Peaches and Cream Pie is a delicious summer dessert that combines juicy peaches with a rich, creamy filling and a tender pastry crust. It has the perfect balance of sweet fruit and smooth, creamy texture, making it an excellent choice for family dinners, potlucks, holidays, and special occasions.
This easy recipe can be made with fresh, frozen, or canned peaches, so you can enjoy it throughout the year.
Prep Time: 25 minutes
Bake Time: 45–55 minutes
Chill Time: 2–3 hours
Total Time: About 3½–4 hours
Servings: 8
Difficulty: Easy to Moderate
Ingredients
For the Pie Crust
- 1 unbaked 9-inch pie crust
- 1 tablespoon granulated sugar, optional
For the Peach Filling
- 4–5 fresh peaches, peeled, pitted, and sliced
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
If using canned peaches, drain them very well before adding them to the recipe.
For the Cream Filling
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup sour cream
- 2 tablespoons all-purpose flour
For the Topping
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional:
- Fresh peach slices
- A light dusting of cinnamon
- Powdered sugar for decoration
Directions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Place the oven rack in the center position.
Prepare a 9-inch pie dish with the unbaked pie crust.
If using a refrigerated pie crust, allow it to sit according to the package directions before placing it into the pie dish.
Step 2: Prepare the Peaches
Wash the peaches thoroughly.
If using fresh peaches, peel them and remove the pits.
Slice the peaches into thin, even pieces.
Place them in a large mixing bowl.
Add the sugar, flour, lemon juice, cinnamon, and salt.
Gently toss everything together until the peaches are evenly coated.
Allow the mixture to sit for approximately 5–10 minutes while you prepare the cream filling.
Step 3: Make the Cream Filling
Place the softened cream cheese in a large mixing bowl.
Beat it until smooth and creamy.
Add the sugar and vanilla extract.
Beat again until well combined.
Add the egg, sour cream, and flour.
Mix until the filling is smooth.
Do not overmix once all the ingredients have been incorporated.
Step 4: Assemble the Pie
Arrange the prepared peaches evenly over the bottom of the pie crust.
Pour the cream cheese mixture over the peaches.
Use a spatula to spread the filling gently and evenly.
Make sure the filling reaches the edges of the crust.
Step 5: Bake
Place the pie in the preheated oven.
Bake for approximately 45–55 minutes, or until the center is mostly set and the edges are lightly golden.
The center may still have a slight jiggle when you remove the pie from the oven. It will continue to firm up as it cools.
If the crust begins to brown too quickly, loosely cover the edges with aluminum foil.
Step 6: Cool the Pie
Remove the pie from the oven and place it on a cooling rack.
Allow it to cool at room temperature for about 1 hour.
Do not cut it immediately while it is still very hot, because the creamy filling needs time to set.
Step 7: Refrigerate
Once the pie has cooled, cover it and refrigerate for at least 2–3 hours.
For the best texture and easiest slicing, refrigerate it overnight.
Step 8: Prepare the Whipped Cream
When you’re ready to serve the pie, pour the cold heavy cream into a chilled mixing bowl.
Add the powdered sugar and vanilla extract.
Beat with an electric mixer until soft or medium peaks form.
Be careful not to overbeat the cream.
Step 9: Decorate
Spread or pipe the whipped cream over the chilled pie.
Add a few fresh peach slices on top if desired.
You can also sprinkle a very small amount of cinnamon or powdered sugar over the finished dessert.
Step 10: Serve
Slice the pie with a sharp knife.
For cleaner slices, wipe the knife between cuts.
Serve chilled.
Tips for the Best Peaches and Cream Pie
Choose ripe but firm peaches
Very soft peaches can release too much liquid during baking. Choose peaches that are ripe but still firm enough to slice easily.
Drain canned peaches thoroughly
If using canned peaches, drain them completely and gently pat them dry with paper towels.
Excess liquid can make the pie filling watery.
Don’t skip the cooling time
The pie needs time to set after baking. Cutting it too early can cause the creamy filling to spread.
Use room-temperature cream cheese
Softened cream cheese blends more easily and produces a smoother filling.
Protect the crust
If the edges of the crust begin browning too quickly, cover them loosely with aluminum foil during the latter part of baking.
Fresh, Frozen, or Canned Peaches?
Fresh Peaches
Fresh peaches provide the best texture and a naturally bright flavor when they are in season.
Frozen Peaches
Frozen peaches can also work. Thaw them first and drain away excess liquid before using.
Canned Peaches
Canned peaches are convenient and allow you to make this pie year-round.
Choose peaches packed in juice when possible and drain them thoroughly.
Variations
Peach and Blueberry Cream Pie
Add ½–1 cup of fresh blueberries along with the peaches for a colorful fruit combination.
Peach and Raspberry Pie
Add fresh raspberries to the peach layer for a slightly tart contrast.
Cinnamon Peach Cream Pie
Increase the cinnamon slightly and add a small pinch of nutmeg for a warm, spiced flavor.
Almond Peach Cream Pie
Add a small amount of almond extract to the cream filling and sprinkle sliced almonds over the top before serving.
How to Store Peaches and Cream Pie
Because this pie contains cream cheese, sour cream, egg, and whipped cream, it should be refrigerated.
Cover the pie and store it in the refrigerator.
For the best quality, enjoy it within several days.
Avoid leaving the finished pie at room temperature for extended periods.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes. This pie is an excellent make-ahead dessert. Prepare it the day before and refrigerate it overnight.
Add the whipped cream and fresh peach garnish shortly before serving for the best appearance.
Can I use canned peaches?
Yes. Canned peaches work very well. Drain them thoroughly before using.
Why is my pie runny?
The most common reasons are excess moisture from the peaches or insufficient cooling time.
Fresh, frozen, and canned peaches can all release liquid. Make sure excess moisture is removed, and allow the pie to cool and chill completely before slicing.
Can I freeze Peaches and Cream Pie?
Freezing can affect the texture of the cream-based filling and whipped topping, so refrigeration is generally recommended for the best results.
Final Thoughts
Peaches and Cream Pie is a wonderfully creamy dessert that combines sweet, juicy peaches with a smooth cream cheese filling and a tender pie crust.
Whether you use fresh peaches during summer or canned peaches during the colder months, this recipe is simple enough for an everyday dessert and elegant enough for a special occasion.
Serve it chilled with a generous spoonful of whipped cream, and enjoy the delicious combination of peaches and rich cream in every bite.