Peach Butter Cream Pie

In the summertime, a cool dessert always appeals to me. This pie does not require baking and is served cool, so it is a perfect summer treat. Similar to a cheesecake, this pie does not actually use cream cheese. The butter cream layer is a bit like a layer of frosting in the pie.

When I made this recipe, I used nectarines instead of peaches, but it worked out well. MDS liked the pie and suggested making it with blueberries, which I might try soon. Graham cracker crusts are easy to make. And when you make your own crust, you could add some ground nuts to the ground graham crackers for a nuanced flavor. Give this pie a try for a cool summer dessert.

Peach Butter Cream Pie 

• Graham cracker crust
• 1/2 cup butter
• 2 cups confectioners sugar
• 2 eggs, separated
• 1/2 tsp. almond extract
• 3 large peaches, peeled and thinly sliced
• 1 cup whipping cream, whipped

Cream butter until light; gradually add sugar and beat until light and fluffy. Beat in egg yolks and extract. Beat egg whites until stiff; fold into butter mix. Spread in the pie shell. Top with peaches. Cover with cream. Chill for several hours. Enjoy!