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!
Ingredients
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
Instructions
Pie Crust
- Bake Pie crust according to package directions. Remove from oven and allow to cool completely.
- Place fresh sliced peaches and sugar in a large bowl a toss to coat well. Set aside.
Cream filling
- 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.
- In another medium size bowl beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold cream cheese mixture into whipped cream and place in the fridge.
Fresh peach topping
- Drain peaches and reserve the peach juice.
- 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.
- Cook over medium heat stirring constantly until mixture comes to a boil and becomes thickened.
- Remove from heat and allow to cool. Once completely cooled, add sauce to peaches and stir to coat well.
- 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.
Tried this recipe?Let us know how it was!