Last Thursday, I made this pie. Filled with fun healthy ingredients like pureed peaches, Greek yogurt, fresh basil, and… whipped cream.
And then, after letting it set, rather than slicing into it to take a pretty picture and take a few bites, I packaged it up and brought it someplace.
I brought it to the state fair. To enter in the Pillsbury pie contest.
I go to sleep at 10pm on Friday nights. I prefer wine spritzers over beer. And now I enter pies at the state fair. Apparently I went from 25 years old to 80 this year. Help!
Wait… don’t help. I’m pretty content with my grandma-like life. See you at bingo tonight?
I wish I could show you how this pie looks like when sliced into, because I bet it’s pretty. A flaky golden brown crust filled with a pale yellow, peachy creamy filling. Fragrant bits of basil in every bite! And the whipped cream, well, we all know what that’s like.
Peach Basil Cream Pie
You probably wouldn’t think to make a cream pie with sweet peaches and spicy basil, but the distinct flavors of each make for an irresistible pie.
Prep Time: 4 hours, 15 minutes
Cook Time: 15 minutes
- 1 refrigerated pie crust (or your own recipe)
- 1/4 cup loosely packed fresh basil leaves
- 1 medium peach, peeled and quartered
- 1/2 cup granulated sugar
- 1 cup nonfat plain Greek yogurt
- 2 cups heavy whipping cream
Heat the oven to 450°F. Bake pie crust as directed on package in an ungreased 9-inch pie plate. Cool completely on cooling rack, about 15 minutes.
Meanwhile, finely chop the basil with a sharp knife; set aside.
In a blender or food processor, combine the peach quarters and ¼ cup sugar. Blend for about 1 minute or until very smooth. Add the yogurt; blend for about 30 seconds or until mixed well. Pour mixture into a small mixing bowl and stir in chopped basil. Set aside.
In a large mixing bowl, beat the heavy whipping cream and remaining sugar on high speed with an electric mixer for about 1 minute or until soft peaks form.
Fold half of the whipped cream into the yogurt mixture. Spread into cooled pie crust. Spread the remaining whipped cream over the yogurt mixture. Freeze at least 4 hours before serving.