This peach pie recipe is quite unique and surprising. It not only has a little crunch, but some creamy ingredients too. And it is a no-bake recipe (except the crust).
This recipe may not strictly fall into the category of “healthy” because it does have powdered sugar. But if you or elderly folks are on a stricter sugar diet, you may be able to substitute with a sweetener. Because the other ingredients make it really special and worth a try! Of all the peach pie recipes I’ve made, this is my favorite.
8 oz light cream cheese
1/3 cup powdered sugar
1/3 cup light sour cream
1/2 teaspoon vanilla
1/4 cup English Toffee, crushed into pieces
Another 2 Tablespoons English Toffee
3 fresh peaches, peeled (unless using organic) and sliced
Pie crust – baked in advance
Bake the pie crust according to instructions. In a mixing bowl, beat together the cream cheese, powdered sugar, and sour cream. Stir in the vanilla and the toffee pieces. Put half of the peaches into the pie crust. Pour over the cream cheese (etc.) mixture. Then add in the rest of the peaches. Sprinkled the top with the rest of the toffee pieces. Chill.
If you prefer a baked pie, I’ve had it baked before too. In this case, do not bake the crust in advance. Complete the recipe, then preheat the oven and bake at 350F degrees for about 40 minutes or so, until the crust is done. But I think it’s better chilled.
I’ve also used this with a graham cracker crust – also delicious.
Lemon Cream Pie
This lemon cream pie is so easy with a nice lemony flavor. It’s chilled, so is also refreshing. All you need to bake is the pie crust.
Now that I’m more conscious of my health and what I eat (you could say I’m elderly), I try to substitute as many healthy ingredients as possible. I will write down here the original recipe, and then you can decide what you want to substitute (for instance, for the Kool Whip).
1 pie crust, baked (I get whole grain)
1 can Eagle Brand sweetened condensed milk
1 can lemonade (6 to 8 oz), defrosted
(I’ve also used a more natural lemon sherbert, softened)
1 Tablespoon lemon juice
6 oz Kool Whip (or healthy substitute whipped cream)
Mix the condensed milk, lemonade (or sherbert,) and lemon juice.
Fold in the Kool Whip (or substitute).
Pour into the pre-baked pie crust.
Refrigerate for about 2 hours (or place in the freezer for awhile).
Before you serve, you can add a bit of whipped cream to the top. I also sometimes add a piece of one of those candied lemon wedges (although it does have sugar, so not a “healthy” addition. But good.)