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SERVES:
6-8

INGREDIENTS:

1 9-inch graham cracker pie crust
12-ounces cream cheese, room temperature
1/4 cup lightly packed light brown sugar
1 tsp vanilla
(see hints below for a slightly creamier filling)

5-6 large ripe peaches
1/3 cup peach jam
2-3 Tbs peach juice from peeled, sliced peaches

PROCEDURE:

Make sure that the 12-ounces of cream cheese you're using is room temperature before you start.

Add the cream cheese to an electric mixer, add 1/4 cup lightly packed light brown sugar and 1 tsp of vanilla and cream that until it is nice and smooth.

Put the pie shell on top of a plate, so that it is easier to move around as you go, and then add the cream cheese mixture to that and smooth it out. Press a sheet of plastic wrap down on top and place the whole thing into the fridge to begin setting up.

Use a paring knife to peel the peaches one at a time and then cut it into wedges from top to bottom, letting the wedges drop into a colander inside of a bowl as you go.

Be super careful handling the peaches, they're pretty slippery and you don't want to cut yourself, and then add about 1/3 cup of the peach jam to a small bowl and add 2-3 Tbs of reserved peach juice to that and combine to thin out the jam a little bit.

All that's left is to top the pie with the sliced peaches, brush that with the peach jam, put another sheet of plastic wrap on top and pop it back into the fridge to set for a couple of hours.

HINTS:

It's a good idea to make this pie the same day you are planning on serving it although it will hold up overnight in the fridge covered with plastic wrap.

For a slightly creamier filling, add 3-4 Tbs half and half to the cream cheese as you are blending it with the brown sugar and vanilla.