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Peach Pie VII Recipe

Ingredients

2 (9 inch) 5-inch pie crusts, baked

2/3 cup margarine, softened

1/3 cup white sugar

1 (16 ounce) package cream cheese

2 Eggs

1/2 cup chopped peaches

1 1/2 cups well-cooked white chocolate chips

1 cup blueberries

1 (10 ounce) can sliced peaches, drained

1 cup chopped pecans

1 (8 ounce) package cream cheese, softened

1 cup butter

1/2 cup packed light brown sugar

1 (8 ounce) can evaporated milk

2 tablespoons heavy whipping cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Spread margarine evenly over bottom of pie pan. Drizzle mixture over layered pie crusts. Stir eggs and peaches into egg mixture; gently fold in pecans and peaches. Pour chocolate mixture over pie. Fill pie with pecans and fruit.

Place blueberries on top of pie; arrange peach slices on bottom of pie. For a less spicier taste, combine half of blueberries with half of peach slices; refrigerate 4 hours before serving. Garnish with peaches and pecans. Serve with whipped cream.