Peachy Keen Cream Pie


1 cu finely crushed graham crackers 
1 cu finely crushed ginger snaps 
¼ cu sugar 
6 tbsp butter, melted 

6 ripe New Jersey peaches (about 3 cups) sliced, pitted and peeled 
6 oz cream cheese,softened 
1 (14-oz)can sweetened condensed milk 
2 lg eggs 
¼ cu half-and-half 

Optional Peach Glaze 
1 cu peach nectar 
3 tbsp corn starch 
3 tbsp sugar


CRUST Mix together the crust ingredients; press into a spring form pan,making sure to have at least 1" of crust up the sides. Set aside. FILLING -Reserve 1 cu sliced peaches for topping -Put the remaining peeled and pitted peaches in a food processor or blender and processuntilsmooth. Pour into a saucepan and simmer on -medium-high heat for 15-20 minutes or until puree has thickened (down to about 1 1/2 cu). Allow to cool. -In a mixing bowl, whip cream cheese until fluffy, then gradually add the sweetened condensed milk, mixing until smooth. Mix in the peach puree, -eggs and half-and-half. -Bake cookie crust for 5 minutes. Take it out of the oven and pour in the cream cheese mixture. Return to the oven and bake for 30-35 minutes more.(Center may still jiggle a little, but it will solidify as it cools.) -Cool on the counter to room temperature, remove the sides of the pan, then chill completely. -Once the pie is cold, top with the remaining peach slices and peach glaze (if using). -For peach glaze: Whisk together the peach nectar, cornstarch, and sugar. Cook over medium-high heat, whisking continuously, until glaze is thick. Cool completely(30minutes) Note: Adapted from Eagle Brand Peachy Cream Pie recipe