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Peach Flipped Strawberry Pie II Recipe

Ingredients

6 egg whites

2 tablespoons white sugar

3 tablespoons lemon juice

2 tablespoons lemon zest

1 cup milk

4 teaspoons lemon extract

2 cups diced peaches

3 (15 ounce) cans cherry pie filling

1 (8 ounce) package cream cheese, softened

1 (8 ounce) container frozen whipped topping, thawed

4 cups sliced fresh strawberries

Directions

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

Beat egg whites with lemon juice and lemon zest. Mix in lemon juice and lemon zest until thoroughly blended. Fold peach mixture into lemon mixture; spread evenly into ovenproof pie crust.

Pour lemon juice over peach filling in crust. Spread whipped topping in center of pie.

Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of pie comes out clean. Remove pie from oven, place on wire rack, and let cool. Cool completely. Garnish with peaches and fruit. Chill before serving.