Sweet, juicy, and full of sunshine, peaches are a treat on their own! Pair them with a silky cream filling and a buttery, flaky crust, and you’ve got something unforgettable. That’s exactly what this Creamy, Dreamy Peach Pie is all about.
This pie is the perfect balance of sweet and creamy, with peaches that melt into a custard-like filling. Every slice has a tender crust, and the cream adds a smoothness that makes it impossible to eat just one piece. Whether you’re baking for a family dinner, a picnic, or just because, this recipe will not disappoint!
Ingredients
Crust
1 1/2 cups crushed graham crackers
3 TBS cinnamon
2 TBS melted butter
Filling
1 pkg (8 oz) cream cheese
2/3 cup powdered sugar
1 cup heavy cream
1 tsp vanilla extract
Peach Topping
3 peaches, peeled and cubed
1/3 cup sugar
1 TBS lemon juice
1 1/2 TBS cornstarch
1/3 tsp salt
1 TBS butter
Instructions
Preheat oven to 375F. In a bowl, mix all ingredients and press into a 8-9 inch pie dish. Bake for 7 minutes, and allow to cool for 15 minutes.
In a large bowl, beat the cream cheese, powdered sugar, and vanilla until light and fluffy.
In separate bowl, beat the heavy whipping cream until whipped cream. Fold into the cream cheese mixture.
Prepare peaches by peeling and dicing. Place in a bowl and cover with sugar, allow to sit for 30 minutes. Reserve peach juice and set aside prepared peaches. Add peach juice with lemon juice, and add enough water to get 1/2 cup total.
In separate bowl combine cornstarch, salt, and peach juice. Bring to simmer stirring and allow to thicken. Stir in butter, allow to chill slightly and combine with peaches.
Spread the cream cheese filling into your crust (creating a bowl effect if needed to help keep sauce from over flowing). Pour peaches on top of the filling.
Crust Variations
Classic Pie Dough: The traditional buttery, flaky pie crust is perfect for any occasion. For an extra golden finish, brush the top with a bit of milk or egg wash before baking. My classic recipe is a fool proof recipe that beginners or more advanced bakers can whip up easily.
Graham Cracker Crust: Adds a slightly sweet, crunchy base that pairs beautifully with the creamy filling. Press the crumbs firmly into the pan and bake briefly to set before adding the filling. Wanting to try your hand at making your own? I’ve got just the recipe, it’s easy as making cookies!
Shortbread Crust: Rich, buttery, and slightly crumbly, this crust adds a subtle texture contrast and a delicate sweetness that complements the peaches.
Oat or Nut Crust: For a rustic twist, try a mixture of oats, ground almonds, or pecans with butter and a touch of sugar. It adds flavor and crunch with every bite.
Tips for the Perfect Peach Pie
Use ripe peaches: The flavor really shines at peak ripeness.
Chill the crust: Keeping your crust cold helps it bake up flaky and golden.
Let it set: Allow the pie to cool completely so the creamy filling firms up just right.
When it comes to serving:
Serve slightly chilled or at room temperature for the best texture.
Top with whipped cream, vanilla ice cream, or a drizzle of caramel sauce to elevate the dessert.
Garnish with fresh mint or a sprinkle of cinnamon for a pretty presentation.
For a brunch twist, pair slices with a cup of tea or coffee for a cozy, relaxing experience.
Leftovers keep well in the fridge for 2–3 days. If you like, warm them briefly before serving to bring out the flavor.
Peach Cream Pie
Ingredients
Crust
- 1 1/2 cups crushed graham crackers
- 3 TBS ground cinnamon
- 2 TBS melted butter
Filling
- 1 pkg (8oz) cream cheese, room temp
- 2/3 cup powdered sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
Peach Topping
- 3 large fresh peaches, peeled and sliced/diced
- 1/3 cup granulated sugar
- 1 TBS lemon juice
- 1 1/2 TBS cornstarch
- 1/3 tsp salt
- 1 TBS butter
Instructions
Crust
- Preheat oven to 375F. In a bowl, combine crushed graham crackers, melted butter, and cinnamon. Press into a 8-9 inch pie dish. Bake for 7 minutes and allow to cool for 15 minutes.
Filling
- In a large bowl, beath the cream cheese, powdered sugar and vanilla until light and fluffy. In a separate bowl, beat the heavy whipping cream until whipped cream. Fold into the cream cheese mixture.
Peach Topping
- Prepare the peaches by peeling and slicing/chopping. Whatever your preference is! Place in a bowl and cover with 1/3 cup sugar. Allow to sit for 30 minutes. Strain off the peach juices that formed and set aside prepared peaches.
- Add peach juice with lemon juice, and enough water to create 1/2 cup liquid total.
- In a small sauce pan, combine cornstarch, salt, and peach juice. Bring to a simmer and allow to thicken, stirring continually! Do not leave unattended.
- Stir in butter and allow to chill slightly before combining with the peaches.
Assembly
- Spread the cream cheese filling into your crust (creating a bowl effect if needed to help keep sauce from over flowing). Pour peach topping over the cream cheese filling. Allow to chill before serving.