Cream Cheese Peach Pie

from Jamey Jeppson
Crust:
½ cup butter (barely softened)
1 cup flour
½ cup chopped pecans
Cut butter into flour until little balls form, then add nuts. (Using fingers is easiest.) Grease 10 inch pie pan. Cover bottom and up sides as far as can with crust. Bake at 350 for 20-25 minutes until barely golden. Cool completely.
Filling:
8 oz. Cream cheese (softened)
1 cup powdered sugar
Mix with electric mixer until well blended. Then add 8 oz. Container of cool whip. Pour into crust. Chill before serving. Top with 5 peaches peeled and thinly sliced. Sprinkle peaches with sugar once on pie.
You can substitute strawberries for peaches.