Fresh Peaches and Cream Pie

Peach Topping:

1/2 C water

3 T cornstarch

2 medium peaches, peeled and smashed up

3/4 C sugar

1/2 t lemon extract

1 T butter

5 large peaches, peeled and sliced

Crust:

3 c. graham cracker crumbs

7 T. melted butter

1/3 c. sugar

1/8 t. cinnamon

dash of salt

Filling:

8 oz. cream cheese, softened

8 oz. cool whip

1 c. powdered sugar

1 t. vanilla

1 1/2 T. lemon juice

For the topping- Mix the cornstarch and the cold water and stir until combined and dissolved. In a small sauce pan, combine smashed peaches, sugar, butter and lemon extract. Heat over medium heat until it comes to a boil. Once it's boiling, add the cornstarch mixture. Stir and cook for 2 minutes or until thick. Once thick, remove from heat and set aside.

For the crust- Combine crumbs, cinnamon and sugar. Add melted butter, mix until well incorporated. Divide mixture in half and press into 2 shallow pie plates. Bake crust at 350 for 10 minutes.

For the filling- Beat cream cheese until smooth. Add sugar, vanilla and lemon juice. Beat until nice and smooth. Fold in whipped topping and stir until well combined. Divide filling between two pie crusts. 

Mix sliced peaches with the cooled topping mixture and divide between the two pie plates. Chill for at least an hour.