Ingredients and Weight: - 1 can (15 ounces) sliced peaches, drained - 1 can (12 ounces) evaporated milk - 1 cup sugar - 1/4 cup cornstarch - 1/4 teaspoon salt - 1/2 cup heavy cream - 1 tsp vanilla extract - 1 (9-inch) pie crust, homemade or store-bought
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (Easy to Moderate)
Preparation Method Steps: 1. Preheat oven to 425°F (220°C). 2. In a medium saucepan, combine the peaches, evaporated milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and stir in the vanilla extract. 3. Pour the peach filling into the pie crust. 4. Beat the heavy cream until stiff peaks form. Spread the whipped cream over the pie filling. 5. Bake for 15 minutes, or until the crust is golden brown and the filling is set.
Nutritional Information: - Calories: 350 per serving - Saturated Fat: 5 grams - Cholesterol: 30 milligrams - Sodium: 200 milligrams - Carbohydrates: 55 grams - Protein: 5 grams
Dish Characteristics: - Creamy and velvety peaches and cream filling - Flaky and buttery pie crust - Refreshing and satisfying dessert
User Comments: - "This pie was a hit at our family gathering. It was easy to make and tasted delicious." - "The peaches and cream filling was so smooth and creamy. I loved the contrast of the flaky crust." - "I used fresh peaches for this pie and it turned out even better. The flavors were incredible."
Special Precautions and Tips: - Be sure to drain the peaches thoroughly before using. - If you don't have heavy cream, you can use whipped topping instead. - Let the pie cool slightly before serving to allow the filling to set.