Peaches and Cream Pie

 Peaches and Cream Pie

Crust
1/2 C unsalted butter, softened
3 T sugar
1 lg egg yolk (room temp)
3 T heavy cream
1 1/2 C flour
1/4 t salt

Filling
1 pound (2 - 8oz pkg) cream cheese, softened
1 1/2 C powdered sugar
1/2 C heavy cream
2 t vanilla

Topping
2 1/2 C sliced ripe peaches

Crust: In mixer, cream butter and sugar until smooth.  Add the egg yolk and cream, and mix well.  Add the flour and salt, beat until just combined.  Gather the dough into a ball and roll it out on a lightly floured surface to fit a 9 inch pie plate. Fold the edges under all around the rim and crimp.  Prick the bottom and sides all over with the tines of a fork (to prevent crust from puffing up). Cover the edge of the pie crust with aluminum foil. place on a baking sheet and bake for 10 minutes at 375.  Carefully remove foil and continue baking 10-15 more minutes, or until crust is crisp and golden.  Remove from the oven and allow to cool.
Filling: In mixer, beat together the cream cheese and sugar until smooth and creamy.  Add the heavy cream and vanilla.  Beat on low until well combined. Refrigerate the filling until crust is completely cool. When crust is cool, spread the filling evenly in the crust with a rubber spatula.  Arrange the sliced peaches on top of the filling.  Refrigerate pie for at least 8 hours for filling to set.

**From Magnolia Bakery
**I refrigerated the filling after putting it in the pie shell, but just added the peaches before I served to prevent browning.  The peaches slid all over when I served the slices, but they were fresh and yummy!