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Pies & Tarts

Savannah Picnic Peach Pie

Savannah Picnic Peach Pie

Recipe shared by:Duncan Hines

This Savannah Picnic Peach Pie was made by Naylet LaRochelle and was an Amateur Winner in the 2015 APC National Pie Championships.

  • Hands-on Time: 0 Minutes
  • Total Time: 0 Minutes
  • Servings: 10 slices
  • Difficulty: EXPERT

Ingredients

  • 1¾ Cup graham crackers
  • ¼ Cup sugar
  • 6 Tbsp. butter
  • 8 oz. cream cheese
  • 2 Tbsp. sugar
  • ⅓ Cup amaretto coffee creamer
  • 2 eggs
  • ¼ tsp. almond extract
  • ½ Cup sugar
  • ¼ Cup cornstarch
  • ¾ Cup milk
  • 4 egg yolks
  • ⅛ tsp. salt
  • 2 cans Duncan Hines Comstock® Country Peach
  • 1 Tbsp. melted butter
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon
  • Sweetened whipped cream
  • Toasted sliced almonds
  • Crushed almond biscotti

Baking Instructions

  • Preheat oven to 375 F. Lightly spray a 9-inch pie plate with cooking spray. In a large bowl, combine ground cookie crumbs, sugar, and butter until well combined. Press mixture onto bottom and up the sides of pie plate. Bake 8-10 minutes. Let cool.
  • In a medium bowl, beat together cream cheese and sugar until light and fluffy. Slowly add coffee creamer. Add egg and almond extract; beat until just combined. Pour filling onto bottom of cooled pie crust. Bake 15-17 minutes at 350 F or until cream cheese is set. (Shield pie edge with foil to prevent over browning, if needed.) Let cool.
  • In a medium saucepan, over medium heat, combine sugar, cornstarch, and milk. Cook 2-3 minutes, whisking frequently. Add egg yolks, one at a time; whisking constantly. Add salt and 1 1/2 cans of Comstock Peach Pie Filling. (Reserve remaining pie filling for topping.) Continue to cook, whisking, until mixture comes to a boil. Let boil 1-2 minutes, whisking constantly. Remove from heat. Add butter, vanilla extract, and cinnamon. Spoon peach custard over cream cheese layer. Press a sheet of plastic wrap directly on the surface. Refrigerate 4-5 hours, or until completely set.
  • Mound the reserved peaches in the center of the pie. Pipe whipped cream around the edges. Top with almonds and biscotti.

Tips & Inspirations

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

If there are nuts in your dessert, always try to garnish with the nut that is in the mixture. This is a way to inform your guests that are sensitive to certain foods.

When dusting items with powdered sugar always dust them on a piece of wax paper away from the final display to prevent dusting outside the intended area. The excess powdered sugar is collected by the paper and easily transferred to a storage container.

You may use fresh or bottled lime juice when a recipe calls for key lime juice.

You may substitute these fats instead of oil, but you’ll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.

Butter is the best fat for flavor and appearance. Soften at room temperature before you need to use it.

Check oven temperature with a reliable oven thermometer to be sure it is accurate. Adjust temperature if necessary.

Ever notice how bananas or apples darken after being sliced? To keep your fruit garnish looking fresh, try dipping them in diluted lemon juice.

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