Easy Peaches and Cream Pie Recipe

This easy peaches and cream pie recipe features a buttery crust, creamy whipped filling, and a fresh peach topping. A light, refreshing dessert that’s perfect for gatherings or anytime you’re craving something sweet. Simple ingredients, big flavor!

Peaches and cream pie is one of those desserts that feels special but is incredibly easy to make. With a flaky, golden pie crust and a cream cheese–based filling that’s light, smooth, and just the right amount of sweet, it’s a treat that works for any occasion. Fresh peaches layered on top add a burst of flavor and a beautiful pop of color; all tied together with a glossy glaze. The creamy filling pairs perfectly with the juicy fruit, creating a dessert that’s both refreshing and comforting. Since it uses simple ingredients and straightforward steps, this pie is a great choice whether you’re making it for a family gathering, a holiday dessert table, or just because you’re craving something delicious. It’s a recipe you’ll want to make again and again.

Making this peaches and cream pie is much easier than it looks, and that’s part of the fun. You’ll start with a ready-made crust, which saves time but still gives you that golden, flaky base. While it cools, you whip up the filling—think of it as a mix between cheesecake and whipped cream, rich but fluffy at the same time. Once that’s chilling, you’ll get your peaches ready and cook down a quick glaze that makes them glossy and sweet without being heavy. The real magic happens when you layer everything together: creamy filling on the bottom, fresh peaches on top, and a little time in the fridge to let it all set. The result is a pie that looks bakery-worthy but honestly couldn’t be simpler to put together at home.

Why You’ll Love This Peaches and Cream Pie Recipe

• This pie comes together quickly with the help of a store-bought crust, so you don’t have to fuss with making dough from scratch.
• The cream cheese and whipped cream filling is smooth, lightly sweet, and feels a little like cheesecake without all the work.
• Fresh peaches make the pie taste fruity and refreshing, and the glaze gives them just the right amount of sweetness.
• It looks impressive when sliced and served, but making it is easy enough for even beginner bakers.
• You can make it ahead of time and let it chill in the fridge, which makes it a stress-free dessert for gatherings or weeknight treats.

Ingredients For Easy Peaches & Cream Pie

Pie Crust

1 store bought pie crust, baked according to package directions. Remove from oven and cool completely. *Pro tip. Blind bake pie crust by placing tin foil inside pie crust and add dried beans or rice to fill pie shell. Bake for 10 minutes on the bottom rack. Remove from oven, remove beans and poke holes in the bottom of pie crust with a fork, and place back in the oven for an additional 10 minutes or until crust is lightly brown.

Cream Filling

1 cup heavy whipping cream *be sure to use a high-quality brand such as Darigold, Shamrock, Meadow Gold that contains 40% milk or butterfat.

4 oz. full fat cream cheese, softened

1 cup powdered sugar

1 tsp. vanilla extract

Fresh Peach Topping

4-5 medium size peaches, peeled and sliced

1/3 cup granulated sugar

1 Tbsp. lemon juice

1 Tbsp. cornstarch

1/3 tsp. salt

1/4 tsp. almond or vanilla extract

How to Make this Peaches & Cream Pie Recipe

Pie Crust

Step 1: Bake Pie crust according to package directions. Remove from oven and allow to cool completely.

Step 2: Place fresh sliced peaches and sugar in a large bowl a toss to coat well. Set aside.

Cream filling

Step 1: While pie crust is baking, prepare cream filling by adding heavy whipping cream to a medium size bowl (I like to place my bowl in the freezer for 5 minutes) and beat until stiff peaks. Be sure whipping cream is not runny.

Step 2: In another medium size bowl beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Step 3: Fold cream cheese mixture into whipped cream and place in the fridge.

Fresh peach topping

Step 1: Drain peaches and reserve the peach juice.

Step 2: Add 1/4 cup reserved peach juice, 1/4 cup water, lemon juice, cornstarch, and almond extract into a small saucepan. Whisk to combine well.

Step 3: Cook over medium heat stirring constantly until mixture comes to a boil and becomes thickened.

Step 4: Remove from heat and allow to cool. Once completely cooled, add sauce to peaches and stir to coat well.

Step 5: Assemble pie by layering cream filling into baked pie crust and topping with fresh peaches. Cover with saran wrap and place int he fridge for at least 2 hours before serving.

What to Serve/Pair with Peaches and Cream Pie with Fresh Peaches 

This peaches and cream pie pairs well with all kinds of simple sides and drinks. A hot cup of coffee or tea makes it extra cozy, while a tall glass of iced tea or lemonade keeps it light and refreshing. A scoop of vanilla ice cream on the side is never a bad idea, especially if you want to make it feel a little more indulgent. You can even do a caramel drizzle over the top – yum! However you serve it, this pie is absolutely delicious!

Popular Substitutions & Additions

You can swap in a graham cracker crust or even a vanilla wafer crust if you prefer something a little sweeter and crunchier than traditional pie dough. If fresh peaches aren’t available, canned or frozen peaches will still give you a delicious pie with less prep work. Adding a touch of cinnamon or nutmeg to the glaze can bring out warm, cozy flavors that pair beautifully with the peaches. You could even add a handful of blueberries or raspberries along with the peaches for a colorful twist.

Storage & Leftovers

This peaches and cream pie is best stored in the refrigerator since the cream filling and fresh peaches need to stay chilled. Keep it covered tightly with plastic wrap or foil, or store slices in an airtight container to prevent the crust from drying out. It will stay fresh for about 3 days, though the peaches may release a little juice as it sits—nothing a quick blot with a paper towel can’t fix before serving. Freezing isn’t recommended because the cream filling can separate and the peaches may become mushy once thawed. For the best texture and flavor, enjoy it within the first couple of days.

Peaches & Cream Pie FAQs

Can I use canned peaches instead of fresh?

Yes! Canned peaches work just fine—just make sure to drain them well before using so the pie doesn’t get too watery.

Can I make this pie ahead of time?

Absolutely. You can make the whole pie a day in advance and keep it chilled until you’re ready to serve. 

What if I don’t have heavy whipping cream?

You’ll need heavy cream or whipping cream to get the right texture for the filling. Substituting milk or half-and-half won’t whip up the same way, but you could use a tub of whipped topping in a pinch.

Can I use a homemade crust instead of store-bought?

Of course! A homemade pie crust will make this dessert even more special, but the store-bought version keeps it simple and still tastes great. I love our Easy Homemade Pie Crust Recipe.

How long does this pie need to chill?

It’s best to give it at least 2 hours in the fridge so the filling can firm up and the flavors meld together. Longer is even better if you have the time.

Other Pie Recipes You’ll Love

Easy No-Bake Pumpkin Cream Pie

Easy Homemade Apple Pie

Easy Mixed Berry Pie

Peach Hand Pies

Don’t Forget To Come Back And Let Me Know How Your Easy Peaches & Cream Pie Recipe Turned Out!