Peaches and Cream Pie

Summer brings an abundance of fresh peaches, and one of the best ways to enjoy them is in a luscious, creamy dessert that highlights their natural sweetness. This peaches and cream pie is a perfect balance of buttery crust, velvety cream filling, and juicy peaches, making it a standout on any dessert table. It’s light, satisfying, and feels indulgent without being overly rich.

Using fresh peaches transforms this dessert into something truly special. When peaches are at their peak, their flavor is vibrant and fragrant, which pairs beautifully with the smooth, slightly tangy cream. If you’ve ever wondered what to do with fresh peaches beyond snacking or grilling, this pie is a fantastic way to showcase their versatility.

One of the best things about this recipe is how adaptable it is. You can make a classic homemade peach pie, or take a shortcut with a no bake peach pie version that comes together in minutes. Both options deliver that creamy, comforting texture that makes peach cream cheese dessert lovers swoon. Whether you’re baking for a holiday, a casual summer gathering, or simply treating yourself, this pie is bound to impress.

Even better, this recipe has earned a reputation as an award winning peaches and cream pie among dessert enthusiasts. The combination of fresh peaches, a rich cream filling, and a perfectly golden crust elevates it above ordinary fruit pies. It’s a crowd-pleaser that’s equally delightful for a weekend treat or a special occasion.

Why You’ll Love It

• Bursting with fresh flavor: Every bite is filled with the natural sweetness of ripe peaches, making it one of the best peach desserts with fresh peaches you can enjoy.
• Creamy and dreamy texture: The smooth, velvety filling blends beautifully with the fruit, creating a creamy peach pie experience that’s both indulgent and refreshing.
• Versatile for any occasion: Whether you make a classic homemade peach pie or try a no bake peach pie version, this dessert works perfectly for summer parties, family dinners, or a cozy night in.
• Impress without stress: Even if you’re not an expert baker, this easy peach pie comes together with minimal fuss, making it approachable for anyone who wants to wow their guests.
• Award-winning taste: Loved by dessert lovers everywhere, this peaches and cream pie has earned a reputation for its rich flavor and perfect balance of sweet and creamy — a true showstopper!

Ingredient List

For the Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Cream Filling

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, whipped

For the Peach Topping

• 4–5 fresh peaches, peeled and sliced
• 2 tbsp granulated sugar
• 1 tsp lemon juice

Ingredient Notes

• I always use full-fat cream cheese for the filling—it makes the creamy peach pie so rich and smooth.
• Don’t skip the lemon juice on the peaches! It brightens the flavor and keeps them from browning.
• Whipped cream is key here—it lightens the filling and makes this dessert feel extra indulgent.
• Fresh, ripe peaches are a must for award winning peaches and cream pie. The flavor just can’t be beaten!
• Graham cracker crust adds the perfect crunch; I like to toast the crumbs slightly for extra depth of flavor.

Kitchen Equipment Needed

• 9-inch pie pan – Perfect size for holding all the layers neatly; I love glass so you can see the beautiful pie inside.
• Mixing bowls – One for the crust, one for the cream filling; I keep a set of colorful ones—they make prep more fun.
• Electric mixer – Essential for whipping cream and cream cheese smooth; my go-to is a hand mixer for easy cleanup.
• Spatula – For folding whipped cream into the cream cheese filling gently. I always use a silicone one—it’s flexible and easy to scrape every last bit.
• Measuring cups & spoons – Accurate measurements make baking easier, especially for the filling and crust.
• Knife & cutting board – For slicing fresh peaches; I prefer a sharp chef’s knife for clean cuts.

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs and sugar. Mix until evenly blended.
3. Pour in melted butter and stir until the crumbs are fully coated and the mixture sticks together when pressed.
4. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan.
5. Bake for 8–10 minutes until the crust is lightly golden. Let it cool completely before adding the filling.
   Pro Tip: Press the crust firmly using the bottom of a measuring cup—it helps create a compact, sturdy base.

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Step 2: Make the Cream Filling

1. In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined.
   Pro Tip: Fold slowly to keep the filling light and airy—don’t overmix or it will deflate.

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Step 3: Prepare the Peaches

1. Peel and slice your fresh peaches into thin wedges.
2. In a small bowl, toss the peaches with sugar and lemon juice.
   Pro Tip: Let the peaches sit for 5–10 minutes—this draws out natural juices and intensifies their flavor.

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Step 4: Assemble the Pie

1. Spread the cream filling evenly over the cooled crust.
2. Arrange the peach slices on top in a circular pattern or however you like—it’s your canvas!
3. Gently press the peaches into the cream slightly so they stay in place.

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Step 5: Chill and Serve

1. Cover the pie with plastic wrap and refrigerate for at least 2 hours to set.
2. Slice carefully with a sharp knife, wiping it clean between cuts for neat slices.
3. Serve chilled and enjoy every creamy, fruity bite!

Pro Tip: This pie can also be made the night before—it tastes even better after the flavors meld overnight.

Tips and Tricks for Success

• Always use ripe, in-season peaches for the best flavor and natural sweetness.
• Make sure the cream cheese is fully softened—it mixes more smoothly and prevents lumps in the filling.
• Whip the cream separately before folding it in; it keeps the filling light and airy.
• Let the crust cool completely before adding the cream filling to avoid it becoming soggy.
• For extra flair, drizzle a little honey or sprinkle cinnamon on top of the peaches before serving.

Ingredient Substitutions and Variations

• Swap graham cracker crust for a traditional pie crust or even a shortbread crust for a different texture.
• Use light cream cheese or mascarpone for a slightly lighter filling without sacrificing creaminess.
• Replace sugar with maple syrup or honey for a natural sweetness twist.
• Add a handful of fresh berries along with the peaches for a colorful summer variation.
• For a no bake peach pie, skip the oven step and press the crust into the pan, then layer the filling and peaches directly.

Serving Suggestions

• I love serving this peaches and cream pie chilled with a scoop of vanilla ice cream—it makes each bite extra indulgent.
• Pair it with a hot cup of coffee or tea for a cozy afternoon treat.
• Serve slices alongside fresh berries or mint leaves for a bright, colorful presentation at summer gatherings.
• For brunch, I like to plate it with a dollop of whipped cream and a drizzle of honey—it elevates the dessert beautifully.
• It’s also wonderful as a light dessert after a grilled meal, balancing savory flavors with sweet, creamy freshness.

Storage and Reheating Instructions

• Refrigerate: Cover tightly with plastic wrap and store in the fridge for up to 3 days.
• Freeze: Wrap slices individually in plastic wrap and place in an airtight container for up to 2 months.
• Thaw: Move frozen slices to the fridge overnight before serving.
• No reheating needed: This pie is best served chilled to keep the creamy filling and fresh peaches at their best.
• Quick tip: If peaches release too much juice after sitting, gently blot with a paper towel before serving for a cleaner slice.

Frequently Asked Questions

Can I use canned peaches instead of fresh?

Yes! While fresh peaches give the best flavor and texture, canned peaches can work in a pinch. Just drain them well to avoid a soggy pie.

Can I make this pie ahead of time?

Absolutely! This pie tastes even better after chilling overnight, as the flavors meld and the filling firms up nicely.

Is there a way to make this pie gluten-free?

Yes, simply use gluten-free graham crackers or a gluten-free pie crust. The filling and peaches are naturally gluten-free.

Can I make a no bake version?

Definitely! Skip the oven step for the crust, press it firmly in the pan, and layer the filling and peaches. Chill until set.

How do I keep the peaches from browning?

Toss the peach slices with a little lemon juice before layering. It keeps them bright and fresh-looking.

Can I add other fruits to this pie?

Yes! Berries, nectarines, or even mango can be layered with the peaches for a fun twist.

Did you try this recipe? Let me know in the comments how it turned out!