Mini Peaches 'n' Cream Pies

2 packages (3 ounces each) cream cheese
1 large egg
1 Tablespoon plus 1 teaspoon sugar, divided
1 package (4 ounces) mini graham cracker crusts (6 crusts)
1 can (15 ounces) sliced peaches in heavy syrup

Preheat oven to 300°F. Beat cream cheese, egg and 1 Tablespoon sugar in a large bowl with an electric mixer on medium-high speed until smooth, 2-3 minutes. Divide cream cheese misture among graham-cracker crusts. Place pies on a baking sheet.

Bake pies until filling is almost set but slightly jiggly in center, 12-14 minutes. Remove pies from oven; place on wire racks to cool slightly.

Drain sliced peaches, reserving 1 Tablespoon liquid. Top each pie with 2 or 3 peach slices. Combine reserved peach liquid and remaining sugar in a small bowl; whisk until blended. Drizzle mixture over each pie. Serve pies warm.

Makes 6 mini pies


Helpful Tips

Canned peaches come packed in varying types of syrups. It is best to use a heavy syrup in this recipe to achieve the most flavor.

Mix 'n' Match

Substitute your favorite canned fruit for the peaches in this recipe. Try pear slices, mandarine orange segments or even crushed pineapple.