Summer Fruit Cream Pie Food

SUMMER FRUIT CREAM PIE

Steps:

• Whisk sugar, cornstarch, and salt in a medium saucepan; whisk in milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
• Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
• Immediately remove from heat, and stir in cinnamon. Add butter, 1 tablespoon at a time, whisking until butter melts before adding another piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes. Gently fold in berries until evenly distributed.
• Pour custard into graham cracker crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
• Spoon peaches with syrup onto center of pie, and serve immediately.

EASY SUMMER PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Roll pastry into an 11 inch circle. Lay flat on a baking sheet or pizza pan. Prick several times with a fork. Bake in preheated oven for 12 to 15 minutes, until light brown. Remove and allow to cool completely.
• In a small mixing bowl, beat together cream cheese and sugar until mixture is creamy and smooth. Spread evenly onto cooled pastry. Arrange fruit in a decorative pattern over cream cheese layer. Chill until ready to serve.

SUMMER FRUIT CREAM PIE

Steps:

• GRAHAM CRACKER CRUST:.
• Preheat oven to 350F Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
• Firmly press mixture in bottom and up sides pf 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12-14 minutes. Let cool completely on wire rack.
• FILLING:.
• Whisk sugar, cornstarch and salt in a medium saucepan; whisk in milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total, about 2 minutes after it comes to a boil.
• Whisk yolks in a medium bowl until combined. Pour in mik mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.
• Immediately remove from heat, and stir in cinnamon. Add butter, 1 tablespoons at a time, whisking until butter melts before adding another piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 20 minutes. Gently fold in berries, until even distributed,.
• Pour custard into graham cracker crust. Press plastic wrap directly on surface of custard. Refrigerate unril custard filling is chilled and firm, at least 4 hours or overnight.
• PEACHES IN SYRUP:.
• Prepare an ice-water bath. Bring a pot of water to a boil. Cook peaches, 3 at a time, for 1 minute. Transfer to an ice-water bath. Peel, halve and pit peaches. Cut each half into six wedges.
• Bring peaches, sugar, lemon juice and a pinch of salt to a simmer in medium saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves, about 2 minutes. Transfer to a bowl. Let cool completely, cover and refrigerate overnight.
• Prepare an ice-water bath. Transfer peach mixture to a medium saucepan, and bring to a boil. Skim foam from surface. Cook, stirring occasionally, until peaches are tender, 8-10 minutes. Return peach mixture to the bowl, and let cool in ice-water bath. What is not used can be refrigerated for up to 2 weeks.
• Spoon 1 cup peach mixture into center of pie and serve immediately.