Fuzzy Navel Peach Cream Pie Recipes

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PEACHY CREAM PIE



Peachy Cream Pie image

Turn a store-bought graham cracker crust, frozen peaches and whipped topping into this pretty pie. Fruit-flavored gelatin provides a refreshing topping for the delightful cream cheese filling. -Gina Glassford, Provo, Utah

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 10

3/4 cup sugar
5 teaspoons cornstarch
1-1/2 cups cold water
1 package (3 ounces) peach, apricot or orange gelatin
1-1/2 cups frozen unsweetened peach slices, thawed
3 ounces cream cheese, softened
3 tablespoons confectioners' sugar
1 tablespoon 2% milk
1-1/2 cups whipped topping
1 graham cracker crust (10 inches)

Steps:

  • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; whisk in gelatin until dissolved. Add peaches. Refrigerate until slightly thickened, about 20 minutes. , In a large bowl, beat cream cheese, confectioners' sugar and milk until smooth. Fold in whipped topping. Spoon into crust. Spoon gelatin mixture over cream cheese layer. Refrigerate until set, about 3 hours.

Nutrition Facts : Calories 376 calories, Fat 14g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 239mg sodium, Carbohydrate 60g carbohydrate (50g sugars, Fiber 1g fiber), Protein 3g protein.

SUNNY PEACHES & CREAM PIE



Sunny Peaches & Cream Pie image

This pie is as delicious as it is beautiful. It's not just a summer dessert, either. I also make it for the holidays, using strawberries and strawberry gelatin. -Lorraine Wright, Grand Forks, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons margarine, melted
FILLING:
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup frozen whipped topping, thawed
TOPPING:
1 package (3 ounces) peach gelatin
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/4 cups water
2 cups sliced peeled fresh peaches or canned sliced peaches

Steps:

  • In a small bowl, mix cracker crumbs and sugar; stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool completely on a wire rack., For filling, in a small bowl, mix cream cheese and confectioners' sugar until blended. Fold in whipped topping. Carefully spread over crust; refrigerate until set. , For topping, in a small saucepan, combine gelatin and pudding mix; stir in water. Bring just to a boil over medium-low heat, stirring constantly; remove from the heat. Cool 5 minutes., Arrange peach slices over filling. Spoon gelatin mixture over peaches. Refrigerate for 4 hours or until chilled.

Nutrition Facts :

FUZZY NAVEL COCKTAIL



Fuzzy Navel Cocktail image

The only fuzzy about this cocktail of peach schnapps and orange juice will be your vision. Drink with caution!

Provided by Allrecipes

Categories     Drinks Recipes     Cocktail Recipes

Time 5m

Yield 1

Number Of Ingredients 4

3 fluid ounces peach schnapps
3 fluid ounces orange juice
½ cup ice
1 orange slice, for garnish

Steps:

  • Combine schnapps and orange juice in a highball glass. Add ice, stir to combine. Garnish with an orange slice.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 51.1 g, Fat 0.5 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 10.5 mg, Sugar 45.4 g

FUZZY NAVEL SAUCE



Fuzzy Navel Sauce image

Warm, citrusy peach sauce. Great over pound cake or ice cream.

Provided by Mona L

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 24

Number Of Ingredients 7

5 peaches, peeled and pitted
¼ cup white sugar
¼ cup brown sugar
3 tablespoons frozen orange juice concentrate, thawed
2 cups peeled, sliced fresh peaches
3 tablespoons triple sec
3 tablespoons peach schnapps

Steps:

  • Place the 5 peeled and pitted peaches into an electric blender with white sugar and brown sugar; process until smooth.
  • Pour puree into a medium saucepan. Stir in orange juice concentrate. Heat over medium heat just to boiling, stirring constantly. Remove from heat. Stir in sliced peaches, triple sec, and peach schnapps. Serve warm.

Nutrition Facts : Calories 41.6 calories, Carbohydrate 8.7 g, Protein 0.1 g, Sodium 2.2 mg, Sugar 8.5 g

PEACH CREAM CRUMBLE PIE



Peach Cream Crumble Pie image

A peach pie with a creamy custard flavor topped with a crunchy crumble topping.(Say that really fast 5 times!) A family tradition for generations. It will have people ask for their own pie... it's that good! Please read all directions first. Use your own crust recipe or Pillsbury ready made. Always a favorite anytime. Enjoy from our home to yours.

Provided by ruby_red83

Categories     Pie

Time 1h40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter
4 cups fresh sliced peaches or 4 cups unsweetened frozen peaches, thawed
1 cup sugar, divided
4 tablespoons all-purpose flour
1 1/2 tablespoons cornstarch
1 egg
1/2 teaspoon vanilla extract
1 cup sour cream
1/3 cup sugar
1/3 cup all-purpose flour
1/2 cup oatmeal (any kind)
1 -2 teaspoon cinnamon
1/4 cup butter

Steps:

  • CRUST: Cut together ingredients, roll it out, and place in 9 inch deep dish pie pan. If you use the ready made or your own, put in pie pan and crimp edges.
  • FILLING: Place peaches in a bowl and sprinkle with 1/4 cup sugar, mix and let set. Combine flour, cornstarch, egg, vanilla, salt, and remaining sugar. Mix well and then add the sour cream. Stir in with the peaches mixing well but not smashing peaches. Pour into pie crust Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees bake for another 20 minutes. Wait you bake it more after you sprinkle on the topping.
  • TOPPING: Combine sugar, flour, and cinnamon in a small bowl. If your butter is SLIGHTLY melted from the microwave that is okay. Just mix it in and after it is all mixed add the oatmeal.Put in fridge while the pie is baking. Then by the time it is ready to sprinkle on the top, it will be just right. (No cutting into the flour and oatmeal that way.) Now bake at 400 degrees for 15 minutes longer (the center will finish as it cools) and cool on a rack. I serve it cold from the fridge with a french vanilla ice cream or nothing. You don't need whip cream.

Nutrition Facts : Calories 530, Fat 24.8, SaturatedFat 15, Cholesterol 84.8, Sodium 293, Carbohydrate 72.5, Fiber 2.8, Sugar 40.7, Protein 6.8

FUZZY NAVEL "PEACH CREAM" PIE



Fuzzy Navel

This pie is awesome, Light and creamy with a Jell-O, fruit liqueur filling that is so refreshing and full of flavor, and you will love the crunchy crust. Great to bring to a pot luck, barbeque or any occasion!

Provided by AZ Food Critic

Categories     Dessert

Time 48m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 14

3/4 cup all-purpose flour
6 tablespoons butter (softened)
1 cup pecans, finely chopped (almost powder)
3/4 cup fuzzy navel powdered drink mix or 3/4 cup peach liqueur
1 (3 ounce) box peach Jell-O
1 (3 ounce) box orange Jell-O
4 tablespoons all-purpose flour
1/2 cup sugar
1 tablespoon lemon juice
1/2 cup light rum
1 (29 ounce) can sliced peaches, drained and diced
1 (8 ounce) package cream cheese (softened)
1 cup powdered sugar
1 cup whipped topping

Steps:

  • In a small size mixing bowl, mix flour, butter and pecans until smooth.
  • Spread in a 9 - 10 inch pie pan, bringing dough up the sides;.
  • And bake at 350 degree F. in a preheated oven for 30-35 minutes,.
  • Or until golden brown. Let cool completely before filling.
  • In a medium size sauce pan, mix the next 6 ingredients with a whisk, (not the rum and peaches).
  • Bring to a boil until thickened. Now add 1/2 cup rum, whisk into Jell-O mixture until well incorporated. Set aside.
  • In a medium size mixing bowl, add drained sliced peaches (diced into small chunks). Then pour Jell-O mixture over peaches and gently fold in until peaches are completely coated.
  • Place bowl of coated peaches in the refrigerator for 1 hour or until mixture is cool.
  • In a medium size mixing bowl, blend together cream cheese and powdered sugar until creamy. Fold in whipped cream slowly.
  • Spread cream cheese mixture on the bottom and up the sides of the cooled pie crust, making a well in the middle for the Jell-O.
  • Add Jell-O/peach mixture to the center of the cream cheese mixture, (inside the well) and spread until smooth and even.
  • Cover and let set for 2-3 hours. Top with whipped cream, optional.
  • Serve cold. Makes 8 slices.
  • Cook's Notes: This recipe can be made "Kid Friendly" by omitting the rum and adding another 1/2 cup (nonalcoholic) Fuzzy Navel mix instead, while boiling the Jell-O mixture. (If you can't find "Fuzzy Navel" mix, you can use any peach flavored Daiquiri, Margarita mixes or peach liqueur to add more flavor for the adults ).

Nutrition Facts : Calories 603.6, Fat 30.2, SaturatedFat 12.9, Cholesterol 59.8, Sodium 276.9, Carbohydrate 72.4, Fiber 3.3, Sugar 56.2, Protein 7.5

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