Dreamy Peach Pie
“Peaches and cream” are a winning combination in this cool summertime pie.
- 8 lowfat honey graham crackers (5" x 2 1/2")
- 3 tablespoons sugar
- 1/4 cup 70% vegetable oil spread, melted
- 6 medium peaches, peeled and sliced
- 1 cup cold skim milk
- 1 package (3.4 oz) vanilla instant pudding and pie filling
- 1 container (8 oz) frozen fat-free whipped topping, thawed
- 1/2 teaspoon ground cinnamon
Preheat oven to 350°F. Finely crush graham crackers in sealed plastic bag with Baker's Roller® to yield 1 1/4 cup crumbs. Combine crumbs and sugar in Small Batter Bowl. Stir in margarine; mix well. Press onto bottom and up sides of (9-in.) Pie Plate to form a crust. Bake 10 minutes. Cool completely.
In Batter Bowl, whisk pudding into milk using Stainless Whisk. Stir until mixture begins to thicken; fold in whipped topping. Spread about one-third of pudding mixture onto bottom of crust. Top with half of peach slices and sprinkle with half of cinnamon; repeat. Top with remaining pudding mixture. Chill at least 4 hours. To serve, slice into wedges using Slice 'N Serve®.
- 8 servings
Nutrients per serving:
Approximately 176 calories and 5 grams of fat per serving
After peeling the peaches with the Vegetable Peeler, cut them in half vertically to remove pits. Then place each peach half in the Egg Slicer Plus® with round side down, and slice. Perfect slices every time!