Ingredients
Crust:
1 3/4 cup finely crushed honey graham crackers
1/4 cup sugar
6 tablespoons butter, melted
Cream Cheese Filling:
1 (8 ounce) cream cheese
2 tablespoons sugar
1/3 cup amaretto coffee creamer
2 eggs
1/4 teaspoon almond extract
Peach Custard Filling:
1/2 cup sugar
1/4 cup cornstarch
3/4 cup milk
4 egg yolks
1/8 teaspoon salt
2 cans Comstock Peach Pie Filling, divided
1 tablespoon butter
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Toppings:
Sweetened whipped cream
Toasted sliced almonds
Crushed almond biscotti
Directions
Crust:
Preheat oven to 375 F. Lightly spray a 9-inch pie plate with cooking spray. In a large bowl, combine ground cookie crumbs, sugar, and butter until well combined. Press mixture onto bottom and up the sides of pie plate. Bake 8-10 minutes. Let cool.
Cream Cheese Filling:
In a medium bowl, beat together cream cheese and sugar until light and fluffy. Slowly add coffee creamer. Add egg and almond extract; beat until just combined. Pour filling onto bottom of cooled pie crust. Bake 15-17 minutes at 350 F or until cream cheese is set. (Shield pie edge with foil to prevent over browning, if needed.) Let cool.
Peach Custard Filling:
In a medium saucepan, over medium heat, combine sugar, cornstarch, and milk. Cook 2-3 minutes, whisking frequently. Add egg yolks, one at a time; whisking constantly. Add salt and 1 1/2 cans of Comstock Peach Pie Filling. (Reserve remaining pie filling for topping.) Continue to cook, whisking, until mixture comes to a boil. Let boil 1-2 minutes, whisking constantly. Remove from heat. Add butter, vanilla extract, and cinnamon.
Spoon peach custard over cream cheese layer. Press a sheet of plastic wrap directly on the surface. Refrigerate 4-5 hours, or until completely set.
Toppings:
Mound the reserved peaches in the center of the pie. Pipe whipped cream around the edges. Top with almonds and biscotti.