Cheesy Peach Pie – eggless dessert

Ingredients:

For The Crust
24 digestive biscuits
1/2 cup melted butter

For The Filling
2 cups freshly made paneer (cottage cheese)
1 cup drained and chopped canned peaches
3/4 cup powdered sugar
1/2 cup beaten whipped cream

For The Garnish
4 to 6 canned peach wedges

Method:

For the crust
1.Place the biscuits on a butter paper or a rolling board and crush to a coarse powder with the help of a rolling pin.
2.Transfer the crushed biscuit powder to a bowl, add the butter and mix well.
3.Spread and press the mixture at the base of a 175 mm. (7″) loose-bottomed cake tin.
4.Refrigerate for 30 minutes.

For the filling
1.Combine the paneer, ½ cup of peaches and sugar and blend in a mixer to a smooth paste.
2.Transfer the mixture into a deep bowl, add the remaining peaches and mix well.
3.Add the beaten whipped cream and fold gently. Keep aside.

How to proceed
1.Pour the filling over the prepared biscuit base and spread it evenly using a palate knife.
2.Refrigerate for 3 to 4 hours or till the pie sets.
3.Demould the pie and cut into 6 equal wedges.
4.Serve chilled garnished with peach wedges.

Handy tip:
1.Once the filling is made, use it immediately as per the recipe.

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