Peaches and Cream Pie Recipe
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.
Servings: 1 9-inch pie
Calories: 551kcal
Ingredients
Single Pie Crust Recipe
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 4 ounces Crisco (or butter)
- 1/4 cup water cold
Cream Cheese Layer
- 3/4 cup heavy whipping cream
- 8 ounces cream cheese room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Fresh Peach Pie Filling
- 3 fresh peaches peeled and sliced thin
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 1½ tablespoons cornstarch
- 1/3 teaspoon salt
- 1 tablespoon butter
- 1/4 teaspoon almond extract
Homemade Whipped Cream
- 1½ cups heavy whipping cream cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
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, then let rest in the cooler for about 30 minutes - 1 hour.
- Once the dough has chilled, remove from the plastic wrap and transfer to a lightly floured surface. Using a rolling pin, start in the middle of the dough and roll outwards to make a circle that is about ¼" thick and large enough to hang over your pie plate at least ½".
- Carefully line a pie plate with the rolled dough, pressing into the sides. Fold the edges under and pinch 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 your preheated oven for about 12-15 minutes, or until lightly golden on the edges. Remove from the oven, carefully remove the beans and parchment paper, and let cool while you make the filling.
Cream Cheese Layer
- 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 1/2 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.
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.
- Spoon on top of the peach filling and serve immediately. Enjoy!
Notes
- 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.
- Storing Instructions: any leftover pie can be wrapped loosely in plastic wrap and stored in the fridge for up to 3 days.
- Freezing: 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.
- Chilling the pie dough: 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.
- Serving Suggestion: Top or serve with homemade whipped cream or vanilla ice cream!
Nutrition
Calories: 551kcal | Carbohydrates: 44g | Protein: 4g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 96mg | Sodium: 282mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1243IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg