Peaches and Cream Pie I

Submitted by: Debbie Rowe 
This wonderful layered pie begins with a baked homemade graham cracker crust. A whipped topping and cream cheese layer is spooned in, and then peaches are spiraled on the top. Vanilla and peach gelatin are cooked up and spread evenly over the fruit, and the pie is chilled until set. 

Photo of: Peaches 'N Cream Pie

Peaches 'N Cream Pie

Submitted by: Annette Richardson 
The cinnamon and sugar sprinkled on the top melt down into the cream cheese and peach syrup, that melts into the yummy peaches that melts into the thick, buttery vanilla pudding layer on the bottom of the pie. 

Photo of: Award Winning Peaches and Cream Pie

Award Winning Peaches and Cream Pie

Submitted by: Debbi Borsick 
This recipe yields a fabulous 10-inch deep-dish pie with an unusual crust made with vanilla pudding, flour, milk, butter, and a bit of baking powder. Sliced peaches are spread over the crust and topped with a fluffy cream cheese layer. It 's then baked and chilled before serving. 

Photo of: Peach Cream Pie I

Peach Cream Pie I

Submitted by: Mary Douglas 
This is an open-faced peach pie that begs to be served with great spoonfuls of ice cream. Sliced peaches are piled into a prepared crust, slathered with a sweet buttery concoction, and baked until the crust browns and the peaches are tender and glistening. 

Photo of: Peach Cream Pie II

Peach Cream Pie II

Submitted by: Laurie Nanni 
A mixture of flour, cinnamon, nutmeg and sugar is sprinkled in the bottom of a prepared pie shell. Sliced peaches are piled in, and more sugar is sprinkled on top. Heavy cream is then poured over the peaches, and this heavenly pie is baked until the peaches are tender. 

Photo of: Fruit and Cream Pie I

Fruit and Cream Pie I

Submitted by: Melanie Kendall 
This is a perfect pie to make on a lazy summer day. It whips up in minutes and looks like you 've spent hours making it. Combine cream cheese, your favorite fresh fruit, confectioners ' sugar and whipped topping. Spoon it into a prepared crust and chill. 

Cantaloupe Cream Pie

Submitted by: Annie Parsons 
Smooth and sweet, this custard pie calls for a generous amount of freshly pureed cantaloupe. It 's chilled in a graham cracker crust and would be quite nice decorated with fresh melon balls, mint and a spoonful of lemon yogurt. 

Blueberry Cream Pie

Submitted by: Barbara 
Home Town: Kitchener, Ontario, Canada
Living In: Oakville, Ontario, Canada
Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory. 

Maple Crunch Cream Pie

Submitted by: Sue S. 
A rich maple cream filling, topped with cinnamony apples and a crunchy streusel topping - it's heavenly! You can even layer the maple cream and streusel in parfait glasses for a quick elegant dessert! I had some filling and streusel left over when I first made this so I made parfaits and they were fabulous! 

Photo of: Cantaloupe Cream Pie II

Cantaloupe Cream Pie II

Submitted by: STARFLOWER 
Home Town: Los Angeles, California, USA
Pureed cantaloupe pie slathered with a rich and creamy light cream cheese and cool whip topping. Serve chilled for an uncommonly delicious summertime dessert! 
 
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