How to make it

  • Whip the cream with 1/2 cup powdered sugar.
  • Beat cream cheese with rest of powdered sugar.
  • Fold together the whipped cream mixture and the cream cheese mixture.
  • Spread in the cooled pie shell.
  • Cool in the refrigerator for at least 2 hours.
  • Cover cream mixture with sliced fresh peaches.
  • For the glaze

  • Mix together the sugar, cornstarch, mashed peaches, water and about 2 drops of food coloring.
  • Boil until clear, stirring constantly. When cool, pour over pie.
  • Canned cherry pie filling may be substituted for the fresh peaches when they are out of season.

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