A luscious, layered dessert that brings together tender pie crust, creamy filling, fresh peaches, and homemade whipped cream—it’s a true summer showstopper.
Why You’ll Love This Recipe
Multi-layered indulgence: Combines crisp pie crust, cheesecake-esque layer, juicy peach topping, and cloud-like whipped cream
Show-stopping presentation: Gorgeous dessert with bright fruit and creamy perfection
Make-ahead options: Easily prepare crust, filling, or even whole pie in advance
Versatile serving: Great for gatherings, potlucks, or a special treat at home
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Single Pie Crust
1¼ cups all-purpose flour
½ tsp salt
4 oz Crisco or cold butter
¼ cup cold water
Cream Cheese Layer
¾ cup heavy whipping cream
8 oz cream cheese, room temperature
½ cup powdered sugar
1 tsp vanilla extract
Fresh Peach Pie Filling
3 fresh peaches, peeled and thinly sliced
⅓ cup sugar
1 Tbsp lemon juice
1½ Tbsp cornstarch
⅓ tsp salt
1 Tbsp butter
¼ tsp almond extract
Homemade Whipped Cream
1½ cups cold heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
Directions
1. Basic Pie Crust
Preheat oven to 425 °F.
In a bowl, mix flour and salt. Cut in Crisco or butter until mixture resembles coarse meal.
Add cold water, mix lightly until dough just comes together—do not overmix.
Form into a disc, wrap, and chill for 30 minutes to 1 hour.
Roll to ¼″ thickness, fit into pie plate, trim edges, and decorate. Prick bottom and line with parchment and pie weights.
Bake 12–15 minutes until edges are lightly golden. Cool.
2. Cream Cheese Layer
Whip ¾ cup cream in mixer until soft peaks form; set aside.
In same mixer, beat cream cheese for 30 seconds. Add powdered sugar and vanilla; beat until fluffy (~2 minutes).
Fold in whipped cream until no streaks remain. Spread evenly into cooled crust. Chill while you make the peach topping.
3. Fresh Peach Filling
Toss peach slices with sugar; let sit 30 minutes, then drain, reserving juice.
In a pot, combine reserved juice amended to ½ cup total with lemon juice, water, cornstarch, and salt. Cook over medium heat until bubbling and thickened (~30 seconds boiling).
Remove from heat, stir in butter and almond extract. Cool to room temperature.
Gently fold peaches into sauce and pour over cream layer. Chill uncovered for at least 1 hour (up to 24 hours).
4. Homemade Whipped Cream
In a chilled bowl, whip cold cream, powdered sugar, and vanilla until medium peaks form (~3–4 minutes).
Spoon or pipe over peach layer just before serving.
Servings and Timing
Yields: 8–10 slices
Prep time: 30 minutes (plus chilling time)
Bake time: 12–15 minutes
Chill time: 1–24 hours
Total time: ~1 hour 45 minutes, plus chill
Variations
Make-ahead friendly: Pre-bake crust days ahead or freeze for up to 2 months.
Fruit swaps: Use berries, mango, or apricots instead of peaches.
Crust upgrade: Add 1 Tbsp sugar or ½ tsp cinnamon to crust for sweetness.
Flavor boosts: Stir 1 tsp lemon zest into the cream cheese layer or drizzle honey over peaches.
Storage/Reheating
Refrigerate leftover pie loosely wrapped for up to 3 days.
Freeze after chilling: wrap tightly and freeze for up to 2 months. Thaw in fridge overnight.
Make ahead: Assemble entire pie and chill up to 1 day before serving.
FAQs
1. Can I skip chilling the dough?
Yes—you can bake without chilling, though resting helps with flakiness and ease of rolling.
2. What if my peach juice isn’t enough?
Add water to reach ½ cup total liquid before adding cornstarch for proper thickness.
3. Can I use frozen peaches?
Yes—thaw completely and drain before using. Increase juice amount if needed.
4. Why fold whipped cream into cream cheese layer?
It lightens the texture, making it fluffy and mousse-like for better layering.
5. Can I use a store-bought crust?
Absolutely—use a ready-made pie crust to save time.
6. How do I prevent watery filling?
Drain peaches well, adjust liquid, and ensure cornstarch mixture thickens fully before cooling.
7. Can I pipe the whipped cream?
Yes—use a piping bag with a large star tip for a decorative topping.
8. Is this gluten-free?
Use a gluten-free flour blend for crust and ensure all ingredients are GF-certified.
9. Can I reduce sugar?
Yes—reduce sugar in peach filling or cream layer slightly to taste.
10. Can I make mini pies or tarts?
Yes—use tartlet pans and reduce bake/chill times for individual serving sizes.
Conclusion
Peaches and Cream Pie is a stunning and delightful way to enjoy summer fruit, combining flaky crust, silky cream cheese filling, juicy peaches, and velvety whipped cream. Elegant yet easy to customize, it’s destined to be a favorite for any special occasion or sweet craving. Serve chilled—each slice is pure deliciousness. Enjoy!
Peaches and Cream Pie is a decadent layered dessert featuring a flaky pie crust, smooth cream cheese filling, fresh peach topping, and homemade whipped cream. A perfect summer treat that’s as elegant as it is delicious.
Ingredients
Single Pie Crust:
1¼ cups all-purpose flour
½ tsp salt
4 oz Crisco or cold butter
¼ cup cold water
Cream Cheese Layer:
¾ cup heavy whipping cream
8 oz cream cheese, room temperature
½ cup powdered sugar
1 tsp vanilla extract
Fresh Peach Pie Filling:
3 fresh peaches, peeled and sliced
⅓ cup sugar
1 Tbsp lemon juice
1½ Tbsp cornstarch
⅓ tsp salt
1 Tbsp butter
¼ tsp almond extract
Homemade Whipped Cream:
1½ cups cold heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
Instructions
Make Pie Crust: Preheat oven to 425°F. Combine flour and salt; cut in butter. Add water, form dough, chill 30–60 minutes. Roll out, fit into pie dish, prick bottom, use pie weights, and bake 12–15 minutes. Cool completely.
Cream Cheese Layer: Whip ¾ cup cream to soft peaks. Beat cream cheese with powdered sugar and vanilla until fluffy. Fold in whipped cream and spread into cooled crust. Chill.
Peach Filling: Macerate peaches with sugar 30 minutes, then drain. Cook juice with lemon juice, cornstarch, and salt until thick. Stir in butter and almond extract. Cool, fold in peaches, and pour over cream layer. Chill 1+ hour.
Whipped Cream: Whip cream with powdered sugar and vanilla to medium peaks. Spoon or pipe over chilled pie before serving.
Notes
Use frozen peaches if fresh are unavailable—thaw and drain well.
Substitute cream of chicken or celery soup if desired.
Pre-bake crust ahead and freeze for easy assembly.
