This Peaches and Cream Pie is like the perfect combination of cheesecake and fresh peach pie. It’s super creamy and refreshing with a cream cheese layer topped with our sweet peach filling all set inside a flaky pie crust and served with fresh whipped cream.
Fresh Peaches and Cream Pie
Our recipe for Peaches and Cream Pie is basically a layered n-bake cheesecake set inside a homemade flaky pie crust. It’s one of the absolute best summer desserts because it’s so light and refreshing, and totally worth the time and steps it takes to make.
If you don’t feel like turning on the oven at all, make this into a complete no-bake pie by swapping out this Graham Cracker Crust for the pie crust. Bring to a BBQ, summer picnic or eat a slice at home on your porch or patio and savor the flavor of summer.
Ingredients in Peaches and Cream Pie
Homemade Pie Crust
- Flour - you can use all-purpose flour for this recipe.
- Salt - any kind of sea salt or finely ground salt will work.
- Crisco - crisco works great because it doesn’t melt as easily as butter. But, you can absolutely substitute cold butter if you’d prefer.
- Water - use super cold water to keep the dough as cool as possible. You can even add ice cubes to the water (just don’t add the ice cubes into the dough).
- Egg Wash and Sugar - applying an egg wash to the dough gives it a little shine and keeps the crust nice and crisp. You don’t need much - just an egg and a tablespoon of water. We like to finish off with a sprinkle of sugar, too.
- Cream Cheese - make sure your cream cheese is room temperature so that it will mix well with the whipped cream. If you forget to pull it out ahead of time, transfer to a microwave safe container and warm for about 10 seconds at a time until soft.
- Heavy Whipping Cream - make sure it is nice and cold when you whip it.
- Powdered Sugar - any type will work.
- Vanilla Extract - pure vanilla extract tastes best.
Fresh Peach Pie Filling
- Peaches - ideally you would want to choose ripe, yellow peaches that are free of brown spots, super fragrant and roughly the same size. If you can’t find them ripe, store them in a brown bag at room temperature for a couple of days to ripen them the quickest.
- Sugar - this recipe calls for regular granulated sugar.
- Lemon Juice - use fresh squeezed lemon juice for this recipe.
- Cornstarch - this helps to thicken the custard filling.
- Butter - this will melt best if you cut it into chunks.
- Almond Extract - just a tiny bit of almond extract really enhances the peach flavor.
How to Make a Peaches and Cream Pie
- Make the pie dough. See our post on Homemade Flaky Pie Crust for detailed instructions on how to mix, roll and shape your own dough.
- Line the pie dish. Carefully line a pie plate with the rolled dough. Fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart.
- Blind bake the crust. Line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans. Bake the prepared pie crust in a preheated 425 degree oven for about 12-15 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.
- Prepare the peaches. In a medium mixing bowl, add the peeled and sliced peaches and sprinkle with sugar. Let sit for 30 minutes at room temperature, then drain the peaches and reserve the juices.
- Make the cream layer. Whip the cream to soft peaks, then transfer to another bowl and set aside. Cream the room temperature cream cheese using the paddle attachment for about 30 seconds. Then, add the powdered sugar and vanilla extract and continue to cream until light and fluffy, or about 2 minutes. Carefully fold in the reserved whipped cream by hand until no streaks remain, then transfer the mixture into the prepared pie crust and level off with a knife or offset spatula. Chill while you make the peach filling.
- Make the fresh peach filling. Put the reserved juices into a measuring cup and add 1 tablespoon of lemon juice and enough water to equal ½ cup of liquid, then add it all to a medium pot. Add the cornstarch and salt into the same pot and whisk until smooth, then heat over medium heat, whisking constantly until the mixture starts to bubble and thicken. Boil for 30 seconds, then remove sauce from the heat and stir in the butter and almond extract. Whisk until butter is melted and combined, then let cool to room temperature.
- Fill the pie shell. Add the thickened sauce to your fresh peaches and fold together gently, then pour the entire peach mixture over the cream layer and spread evenly.
- Chill then serve. Lay a sheet of plastic wrap on top of the pie and let it come to room temperature before transferring to the fridge to cool for at least 1 hour or up to 24 hours. Top or serve with homemade whipped cream or vanilla ice cream if desired. Enjoy!
- Shortbread crust. Try using the crumble from our Blackberry Crumble Bars, pressing it into the bottom and sides of a 9” pie plate and baking at 350 degrees F for about 15-20 minutes, or until lightly golden brown. Once cooled completely, you can add your peaches and cream filling as directed.
- No-bake pie. Instead of making this homemade pie crust, use one of the no-bake versions of our Nilla Wafer Pie Crust, Graham Cracker Pie Crust or this Gingersnap Pie Crust.
- Try different fruit combinations. You can try different stone fruits, such as plums or nectarines, or use a combination of all three. Or, add in a cup of fresh raspberries to the peach mixture for a little tartness and extra color.
- Flavored whipped cream. Try flavoring your whipped cream with almond extract, toasted shredded coconut, chopped crystallized ginger or ground cinnamon.
- Add instant pudding to the cream layer. For the cream layer, whisk together a 3.4oz box of instant vanilla pudding mix with 1 cup of milk and set aside. Whip the heavy cream, powdered sugar and vanilla to soft peaks, then fold them all together and transfer to your pie crust.
For a pie that uses fresh peaches, we recommend using firm but ripe yellow peaches. They are super sweet and flavorful and will pair perfectly with the cream cheese and buttery pie crust. You don’t have to peel the peaches, but we prefer the texture of them peeled
Yes, just be sure and save the syrup from the can. Add about ¼ cup to the 1 tablespoon of lemon juice, topping the rest off with water.
The quickest way to ripen peaches is to toss them into a brown bag on the kitchen counter and fold the top over a few times to seal it. Peaches give off ethylene gas naturally as they sit, which helps them to ripen.
You’ll know they are ripe when they are slightly soft when pressed and smell super fragrant.
Storing and Freezing
- Make-Ahead Instructions: you can prep the pie crust days in advance. Pre-make and bake the pie crust and store at room temperature overnight or even in the freezer for up to 2 months. Otherwise, the entire pie can be made a day in advance, covered loosely in plastic, and stored in the fridge.
- Leftovers: any leftover pie can be wrapped loosely in plastic wrap and stored in the fridge for up to 3 days.
- Freezer: once this pie is completely cooled, wrap it tightly in plastic, then in aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature before eating.
Peaches and Cream Pie Recipe
Single Pie Crust Recipe
- 1 ¼ cups All-Purpose Flour
- ½ teaspoon Salt
- 4 oz Crisco or butter
- ¼ cup Water cold
- ¾ cup Heavy Whipping Cream
- 8 ounce Cream Cheese room temperature
- ½ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Fresh Peach Pie Filling
- 3 large Fresh Peaches peeled and cut into thin slices
- ⅓ cup Sugar
- 1 Tablespoon Lemon Juice
- 1 ½ Tablespoons Cornstarch
- ⅓ teaspoon Salt
- 1 Tablespoon Butter
- ¼ teaspoon Almond Extract
Homemade Whipped Cream
- 1 ½ cups Heavy Whipping Cream cold
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Basic Pie Crust
- Preheat oven to 425 degrees.
- In a large mixing bowl, combine the four and salt.
- Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
- Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
- Form the dough into a flat disc and wrap in plastic, let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
- Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick round circle large enough for the dough to hang over your pie plate at least ½".
- Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart, then line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.
- Bake the prepared pie crust in a preheated 425 degree oven for about 12-15 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.
- In the bowl of a stand mixer, add the whipped cream and whip using the whisk attachment until soft peaks form. Transfer to another bowl and set aside.
- Add the room temperature cream cheese to the stand mixer bowl and cream using the paddle attachment for about 30 seconds. Add the powdered sugar and vanilla extract and continue to cream until light and fluffy, or about 2 minutes.
- Carefully fold in the reserved whipped cream by hand until no streaks remain, then transfer the mixture into the prepared pie crust and level off with a knife or offset spatula.
- Place in the refrigerator to chill while you make the peach filling.
Fresh Peach Filling
- In a medium mixing bowl, add the peeled and sliced peaches and sprinkle with sugar. Let sit for 30 minutes at room temperature, then drain the peaches and reserve the juices.
- Put the reserved juices into a measuring cup and add 1 tablespoon of lemon juice and enough water to equal ½ cup of liquid, then add it all to a medium pot.
- Add the cornstarch and salt into the same pot and whisk until smooth, then heat over medium heat, whisking constantly until the mixture starts to bubble and thicken.
- Boil for 30 seconds, then remove sauce from the heat and stir in the butter and almond extract. Whisk until butter is melted and combined, then let cool to room temperature.
- Add the thickened sauce to your fresh peaches and fold together gently, then pour the entire peach mixture into the prepared pie crust and spread evenly.
- Cover with plastic wrap and chill in the fridge for at least one hour, or up to 24 hours before serving.
- Top or serve with homemade whipped cream if desired. Enjoy!
Homemade Whipped Cream
- In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
- Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until medium peaks form.
- Use immediately, or cover with plastic wrap and chill for up to 24 hours.
Here are more desserts that we love!
- Apple Pie
- Easy No-Bake Cheesecake
- Razzleberry Pie
- Lemon Poppy Seed Bundt Cake
- Brownie Bites
- Peach Pie
- More Pie Recipes
- More Dessert Recipes
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This Peaches and Cream Pie has layers of cream cheese and fresh peach filling all set inside a flaky pie crust. Bring to a BBQ, summer picnic or eat a slice at home on your porch or patio and savor the flavor of summer.