This is a family recipe passed down from my Grandma Horton. The recipe became a favorite especially during her retirement in Florida. She never wanted to use the oven to bake anything!
5 large peaches
5 tablespoons cornstarch
2/3 cup white sugar
1/4 cup French vanilla creamer
1 cup light cream
1 prepared 9" graham cracker crust
Skin, quarter and slice peaches into chunky bites. Combine 1/3 cup of sugar with1 cup of light cream. Add 1/2 of peaches and cook over medium heat, stirring, for 5 minutes until softened. Remove from heat. Mix remaining 1/3 cup of sugar with cornstarch and blend in creamer. Slowly blend into peach mixture. Return to heat. Bring to a boil and boil just until bubbly. Spread remaining peaches in crust. Pour hot mix over top. Chill in refrigerator for at least 4 hours. Serve with whipped cream and fresh peach slices.
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