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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

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