Here is the recipe to the Peaches N' Cream pie from the post below. I had plenty of requests and decided to not be lazy any longer. The props go out to my mom. She is the one who invented this heavenly pie. She has also agreed to let me share it (thanks mom!). Lucky you. Enjoy!
Peaches N' Cream Pie2 baked 9-inch pie shells (I just use the pre-made Pillsbury stuff. It may not be grandma's recipe, but trust me, you won't be disappointed.)Basic Cream Pie Layer (from Lion House Classics):1 quart milk2 cups half and half2 tablespoons butter3/4 cup sugar3 egg yolks1/2 cup sugar1/4 teaspoon salt1/2 cup cornstarch1 1/2 teaspoons vanillaReserve up to 1 cup milk to mix with cornstarch. Place remaining milk in top of double boiler; add half-and-half, butter and 3/4 cup sugar. Cook until butter is melted and milk is scalded.In bowl, whisk egg yolks well, add 1/2 cup sugar and salt and whisk very well. Slowly add egg mixture to hot milk mixture, stirring constantly for about half a minute, and allow to cook for 15 to 20 minutes. (This gives eggs time to cook and start thickening. Undercooking at this point slows the finishing process by as much as half an hour.)Mix reserved milk and cornstarch, slowly add to hot mixture. Stir constantly or lumps will form. Continue to stir for at least 2 minutes, then every 5 minutes for 15 to 20 minutes. When pudding is thick, stir in vanilla. Remove double boiler from stove. Pour filling into pie shells, rounding tops of pies.Afton's Peach Pie Layer (from The Mormon Family Cookbook):3 large peaches2 soft peaches1 cup sugar2 tablespoons cornstarch1/2 cup water1 teaspoon almond extract2 tablespoons butterSlice 3 large peaches into a bowl. Take remaining peaches and mash. In a small sauce pan, add peaches, 1 cup sugar, 2 tablespoons corn starch, and 1/2 cup water. Cook over medium heat until boiling point stirring constantly. Boil 1 more minute or until thick and clear, still stirring. Remove from heat and add 1 teaspoon almond extract and 2 tablespoons of butter.Pour over peaches in bowl, and chill.Once the peach layer has cooled, poor over the top of the cream pies and chill for several hours or overnight.
Mmm... typing this up and looking at these photos again makes me want another slice! I think I know what pie I will be making for my husband's birthday tomorrow.