Peaches and Cream Pie
Fluffy, peach-infused Bavarian cream filling cradled in prebaked pie shells, crowned with fresh sliced peaches glitched in thickened RC Mango Coulis.
Yield / Servings
4 Pies (9-Inch)
Category
Desserts / Pies & Tarts
Ingredients
8 Components
RC Unflavored Bavarian Mix
1 pkg. (16 oz.)
RC Whipped Topping
1 pkg. (16 oz.)
Water Chilled to less than 38°F
1¾ quarts
RC Peach Extract
4 tsp.
RC Mango Coulis
Prepared
1 quart
RC Instant Food Thickener
4 Tbsp.
Fresh Peaches Washed & sliced
8 lbs.
Pie Shells (9-Inch) Docked & baked
4 each
Preparation Steps
1
Bake Pie Shells
Dock 9-inch pie shells with a fork. Bake in a 350°F oven until golden brown, then remove and cool completely.
2
Whip Cream Filling
In a pre-chilled mixer bowl, blend dry RC Unflavored Bavarian Mix and RC Whipped Topping. Pour in 1¾ quarts cold water (less than 38°F) and blend on low for 2 minutes. Scrape bowl and whip on high speed for 5-7 minutes until light and fluffy. Fold in RC Peach Extract.
3
Prepare Mango Coulis Glaze
Whisk RC Instant Food Thickener into prepared RC Mango Coulis Mix until thickened, then refrigerate until thoroughly chilled.
4
Coat Peaches & Assemble
Wash, slice, and dry fresh peaches, then fold into the chilled, thickened mango coulis glaze. Fill cooled pie shells evenly with whipped Bavarian cream filling, then top with glaze-coated peach slices. Refrigerate pies until ready to slice and serve.
Chef's Tip
Pre-chilling your mixing bowl and whip attachment before beating the RC Unflavored Bavarian Mix and RC Whipped Topping ensures maximum overrun, resulting in an exceptionally light, stable, and airy cream pie center.