Fresh Peach Pie

This recipe come from my Aunt Christine Johnson. I loved it so much that every fall I make this pie after getting fresh peaches to bottle. I always save enough out to make it.

1 package Vanilla wafers
1 cup sugar
1 teaspoon vanilla
10 fresh peaches
1/2 cup sugar
8 oz. cream cheese
2 tablespoons milk
1/4 cup butter melted
1 pint whipping cream
1 teaspoon vanilla

1. Place half the crumbs in a 9x13 baking pan.
2. Whip the cream cheese, 1 cup sugar, milk, 1 teaspoon vanilla, and butter until smooth.
3. Spoon over crumbs 
4. Put sliced peaches on top.
5. Mix whipping cream, 1/2 cup sugar, and 1/2 teaspoon vanilla.
6. Layer over peaches, sprinkle remaining crumbs on top, chill for 8 hours or over night. 

Now there is three ways you can make this. You can do exactly as written which is still good, you can put into two 9 inch pie pans, or you can buy two gram cracker crumb pie crusts in place of the wafers. I've done it either of these ways. The last option is the easiest. It also comes in handy when you plan to give it to a family and don't want to worry about getting the pan back. It also depends on how much of a hurry you are in. Either way you choose, the pie will turn out supper yummy. Enjoy.