Name: Peaches and Cream Pie
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 2.5 cups all-purpose flour; 1 teaspoon salt; 1 cup unsalted butter, cold and cut into cubes; 0.5 cup ice water; 6 cups fresh peaches, peeled, pitted, and sliced (about 2 lbs); 0.75 cup granulated sugar; 0.25 cup cornstarch; 1 tablespoon lemon juice; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 1 cup heavy cream; 2 tablespoons powdered sugar; 0.5 teaspoon vanilla extract

Oh, peaches and Cream Pie. Just saying those words brings back so many memories! It’s the kind of dessert that feels like a warm hug, the kind you’d find on a picnic blanket at a summer barbecue or served after a Sunday roast. For me, it’s tied to those long, lazy summer days at my grandparents’ house, the air thick with the scent of blooming jasmine and ripe fruit. There’s something so magical about that classic combination – the sweet, juicy peaches melded with a rich, velvety cream filling. It’s not quite a cobbler, and it’s definitely not a fruit tart, but it occupies that perfect sweet spot that makes everyone’s eyes light up. This recipe isn’t just a dessert; it’s an experience, a little slice of pure happiness that I’m so excited to share with you today. It’s the peaches and cream pie that my family begs for, the one I’ve perfected over years of tinkering, and I think you’re going to absolutely adore it.

What is a peaches and cream pie?

So, what exactly *is* this peaches and Cream Pie I’m raving about? Think of it as the ultimate summer dessert, elevated. It’s a delightful fusion, a harmonious marriage of two beloved flavors. At its heart, it’s a simple pie where the star is undoubtedly the fresh, ripe peaches. But the magic happens with the “cream” component. Instead of a traditional custard or meringue, this pie features a luscious, often no-bake, cream filling that’s incredibly light and smooth. It’s less about a heavy, cooked custard and more about a cool, refreshing cream that perfectly complements the warm, baked or fresh peaches. The name itself, peaches and cream pie, is so evocative, isn’t it? It conjures up images of sun-kissed orchards and effortless elegance, and honestly, that’s exactly what this pie delivers. It’s the kind of dessert that looks impressive but is surprisingly straightforward to pull off, making it a lifesaver for any occasion.

Why you’ll love this recipe?

Honestly, there are so many reasons why this peaches and cream pie has become my go-to, and I just know you’ll fall in love with it too. First off, the FLAVOR – oh my goodness, the flavor! It’s a symphony of sweet, slightly tart peaches bursting with sunshine, enveloped in this unbelievably smooth, creamy filling that just melts in your mouth. It’s not overly sweet, allowing the natural goodness of the fruit to really shine through. Then there’s the SIMPLICITY. I’m all about delicious food that doesn’t require a culinary degree, and this recipe is a prime example. It comes together so much faster than you might expect, and the steps are super straightforward, making it perfect even for beginner bakers. Plus, it’s incredibly COST-EFFICIENT. Using seasonal peaches means you’re getting the best flavor for your buck, and the other ingredients are pantry staples. What I love most about this is its VERSATILITY. You can serve it slightly warm with a scoop of vanilla ice cream, or chilled on a hot summer day. It’s equally at home at a casual backyard BBQ as it is at a more formal dinner party. Compared to a classic apple pie or even a heavy Chocolate Cake, this peaches and cream pie offers a lighter, brighter taste that feels like pure refreshment. It’s the dessert that always impresses without causing kitchen stress, and for that, it’s earned a permanent spot in my recipe repertoire.

How do I make a peaches and cream

Quick Overview

This peaches and cream pie is all about showcasing the fresh, ripe fruit. We’ll start by preparing a simple, buttery crust (you can totally use store-bought to save time, I won’t tell!). Then, we’ll gently cook down some of those beautiful peaches to create a luscious, jammy layer. The real star, though, is the no-bake cream filling, which is incredibly easy to whip up. We’ll assemble it all in layers – that peachy goodness, followed by the dreamy cream, all nestled into that crisp crust. A little chill time in the fridge, and voilà! You’ve got a stunning, delicious pie that tastes like summer in every bite. It’s truly that simple, and the results are absolutely phenomenal.

Ingredients

For the Crust:
2 cups all-purpose flour (plus more for dust
1 teaspoon granulated sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold, cut into cubes
1/4 to 1/2 cup ice water

For the Peaches:
6 cups fresh peaches, ripe but firm, peeled, pitted, and sliced (about 6-8 medium peaches)
1/2 cup granulated sugar (adjust to sweetness of peaches)
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon (optional, but I love it!)
Pinch of salt

For the Cream Filling:
8 ounces cream cheese, softened
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
1 cup heavy whipping cream

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that Pie crust ready. If you’re making it from scratch, you’ll want to preheat your oven to 400°F (200°C). Roll out your dough and fit it into a 9-inch pie plate. Crimp the edges as you like, then line the crust with parchment paper and fill it with pie weights or dried beans. This is called blind baking, and it’s crucial for a crisp bottom crust that won’t get soggy later. Bake for about 15 minutes, then carefully remove the parchment and weights and bake for another 5-7 minutes until it’s lightly golden. Let it cool completely while you prepare the fillings. If you’re using a store-bought crust, follow package directions for pre-baking.

Step 2: Mix Dry Ingredients

For the peach filling, in a large bowl, gently toss your sliced peaches with the granulated sugar, cornstarch, lemon juice, cinnamon (if you’re using it – I always do!), and that pinch of salt. Make sure every peach slice is lightly coated. The cornstarch is our secret weapon here; it helps thicken the peach juices as they cook, creating that lovely, slightly syrupy consistency that’s perfect for pie. Don’t overcrowd the bowl; give those beautiful peaches plenty of room to mingle!

Step 3: Mix Wet Ingredients

Now for the luscious cream filling. In a medium bowl, beat the softened cream cheese with an electric mixer until it’s super smooth and creamy. Add the sifted powdered sugar and vanilla extract, and beat again until well combined and no lumps of cream cheese remain. This step is key to a silky-smooth filling – no one likes gritty cream cheese in their pie! Then, in a separate, chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip, or you’ll end up with butter!

Step 4: Combine

Gently fold the whipped cream into the cream cheese mixture. Use a spatula and a light hand, folding until just combined and no streaks of cream cheese or whipped cream remain. You want to keep as much air in the whipped cream as possible to ensure a light and fluffy filling. The mixture should be smooth, luscious, and beautifully creamy. This is the part that makes it feel so decadent, yet so light!

Step 5: Prepare Filling

Let’s get back to those gorgeous peaches. Pour the coated peach slices into a medium saucepan. Cook over medium heat, stirring occasionally, until the peaches have softened slightly and the juices have thickened into a glossy syrup. This usually takes about 8-10 minutes. You don’t want them to be mushy, just tender and beautifully glazed. Remove from heat and let this peach mixture cool down to room temperature. This ensures it doesn’t melt our delicate cream filling.

Step 6: Layer & Swirl

Now for the fun part – assembly! Once your pie crust is completely cool and your peach filling has cooled down, spoon about half of the cream filling into the bottom of the pre-baked pie crust, spreading it evenly. Then, spoon about half of the cooled peach mixture over the cream layer. Gently dollop the remaining cream filling over the peaches, and then top with the remaining peach mixture. You can swirl them together gently with a knife or skewer for a marbled effect, or just leave them layered. I love a little swirl; it makes it look so pretty and rustic!

Step 7: Bake

This is where we let the magic happen! Because we’ve pre-baked the crust and the fillings are ready to go, this pie technically doesn’t need baking in the traditional sense to set the filling. However, if you want that slight warmth and beautifully melded flavor, you can bake it at 350°F (175°C) for about 20-25 minutes, just until the top is lightly golden and the filling is set. The key here is not to overbake, you don’t want the cream to curdle. Alternatively, you can skip the baking entirely and simply chill the pie thoroughly in the refrigerator for at least 4 hours, or preferably overnight. This no-bake method results in an incredibly fresh and cool dessert, perfect for those sweltering summer days.

Step 8: Cool & Glaze

If you chose to bake it, let the pie cool completely on a wire rack for at least 2-3 hours. If you went the no-bake route, it just needs that chilling time. For an extra touch of elegance (and if you like a bit more sweetness), you can prepare a simple glaze. Whisk together 1/2 cup powdered sugar with 1-2 tablespoons of milk or lemon juice until you reach your desired drizzling consistency. Once the pie is completely cooled or chilled, drizzle the glaze over the top. This adds a lovely shine and an extra layer of sweetness. I usually do this right before serving so the glaze stays nice and fresh.

Step 9: Slice & Serve

And there you have it! Your absolutely stunning peaches and cream pie. To get the cleanest slices, make sure the pie is thoroughly chilled, especially if you opted for the no-bake method. Use a sharp knife dipped in hot water and wiped dry between each cut. Serve chilled or at room temperature, perhaps with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. The aroma alone will have everyone begging for a slice. Enjoy every single delicious bite!

What to Serve It With

This peaches and cream pie is so wonderfully versatile, it truly shines in so many settings! For breakfast or brunch, imagine a slice alongside a steaming mug of coffee or a chilled glass of mimosa. It feels so elegant and indulgent, like a special occasion treat, but it’s easy enough for a weekend morning. I love serving it with some fresh berries scattered around the plate to add a pop of color and another layer of flavor. As a dessert, it’s a showstopper on its own, but it also pairs beautifully with a light vanilla bean ice cream or a simple dollop of unsweetened whipped cream to balance the sweetness. For cozy snacks, especially on a warm afternoon, a slice of this chilled pie is pure bliss. It’s so refreshing! My family has a tradition of making this pie for the first truly warm weekend of spring, and we always serve it with a big pitcher of freshly squeezed lemonade. It just feels like the perfect pairing. Honestly, any time you’re craving something sweet, bright, and utterly delicious, this peaches and cream pie is the answer.

Top Tips for Perfecting Your Peaches and Cream Pie

I’ve tinkered with this peaches and cream pie recipe more times than I can count, and I’ve picked up a few tricks along the way that I think will really help you achieve pie perfection. For the PEACH PREP, make sure your peaches are ripe but still have a little firmness to them. Overly soft peaches can become mushy when cooked. Peeling is optional for me; sometimes I leave the skins on for a bit more texture and color, but if you prefer a smoother pie, a quick blanch in boiling water followed by an ice bath makes peeling a breeze. When it comes to MIXING ADVICE for the cream filling, be sure your cream cheese is truly softened. This ensures a lump-free, silky smooth texture. And for the whipped cream, as I mentioned, don’t overdo it! Stop when you have firm peaks that hold their shape. A little bit too much and you’ll start to get a buttery texture, which isn’t what we’re going for here. For SWIRL CUSTOMIZATION, if you want that marbled effect, don’t over-mix the layers. Just a few gentle passes with a knife or skewer are all you need to create beautiful patterns. Too much swirling will muddy the colors and flavors. I’ve found that experimenting with INGREDIENT SWAPS can be fun too! If you don’t have lemons, a little lime juice works wonderfully in the peach mixture. For the crust, if you’re feeling adventurous, a graham cracker crust or even an almond flour crust can be delicious alternatives. Just adjust sugar and bind it well. When it comes to BAKING TIPS, remember that ovens vary. Keep an eye on your crust; you want it golden brown, not burnt. If the edges start to brown too quickly, you can always tent them with foil. And for the no-bake version, chilling time is your best friend. Give it at least 4 hours, but overnight is even better for the flavors to meld and the filling to set perfectly. Lastly, GLAZE VARIATIONS are endless! A simple powdered sugar glaze is classic, but you could also drizzle melted white chocolate or even a raspberry coulis for a different flavor profile. Trust me on this one, these little tweaks make all the difference!

Storing and Reheating Tips

Let’s talk about how to keep your glorious peaches and cream pie tasting amazing after it’s made. If you find yourself with any leftovers (which is rare in my house!), storing it properly is key. For room temperature storage, I wouldn’t leave it out for more than about 2 hours, especially if it’s warm out, to prevent the cream filling from spoiling. If you plan to serve it within a day, keeping it covered loosely on the counter is fine. For refrigerator storage, this is my preferred method for keeping it fresh and delicious. Store any leftover pie tightly covered with plastic wrap or in an airtight container. It should stay lovely for up to 3-4 days. The crust will maintain its crispness best if it’s not directly exposed to moisture. If you want to get ahead or have a crowd coming, FREEZER INSTRUCTIONS are your friend. You can freeze the unglazed pie whole or in individual slices. Wrap it very well in a couple of layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It will keep its quality for up to 2 months. When you’re ready to enjoy it, the best way to thaw it is in the refrigerator overnight. Uncover it once it’s fully thawed. Regarding GLAZE TIMING ADVICE, if you know you’ll be storing the pie for a day or two, I highly recommend waiting to apply the glaze until just before serving. This keeps it from becoming soggy or too soft. If you’re freezing the pie, definitely do not glaze it before freezing; add the glaze after thawing. These methods ensure your pie stays as delightful as the day you made it, so you can savor every last bite!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this peaches and cream pie gluten-free, you’ll want to use a good gluten-free all-purpose flour blend for the crust. Look for a blend that contains xanthan gum, as this helps with binding and structure, mimicking gluten. You might need to slightly adjust the amount of ice water; start with the lower end and add more as needed until the dough comes together. For the cream filling and peach mixture, all ingredients are naturally gluten-free, so no adjustments are needed there! The texture should be very similar to the traditional version.

Do I need to peel the zucchini?

This recipe actually uses peaches, not zucchini! But if you were asking about peeling peaches for this recipe, it’s mostly a matter of preference. Leaving the skins on will add a bit more texture and color to the filling, and it’s totally fine nutritionally. However, if you prefer a smoother, more uniform filling, you can easily peel the peaches. A quick way to do this is to score an ‘X’ on the bottom of each peach, then blanch them in boiling water for about 30-60 seconds, and immediately transfer them to an ice bath. The skins should then slip off easily.

Can I make this as muffins instead?

You certainly can! Adapting this recipe into muffins is a fantastic idea. You’d prepare the peach and cream filling as directed. For the base, you’d likely want to create a slightly different, perhaps more muffin-like, batter – maybe a simple vanilla muffin batter that incorporates some of the peach mixture. Or, you could try layering the peach mixture and dollops of the cream filling into standard muffin liners and topping with a crumble made from the crust ingredients. You’d bake them at around 375°F (190°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as muffins bake much faster than pies.

How can I adjust the sweetness level?

Adjusting the sweetness is quite simple! The sweetness of peaches can vary greatly, so I always recommend tasting your peach mixture after cooking and before assembling the pie. If your peaches are very ripe and sweet, you might be able to reduce the sugar in the peach filling by a tablespoon or two. For the cream filling, if you prefer it less sweet, you can also reduce the powdered sugar slightly, or omit the glaze entirely. You could also incorporate a touch of tartness by adding a little more lemon juice to the peaches, which can help balance the overall sweetness.

What can I use instead of the glaze?

The glaze is purely for aesthetics and a touch of extra sweetness, so there are tons of options if you’re not feeling a glaze or want something different! A dusting of powdered sugar right before serving is lovely and simple. You could also top it with a light sprinkle of toasted slivered almonds or chopped pecans for some crunch. A swirl of good quality raspberry coulis or a drizzle of caramel sauce would also be delicious complements. If you’re serving it warm, a scoop of vanilla ice cream naturally takes care of any need for extra topping!

Final Thoughts

I really hope you give this peaches and cream pie a try. It’s more than just a recipe to me; it’s a cherished memory, a taste of pure summer joy, and a guaranteed crowd-pleaser. It’s the kind of dessert that brings people together, sparks conversation, and leaves everyone with a satisfied smile. The balance of sweet, juicy peaches with that incredibly smooth, cool cream filling is simply divine. It’s proof that sometimes, the most elegant desserts are also the simplest to create. If you loved this pie, you might also enjoy my other fruit-forward recipes, like my Rustic Berry Crumble or my Lemon Blueberry Bundt Cake. They capture that same fresh, homemade goodness. I can’t wait to hear how yours turns out, so please leave a comment below and share your thoughts, any twists you tried, or what you loved most about it! Happy baking, and enjoy every delightful bite of summer!