Peaches and Cream Pie
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.
Equipment
- 9-inch pie pan
- Mixing Bowls
- Electric mixer
- Spatula
- Measuring Cups & Spoons
- Knife & cutting board
Ingredients
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
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and sugar. Mix until evenly blended.
- Pour in melted butter and stir until the crumbs are fully coated and the mixture sticks together when pressed.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan.
- 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.
Step 2: Make the Cream Filling
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- 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.
Step 3: Prepare the Peaches
- Peel and slice your fresh peaches into thin wedges.
- 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.
Step 4: Assemble the Pie
- Spread the cream filling evenly over the cooled crust.
- Arrange the peach slices on top in a circular pattern or however you like—it’s your canvas!
- Gently press the peaches into the cream slightly so they stay in place.
Step 5: Chill and Serve
- Cover the pie with plastic wrap and refrigerate for at least 2 hours to set.
- Slice carefully with a sharp knife, wiping it clean between cuts for neat slices.
- 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.
Notes
Nutritional Value (Per Serving — Approximate):
- Calories: 335
- Carbohydrates: 34g
- Protein: 3g
- Fat: 21g
- Saturated Fat: 12g
- Fiber: 2g
- Sugar: 24g
- Sodium: 180mg
- Cholesterol: 55mg