (1 ounce) square unsweetened chocolate, chopped

1/4 cup pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine remaining ingredients in a large bowl. Place cream cheese mixture and whipped topping in a separate large bowl. Mix together well. Dip one end of pecans into chocolate. Dip the other end into whipped topping. Roll in pecans. Brush pastry with melted shortening.

Press 1/2 cup whipped topping evenly into bottom of pie shell. Place orange glaze over pie. Place remaining pecans on top.

Bake in preheated oven for 30 minutes, or until center of pie is just set. Cool before slicing.