Peach Yogurt Pie Recipe
Ingredients
| Graham cracker crumbs | 1 1/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 6 Tablespoon, melted | |
| 1 3-ounce package peach-flavored gelatin | ||
| Water | 1/4 Cup (16 tbs) | |
| 2 slightly beaten egg yolks | ||
| 2 3-ounce packages cream cheese, cubed and softened | ||
| 1 8-ounce carton peach yogurt | ||
| Egg whites | 2 | |
| Sugar | 2 Tablespoon | |
| Peach | 1 Medium, peeled | |
| Lemon juice | ||
Directions
For graham cracker crust, in a mixing bowl stir together graham cracker crumbs and the 1/4 cup sugar.
Stir the melted butter or margarine into the crumb mixture; toss thoroughly to com-bine.
Turn the crumb-butter mixture into a 9-inch pie plate.
Spread the crumb mix-ture evenly in the pie plate.
Press onto the bottom and sides to form a firm, even crust.
Bake in a 375° oven for 6 to 9 minutes or till edges are browns Cool thoroughly on a wire rack before filling.
To make filling, place the peach gelatin in a saucepan.
Stir in the water and beaten egg yolks.
Cook and stir about 6 minutes or till the gelatin is dissolved and the mixture is slightly thickened.
Remove from heat.
Beat in softened cream cheese and peach yogurt till smooth.
Slightly chill the mixture, stirring occasionally Using clean beaters, beat egg whites till soft peaks form.
Gradually add the 2 tablespoons sugar, beating till stiff peaks form.
When gelatin mixture is partially set to the consistency of unbeaten egg whites, fold egg whites into mixture.
Brush the peach slices with a little lemon juice to prevent discoloration.
If desired, reserve a few of the slices for a garnish; chop the remaining peaches and fold into the gelatin mixture.
Chill till the mixture mounds when spooned.
Turn the chilled gelatin mixture into the cooled graham cracker crumb crust.
Chill several hours or overnight till set.
If desired, garnish the pie with whipped cream and the reserved peach slices or fresh mint sprigs.
Cover and chill till serving time.
Stir the melted butter or margarine into the crumb mixture; toss thoroughly to com-bine.
Turn the crumb-butter mixture into a 9-inch pie plate.
Spread the crumb mix-ture evenly in the pie plate.
Press onto the bottom and sides to form a firm, even crust.
Bake in a 375° oven for 6 to 9 minutes or till edges are browns Cool thoroughly on a wire rack before filling.
To make filling, place the peach gelatin in a saucepan.
Stir in the water and beaten egg yolks.
Cook and stir about 6 minutes or till the gelatin is dissolved and the mixture is slightly thickened.
Remove from heat.
Beat in softened cream cheese and peach yogurt till smooth.
Slightly chill the mixture, stirring occasionally Using clean beaters, beat egg whites till soft peaks form.
Gradually add the 2 tablespoons sugar, beating till stiff peaks form.
When gelatin mixture is partially set to the consistency of unbeaten egg whites, fold egg whites into mixture.
Brush the peach slices with a little lemon juice to prevent discoloration.
If desired, reserve a few of the slices for a garnish; chop the remaining peaches and fold into the gelatin mixture.
Chill till the mixture mounds when spooned.
Turn the chilled gelatin mixture into the cooled graham cracker crumb crust.
Chill several hours or overnight till set.
If desired, garnish the pie with whipped cream and the reserved peach slices or fresh mint sprigs.
Cover and chill till serving time.
Chef
