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Easy Peach Cream Pie

Easy Peach Cream Pie

"I got this recipe while living in Utah. Now I always use Utah peaches to make this delicious, creamy dessert-they're the best ones that I've ever tasted, and they certainly represent our region of the country."
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55 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Place peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, flour and salt. Stir in cream and vanilla; blend well. our over peaches. Bake at 375 degrees F for 40-50 minutes or until center shakes slightly when moved. (To prevent crust edges from becoming to brown, cover edges with foil if desired.) Serve warm; or, for firmer pie, chill before serving. Refrigerate any leftovers.

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Read all reviews 4
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Many compliments on this pie!! It is so quick, especially with a store-bought crust (I use Pillsbury rolled-up crust). I added a bit of lemon juice over the peaches to enhance the flavor.

yuck! I made it exactly as followed and the texture of this pie was like cottage cheese, i ended up throwing it away.

Good pie ,but I will stick to the tradition peach pie because of fat.

Loved this! Sprinkle with nutmeg before baking, it's delicious!

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