Mascarpeacheesy Pie

CRUST
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Note: this recipe is enough for 2 nine-inch pie shells.

Beat butter in a mixer until light and fluffy. Add the condensed milk and mix until incorporated. Add egg yolks one at a time, mixing to incorporate after each addition.

In a medium bowl whisk together the flour and baking powder. Add flour in thirds into the creamed butter and beat just until combined.

Remove dough from the mixer divide in half, roll, and cover pie tin(s).

Blind bake pie shell in a preheated 350 degree F oven for 15 minutes.

FILLING
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Note: this is enough to fill one pie shell. Use the other shell for something else! Or another one of these! But if you make a second, you’ll need to double your filling ingredients above.

In a medium bowl combine all ingredients except the sliced peaches. Mix with a hand mixer for 2- 3 minutes or until combined.

Preheat oven to 400 degrees F

ASSEMBLY
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Ladle half of the filling into the blind-baked pie crust. Place one layer of sliced peaches over the filling. Cover with the remainder of the filling.

Top pie with the remaining sliced peaches.

Bake in preheated oven for 20 – 25 minutes or until center is set.