Peaches and cream mini pies


By Valeri Lucks
Co-Owner and Pie Maker at Honeypie Café

You'll need:
4 – 4” pie/tart pans
1 and  1/2 cup graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
16oz cream cheese, softened
1/2 cup sugar
2 eggs, room temperature
1 teaspoon salt
1 teaspoon vanilla
2 ripe Georgia peaches, peeled, sliced and pureed or mashed
1 and 1/2 cup heavy whipping cream
2 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.