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HONEY MAID No-Bake Lemon Peach Pie

Prep time

20 min

Total time

50 min

Servings

Makes 10 servings.

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Ingredients

1-1/4 cups Honey Maid Crumbs
1/4 cup butter or margarine, melted
1 pkg. (250 g) brick cream cheese, softened
cup icing sugar
1/4 cup milk
grated peel and juice from 1 medium lemon
3 cups thinly sliced peeled fresh peaches (3 to 4 medium peaches), divided
1 cup thawed Cool Whip Whipped Topping
1/4 cup apricot jam, heated
1/4 cup fresh raspberries

Preparation

Mix crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate to form crust.
Beat cream cheese and icing sugar in medium bowl with electric hand mixer on medium speed until well blended. Add milk, lemon peel and juice; mix well. Chop 1 cup of the peach slices. Add to cream cheese mixture with the whipped topping; stir gently until well blended. Pour into crust.
Top with remaining 2 cups peach slices. Brush apricot jam over peaches. Top with raspberries. Refrigerate at least 30 minutes before serving. Store leftover pie in refrigerator.

Recipe Tips

How to Prevent Peaches from Turning BrownBrush peach slices with lemon juice to prevent them from turning brown. Pat dry before adding to pie.

87987

Nutrition Information

Nutrition per serving

Calories

259
Total fat

15.6g
Saturated fat

9.2g
Sodium

244mg
Carbohydrate

27.4g
Dietary fibre

1.7g
Protein

4.2g
Calcium

4%DV