Try these one bite no bake peaches and cream pies for all of your summer entertaining needs!
It’s by no means sweltering in the great PNW, but I still am actively trying to avoid my oven. Somedays sure, you can’t help it – but this is one of those recipes that helps you avoid the oven and still have PIE! I see that as the most glorious win, Ever!
Does anyone else see the word mini on baked good and think that today is the day they will finally be able to exercise some self control? Oh good, you too? And then after the first bite you end up making a lap around your house, from one room to another and back into the kitchen again convinced that it burned off 75 calories, so you can go in an have another one bite confection because, well duh – you earned it?
No, that never happens to me either…. Lies. I’m the queen off One-Bite Dysmorphia. But with these one bite no bake peach and cream pies I got over that pretty quick. And then had another. There are no heros here.
These one-bite no back pies are great for your summer entertaining. And they come together so quickly! You will love the pre-made phyllo cups that in this recipe, because all you have to do is take them out of the package!! You can often find these in your grocer’s freezer case with the puff pastry and regular phyllo sheets. they’re pre-baked and ready straight out of the package.
The rest of this comes together in about 25 minutes, so all you have to do is let them chill a little before serving and viola!
You’ll only look like you slaved away all day making perfectly round phyllo cups and mini pies. Take that Sandra Lee!
One Bite No Bake Peaches and Cream Pies
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Total Time: 35 Minutes + Chilling Time
3 Peaches, Peeled, pitted and diced
1/2 cup Sugar, divided
1 ½ tsp Vanilla
2 ½ Tbsp Cornstarch
24 Mini Prepared Phyllo Cups
½ cup Whipping Cream
In a food processor, pulse diced peaches until smooth. Using a fine mesh strainer and a rubber spatula, push the peach puree through the strainer and into a small saucepan. Place small saucepan on the stove and bring to a light simmer. Whisk in vanilla, cornstarch and ⅓ cup of sugar. Stir mixture until it begins to thicken, about 3-5 minutes of simmering/boiling. Remove from heat and allow to cool completely. Or place in fridge to quicken the process.
Spoon cooled peach puree mixture into the prepared phyllo cups.
In a mixer using the whisk attachment beat whipping cream until it starts to set. In the last thirty seconds of whipping, pour remaining sugar into the whipped cream. Pipe or spoon the whipped cream over the peach pies. Serve immediately.
*note* These do not hold well over night, so they are best to serve within a couple of hours of preparation.