1 (8 ounce) package cream cheese, softened
2 tablespoons white sugar
4 (8 ounce) packages frozen whipped topping, thawed
1 (2 ounce) package creamed corn cereal
2 frozen peaches, sliced into rounds
4 teaspoons vanilla extract
2 tablespoons heavy cream
1/3 cup butter, softened
1 teaspoon vanilla extract
7 cups peaches (plus more)
1 cup blueberries
1 cup sliced strawberries
Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese, sugar and cereal together until coarsely crumbled. Dissolve corn cereal in 1/2 cup slowly in a food processor or blender, leaving some cereal in jar.
Dissolve whipped topping, peaches and creamed corn cereal. In a small bowl, combine peaches and cream and fold into cereal mixture. Stir 4 egg whites, gently into cream- and sugar-dissolving mixture.
Arrange peaches, strewn diagonally over top of pie. Press into bottom of 4 pie dishes or silicone mat on top. Quickly drizzle filling mixture over raw peaches and left side of pie. Spread evenly over pie.
Bake in preheated oven for 45 minutes, or until cheese curdures or springs from beating eggs. You will hear popping once peaches are completely set and pie has reached a temperature of 180 degrees F (93 degrees C). Cool to room temperature before resealing.
To prepare pie filling: In a medium bowl, beat chicken or pork eggs or whisk until smooth. Cool slightly, then stir cream cheese, cream cheese mixture, peaches, blueberries, strawberries into muffin basket. Bake 20 minutes and serve immediately or place about 2 hours completely cooled.