Peaches and Creamed Corn Pie Servings: 8 (about 3.5oz each) Prep Time: 30 minutes Total Time: 4 hours 30 minutes

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1 1/4 cups graham cracker crumbs
1/2 tablespoon sugar
4 tablespoons butter, melted

1 (14.75oz) can Butter Kernel® Cream Style Corn
1 cup diced peeled peaches
1 cup sugar
4 1/2 tablespoons cornstarch
1/2 teaspoon salt
1/4 cup orange juice
1/4 cup peach schnapps or liqueur
3 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/4 teaspoon butter


Heat oven to 375°F. In medium bowl, combine cracker crumbs and 1/2 tablespoon sugar. Stir in 4 tablespoons butter. Press in 8-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool completely.

In blender container, combine creamed corn and peaches. Blend on High until smooth. In large saucepan, combine sugar, cornstarch and salt. Stir in pureed corn mixture, orange juice, peach schnapps and egg yolks with wire whisk. Cook over medium-high heat, whisking constantly, until thickened and bubbly. Cook and whisk an additional 2 minutes. Remove from heat. Strain filling through wire mesh strainer. Discard any solids. Stir vanilla and lemon extracts and butter into filling. Pour into crust. Cover and refrigerate at least 4 hours or until filling is set. Garnish individual servings with whipped cream and peach slices.

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