A few years ago, I had the pleasure of meeting my friend Collin’s Aunt Judy while she taught us how to make her infamous Peach Pie. This peach pie was so delightful that I just had to get the recipe to share with all of you.
Aunt Judy’s Peach Pie
1 Stick Challenge Butter butter
8 ounce cream cheese
Self rising flour
Heavy whipping cream
Very ripe peaches
First, peels some very ripe peaches. We used some very juicy white peaches from the farmers market. Place them in a bowl.
Then, mix a stick of Challenge butter, 8 ounces cream cheese, a half a cup of sugar, a cup and a quarter of self rising flour with your hands and put into a pie dish. You will not press it in like a pie crust, but instead it will look more like a cake.
Bake on 350 for 25 to 30 min. Let the crust chill in the fridge for a few hours.
Take your bowl full of peaches add a little water if they are not juicy enough. Then, add about a cup of sugar in them. Stir the mixture until it gets a little sappy and then chill in the refrigerator.
Let a friend taste your peach mixture. If your peaches need to be sweeter, sweeten with sugar to taste.
Chill your bowl before you begin to create the whipped topping.
Put 1 pint of heavy whipping cream in the bowl and whip on medium speed.
Add sugar in to the whipping little by little. Then, add a few drops of vanilla for flavor.
Put the whipped topping in the fridge to chill.
Spoon your peach syrup mixture over top of the pie crust. Let the juices seep down to soak the crust.
Then apply the whipped mixture over the entire top of the pie. Let the pie chill overnight, or if you just can’t wait, 2-3 hours.
Finally, grab a bottle of champagne and dig in with the gals!
I am normally not a pie person but I had two slices, and honestly would have cut a few more if I wasn’t afraid I would eat the whole pie!
Want to share Aunt Judy’s delicious peach pie with your girls? Just share the pinnable link below and get to bakin’!