Peaches ‘N Vanilla Cream Pie

• 1-1/2 cup Graham Cracker Crumbs
• 1-1/4 cup Sugar, Divided
• 1/2 cups Butter
• 1 cup Whipping Cream
• 1 teaspoon Vanilla Bean Paste Or Vanilla Extract
• 4 ounces, weight Softened Neufchatel/light Cream Cheese
• 4-3/4 cups Sliced Peaches (5-6 Peaches Should Yield 4-3/4 Cups)
• 3/4 cups Water
• 2 teaspoons Cornstarch

1. Make the crust - Mix together the graham cracker crumbs and 1/4 cup sugar. Melt butter and combine it with the crumb mixture. Press the mixture into a 9" pie pan.
2. Make whipped cream - Using a chilled bowl whip cream, 1/4 cup sugar and vanilla bean paste until peaks form. Store in the fridge.
3. Beat together softened cream cheese and 1/4 cup sugar until combined well. Fold 1 cup of the whipped cream into the cream cheese mixture and spread into the pie crust. Store in the fridge.
4. Make glaze - In a small sauce pan mash 3/4 cup of peaches, add water, bring to a boil for 2 minutes over medium heat. Combine the remaining 1/2 cup sugar and corn starch, add it to the boiling mixture and cook until the mixture is thickened. Remove from heat and set aside to cool.
5. Mix glaze and the remaining peach slices. Pour the mixture into the pie pan. Chill for a few hours and serve with remaining whipped cream. Makes 1 generous 9" pie.

graham cracker crumbs, sugar, butter, whipping cream, vanilla bean paste, cream cheese, peaches, water, cornstarch

Taken from tastykitchen.com/recipes/desserts/peaches-e28098n-vanilla-cream-pie/ (may not work)