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“A great pie. I love the praline topping”

Ingredients Nutrition

  • Pie
  • 2 (3 ounce) packages cream cheese, softened
  • 13 cup powdered sugar
  • 13 cup sour cream
  • 12 teaspoon vanilla
  • 3 medium fresh peaches, sliced (2 cups)
  • 1 (9 inch) pie shells, baked (I use the graham cracker crust)
  • Praline topping
  • 12 cup slivered almonds
  • 13 cup sugar
  • 2 tablespoons water


  1. Prepare Praline topping:
  2. Toast almonds in 350F oven until golden, about 5-7 minutes; set aside.
  3. Combine sugar and water in small saucepan.
  4. Cook until syrup turns a light nut brown, about 4 minutes.
  5. Add toasted nuts and pour at once onto a baking sheets.
  6. When cold, break up the brittle and coarsely crush in blender or food processor.
  7. Pie:
  8. Beat cream cheese, powdered sugar and sour cream until smooth. Stir in vanilla and 1/4 cup crushed praline topping.
  9. Put 1/2 the peach slices into pie shell.
  10. Spread cream cheese mixture over peaches.
  11. Top with remaining sliced peaches and sprinkle 2 tbsp of remaining praline topping over all.
  12. Serve at once with extra praline topping on the side.

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