Peaches and Cream Pie is a delightful summer treat that brings together juicy, sweet peaches with a smooth, creamy filling nestled inside a flaky pie crust. The fresh fruit’s natural sweetness pairs perfectly with the rich, velvety cream, creating a dessert that’s both light and satisfying. It’s the kind of pie that feels like a gentle hug in pie form, perfect for warm days and relaxed gatherings.
I love making this pie when peaches are in season because their natural flavor shines through without needing too much fuss. One of my favorite tricks is to add just a touch of vanilla to the cream filling—it gives the pie a lovely warmth and depth that everyone notices. Plus, it’s surprisingly simple to make, which always makes me happy in the kitchen.
Serving this pie chilled with a dollop of whipped cream on top is my go-to way to enjoy it, and it never disappoints. It’s a dessert that brings smiles at family dinners and potlucks alike. Every bite is like a little reminder that some of the best flavors come from the simplest ingredients, and I find that really comforting.
Key Ingredients & Substitutions
Peaches: Fresh ripe peaches give the best flavor and texture. If fresh aren’t available, use thawed frozen sliced peaches but drain them well to avoid a soggy crust.
Pie Crust: A flaky, buttery crust works best. You can use store-bought or homemade. For a gluten-free option, try a gluten-free crust or even a graham cracker crust for extra crunch.
Cream Cheese & Heavy Cream: These create the creamy top layer. For a lighter version, substitute cream cheese with mascarpone or ricotta and use half-and-half instead of heavy cream. Just know the texture will be less rich.
Vanilla & Lemon Juice: Vanilla adds warmth to the cream filling, and lemon juice keeps the flavors bright and fresh. Both help balance the sweetness.
How Do You Keep the Pie Crust Crisp with a Juicy Peach Filling?
One challenge with fruit pies is a soggy crust. Here’s how I avoid that:
- Blind bake the crust: Baking it partially before adding filling helps it hold up longer.
- Toss peaches with flour: The flour absorbs excess juice as the pie bakes.
- Cool the pie completely before adding cream: This prevents the cream from melting and making the crust wet.
- Use pie weights: They keep the crust flat during blind baking, helping even browning and texture.
Equipment You’ll Need
- 9-inch pie dish – I prefer a standard size for even baking and easy serving.
- Mixing bowls – For tossing peaches and preparing the filling; large bowls make blending easier.
- Pastry brush or parchment paper and pie weights – To blind-bake the crust for a crisp base.
- Electric mixer or whisk – To whip the heavy cream and beat the cream cheese smoothly.
- Spatula – For spreading the cream topping evenly over the pie.
- Cooling rack – To cool the baked crust properly before filling.
Flavor Variations & Add-Ins
- Use different fruit fillings like nectarines, plums, or a mix of berries for variety.
- Add a splash of bourbon or amaretto to the peaches for a boozy twist.
- Incorporate crushed graham crackers or Oreo crumbs into the crust for extra crunch or a chocolate touch.
- Mix in chopped walnuts or pecans into the topping for added texture and flavor.
How to Make Peaches and Cream Pie
Ingredients You’ll Need:
For the Pie:
- 1 pre-made or homemade pie crust (9-inch)
- 5-6 fresh ripe peaches, peeled and sliced
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon (optional)
- ¼ tsp salt
For the Cream Filling:
- 1 cup heavy cream
- ½ cup cream cheese, softened
- ⅓ cup powdered sugar
- 1 tbsp lemon juice
- Whipped cream for topping
- Caramel sauce for drizzling (optional)
- Crumbled graham crackers or cookie crumbs for garnish
How Much Time Will You Need?
This Peaches and Cream Pie will take about 20 minutes to prepare, around 50 minutes baking time, plus at least 2 hours of chilling time so the cream layer sets perfectly. In total, plan for about 3 hours including resting time before you slice and serve.
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 425°F (220°C). Place your pie crust in a 9-inch pie dish, trimming and crimping the edges nicely. Cover the crust with parchment paper, then fill it with pie weights or dried beans to keep its shape while baking. Bake for about 12-15 minutes, then carefully remove the weights and parchment paper, and bake for another 5 minutes or until the crust turns a lovely golden brown. Remove the crust from the oven and let it cool completely.
2. Making the Peach Filling:
In a large bowl, toss your peeled and sliced peaches with sugar, flour, vanilla extract, cinnamon (if you like), and salt. This coating will help thicken the peach juices as it bakes. Pour this peach mixture into your cooled pie crust, spreading it out evenly to cover the bottom nicely.
3. Baking the Peach Filling:
Place the pie back into the oven at 425°F and bake for 15 minutes. Then, lower the oven temperature to 350°F (175°C) and bake for an additional 25-30 minutes. You’ll know it’s done when the filling is bubbling gently and the peaches feel tender when poked. Take the pie out and let it cool fully before moving on.
4. Creating the Cream Layer:
While the pie cools, beat the softened cream cheese in a medium bowl until it’s smooth and creamy. Then add powdered sugar, lemon juice, and vanilla extract, mixing until everything is well combined and sweetened just right.
5. Whipping the Cream:
Chill a separate bowl and beaters for a few minutes. Then whip the heavy cream until stiff peaks form—that means when you lift the whisk, the cream holds its shape firmly. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. This will make a light, fluffy cream filling.
6. Assembling the Pie:
Once your peach filling is completely cool, spread or dollop the cream mixture evenly over the top of the peaches, smoothing it out as best you can.
7. Final Touches and Serving:
Top your pie with a generous amount of whipped cream, drizzle some caramel sauce if you like a sweet, rich touch, and sprinkle crumbled graham crackers or cookie crumbs on top for some delightful crunch. Chill the whole pie in the fridge for at least 2 hours to set the cream layer fully.
8. Enjoy!
Slice your Peaches and Cream Pie chilled and enjoy each creamy, fruity bite. It’s perfect for a refreshing dessert on sunny days or any time you crave the taste of summer.
Can I Use Canned Peaches Instead of Fresh?
Yes, but fresh peaches give the best flavor and texture. If using canned, choose ones packed in juice (not syrup), drain well, and pat dry to avoid a soggy crust.
How Do I Store Leftover Pie?
Cover the pie loosely with plastic wrap or foil and refrigerate. It stays fresh for up to 3 days. Serve chilled for best flavor and texture.
Can I Prepare the Pie Ahead of Time?
Absolutely! Bake the crust and peach filling in advance, then chill completely. Add the cream layer and toppings just before serving for the freshest taste.
Can I Substitute the Cream Cheese?
Yes! Mascarpone or ricotta cheese make good alternatives, but they may change the texture slightly. Soften well before mixing for smooth cream filling.
