Who doesn’t like Peaches and Cream? Here’s a great way to enjoy this yummy combination in a fabulous pie with our all butter pie crust!
My friend Lisa brought me the most delicious, can’t-stop-eating-this-pie and my life has never been the same. Why haven’t I ever had a simple peaches and cream pie? IT’S SO GOOD! I think the secret is absolutely in the peaches. I know, you thought it would be the cream. But that’s just creamy and wonderful, it’s the peaches that can ruin everything and these peaches are really sweet and perfect!Â
Lisa is one of those friends that you love instantly because she’s so real, and love forever because she’s loyal. I adore that, and I adore that no matter if I’m a hot mess or totally on my game she’s not only there, she won’t even notice. I want to be more like that.
Back to peaches and cream though…we are obsessed with the combo! Check out our peaches and cream muffins, peaches and cream crumble bars and peaches and cream overnight oatmeal. Everything about peaches with cream is just perfection!
Recommended Equipment
Before You Begin…
You want to start by making the pie crust, blind baking it and letting it cool completely. If you don’t want to make your own crust, you can grab a store bought crust and bake it according to the instructions on the package.
Ingredients for Peaches and Cream Pie
- Pie Crust: You will need flour, unsalted butter, salt, sugar and ice water to make the pie crust.
- Cream Cheese: I highly recommend using full fat cream cheese. The texture just turns out better.
- Powdered Sugar: Sweetens up the cream layer and balances out the tang of the cream cheese.
- Heavy Cream: Whipping up the cream gives body, fluffiness and creaminess to the cream layer.
- Vanilla: Adds flavor
- Yellow Peaches: You want freestone peaches, like Early Elberta, that are ripe. Remove the pits and slice them. Peeling is optional.
- Sugar: Helps balance the tartness of the peaches. If your peaches seems super sweet, then you can reduce the sugar a little.
- Ultra Gel: Helps thicken the saucy peach layer.
- Water: Helps create a thick syrupy peach layer for the top of the pie.
The measurements for all the ingredients can be found in the recipe card at the end of this post.
How to Make Peaches and Cream Pie
- Crust: Follow the instructions and make the crust per the instructions. Blind bake it and let it cool completely.
- Purée: Blend some of the peaches to create a peach purée.
- Peach Layer: Using the peach purée, the water and the ultragel, create a thick peach syrup for the juicy peach topping. Stir in the remaining peach slices.
- Cream Layer: Mix the cream cheese and powdered sugar until smooth and then beat the whipped cream in a separate bowl until stiff peaks form. Combine the two to form the cream layer.
- Assemble: Spread the cream into a single layer in the cooled pie crust. Top with the peaches. Refrigerate until serving.
All of these instructions in full detail can be found in the recipe card at the end of this post. Keep scrolling for all the details.
How to Pick a Peach
Picking a perfectly ripe peach is all about touch. A ripe peach will have a little give in it when you gently squeeze it. If the peach is firm, it is not ripe.
Can I Use Canned or Frozen Peaches?
Yes, either will work just fine, though neither will be as fabulous as fresh peaches. Peach season is far too short, so I know the struggle is real to devour peach desserts all year long.
If you use canned peaches, buy ones that are not canned in heavy syrup and make sure to drain them thoroughly. If you use frozen peaches, be sure to let them thaw completely and drain them as well.
What are the Best Peaches to Use in Desserts?
Freestone peaches are best for baking because they are sweeter and easier to use in recipes, but there’s a gazillion varieties. My favorites are:
- Early Amber
- Golden Jubilee
- Lucky 13
- Nectar
- Early Elberta
Recipe Variations
I’m sort of a peaches and cream purist, so I don’t stray too much from this recipe, but if you feel like living on the wild side, here are some ideas for changing things up…
- Crust: If you don’t have time to make a pie crust or you aren’t a fan, use graham cracker crust! It tastes so good with the cream and peaches…almost like a cheesecake!
- Bars: If you just aren’t a pie fan at all (we can’t be friends), try making this recipe as a bar dessert using our shortbread crust.
- Cream: You could also add an extra hint of flavor in the cream layer by adding a splash of almond extract, lemon juice, coconut extract or cinnamon.
Storing and Freezing
This peach pie should be stored in the refrigerator until serving. It is a great recipe to make the day before or even the morning of. It holds up better when it has some time to setup in the frigde.
If you have leftover, store them in the refrigerator in an airtight container or covered with plastic wrap. This pie does not freeze well. With all the dairy in the cream layer, it separates when it thaws.
I’ll never do peaches and cream any other way than this dreamy peaches and cream pie! The crust is buttery and flaky, the cream is sweet and light, and the peaches are, well….peaches, and that’s all I need to say about them. So delicious! Summer desserts are the best!
More Fruity Summer Desserts to Enjoy:
Prevent your screen from going dark
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Prepare the crust and blind bake it (see instructions for blind baking in the pie crust post). Set aside to cool.
1 Pie Crust
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Place 1 cup of the peaches in a blender and puree until smooth (or just use 1 cup peach juice). Set aside.
5 Cups Yellow Peaches (Early Elberta)
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In a saucepan, stir together the sugar and Ultragel (see note for using cornstarch). Add the water and pureed peaches (or peach juice) and stir to combine. Heat over medium heat until simmering and thickening. Turn off and pour off into a large glass bowl to cool completely. Once cool, fold in the remaining 4 cups of peaches.
1/3 Cup Sugar, 2 Tablespoons Ultra Gel, 1/2 Cup Water, 5 Cups Yellow Peaches (Early Elberta)
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Meanwhile, beat the softened cream cheese (it must be softened!) and powdered sugar until smooth.
8 oz Cream Cheese, 1/2 Cup Powdered Sugar
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In another bowl, beat the whipping cream until soft peaks form, add the vanilla and continue to beat until stiff peaks form. Add half of the whipped cream to the cream cheese mixture and beat together. Scoop in the rest of the whipped cream after a few seconds and beat until well combined.
1 Cup Heavy Cream, 1 teaspoon Vanilla
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Spread over the cooled crust and top with peaches. Refrigerate until serving (at least 1 hour), I prefer to make this a day ahead or at least morning of.
or 4 cups peaches and 1 cup peach juice if you can find it
Calories: 406kcal
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