Creamy Peach Pie

This lovely, refreshing, dessert is quick to make, and delicious. It's filled with a cream cheese, and white chocolate mousse, Topped with peaches and a smooth, tart glaze to pull all the flavors together.

Perfect for family, company, or to just enjoy by yourself.

This recipe makes one pie, but you can easily double the ingredients

• One Prebaked Pie Crust

I use the recipe posted on this instructable, since it's one of the best crust recipes, and frankly I don't know how I would go about improving it.

• 3 Peaches, you can use fresh or canned (feel free to use whatever fruit you like)
• 1/3 cup semisweet chocolate chips (use dark if you prefer)
• Sprig of Spearmint for garnish (not optional)

For the filling:

• 8 oz Cream Cheese
• 1/4 cup + 2 tbsp Heavy whipping cream
• 1/2 cup White chocolate chips
• Pinch of salt
• 1 tsp Rose water (optional, you can replace it with almond, vanilla or rum extract)

For the glaze

• 1/3 cup Fruit juice (since I used canned peaches I used that, but if your using fresh you can replace it with any clear juice; Pineapple, Pear, Apple...)
• 1 tbsp Cornstarch
• 2 tbsp Cold water
• 1 tsp lemon juice

You can also use Peach Jello for the glaze, just add a bit more water and the lemon juice

Melt the 1/3 cup of semisweet chocolate chips, I used a microwave, placing them in for 10 seconds at a time, and stirring well, but you can use a double boiler just as well.

Once they're completely smooth, and melted, use a spoon to spread the chocolate in a thin, even layer across the bottom of the crust.

Let cool in fridge.

Now, whip the cream cheese, until it's light and fluffy, while still whipping, slowly pour in the 1/4 cup whipping cream.

Melt the white chocolate chips, follow the instructions in step one. Except this time when the chips are half melted add the 2 tbsp of leftover cream, and let sit for a bit, before melting them all the way.

Whip the white chocolate into the cream cheese mixture,

Next add the rose water (or whatever flavoring you prefer), and salt.

Spoon mixture into the chocolate lined pie crust.

If using canned peaches, you will need to drain them well, be sure to save the juice.

If using fresh, peel them and cut into halves.

Now cut the peaches into long, thin slices, if your using fresh peaches wait to slice them till you have the glaze made since they might brown.

Bring the fruit juice to a boil.

Mix the cornstarch into the cold water.

Add the cornstarch mix to the fruit juice, let boil, stirring constantly, until the glaze thickens and turns transparent with no more white sheen. (2-3 minutes)

Add lemon juice and remove from heat,

Cool it down in the fridge, freezer, or snowbank,

When it's still a bit warm, move to the next step

Start at the outside edge of the crust and carefully lay down the peach slices, curved side up. Lay them down with each slice overlapping the one before it.

Once the first circle is done, move inward to the next layer, carefully overlapping the bottom of the first row, and so on, until you get to the very middle.

Use a long slice of peach and carefully roll it into a spiral, place it in the very middle, pushing it into the filling a bit too keep it from uncurling.

Pour the slightly warm Glaze over the peaches, in a thin even layer, you don't want to add to much or you will not see the peaches as clearly, but make sure they're all covered in glaze, Especially if your using fresh peaches. The glaze will stop them from going brown.

Place pie into Fridge for at least an hour before serving.

Add a bright green spring of Spearmint just before serving to bring out lovely orange colour of the peaches.

Now you can sit back and enjoy all of your hard work.