PEACHES AND CREAM PIE


1 9-inch baked pie shell 
5 c. peeled sliced fresh peaches (use fruit color protector to prevent discoloration), divided
1 c. sugar
3 Tbsp. cornstarch
1/2 c. water
3 oz. pkg. cream cheese, softened
8 oz. container whipped topping


Prepare and bake pie shell according to manufacturer's directions. Cool. In a medium bowl, mash enough peaches to measure 1 cup. (You can use a food processor, hand masher, spoon, or anything that works!). Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, a sprinkling of fruit color protector, and the mashed peaches. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.

Beat cream cheese until smooth. Spread in pie shell. Fill shell with remaining peaches. Pour cooked peach mixture over top. Refrigerate about 3 hours or until set. Top with whipped topping. Keep leftovers in the refrigerator.