Peach & Cream Mini Pies

This recipe was provided to us by by Valeri Lucks, Co-Owner and Pie Maker, Honeypie Café, Milwaukee, WI.

4 – 4” Pie/Tart Pans

1 1/2c Graham cracker crumbs
1/2c sugar
1/2c butter, melted
16oz cream cheese, softened
1/2c sugar
2 eggs, room temperature
1t salt
1t vanilla
2 ripe Georgia peaches, peeled, sliced and pureed or mashed
1 1/2c heavy whipping cream

2 ripe Georgia peaches, peeled, sliced

Preheat oven to 350. In a large bowl whisk together graham crumbs and sugar. Pour in melted butter and mix until combined. Divide graham mixture evenly among the pie pans (or use all of it in one 9” pie pan). Press crumbs evenly and firmly up the sides and across the bottoms of the pans to form a crust. Bake for 7 minutes.

In a standing mixer (or use a large bowl and a hand mixer), beat the cream cheese and sugar together until fluffy – about 3 minutes. Add eggs and beat another 2 minutes. Add vanilla and salt. Mix in peach puree on low speed. 

Divide the cream cheese mixture evenly into the piecrusts.  Bake for 18-20 minutes or until the center of the pies are almost set.  Remove pies from the oven and allow to cool for one hour at room temperature.  Refrigerate for at least two more hours.  Top with freshly whipped cream and the fresh sliced peaches just before serving.