🍑🥧 Peaches and Cream Pie — Sweet, Creamy, Fruity and Perfect for Summer!
This Peaches and Cream Pie is the kind of dessert that feels elegant but is surprisingly easy to make.
A buttery crust is filled with juicy peaches and a smooth, lightly tangy cream cheese layer, then finished with a simple peach glaze or whipped topping. Every bite is creamy, fruity, refreshing, and full of old-fashioned summer flavor.
It is perfect for cookouts, family dinners, potlucks, holidays, bridal showers, Sunday dessert, or any time you have fresh peaches to use.
You can make it with fresh, frozen, or canned peaches, and it tastes even better after chilling.
⏱️ Prep Time: 25 minutes
🔥 Bake Time: 45–55 minutes
❄️ Cooling and Chilling Time: At least 4 hours
🕒 Total Time: About 5 hours 30 minutes
🍽️ Servings: 8–10
🥧 Pie Dish: 9-inch deep-dish pie plate
Ingredients
For the Crust
- 1 unbaked 9-inch pie crust, homemade or store-bought
- 1 teaspoon all-purpose flour, for dusting
- 1 egg white, lightly beaten, optional
For the Peach Layer
- 4 cups peeled and sliced fresh peaches
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon, optional
- ⅛ teaspoon ground nutmeg, optional
- A small pinch of kosher salt
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces full-fat block cream cheese, softened
- ½ cup granulated sugar
- 1 large egg, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- A small pinch of salt
Optional Whipped Cream Topping
- 1 cup heavy whipping cream, very cold
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Garnishes
- Fresh peach slices
- Whipped cream
- Cinnamon
- Toasted sliced almonds
- Fresh mint
- Crushed shortbread cookies
- Caramel sauce
Best Peaches to Use
Fresh ripe peaches give this pie the brightest flavor.
Choose peaches that:
- Smell sweet and fragrant
- Feel slightly soft when gently pressed
- Are not bruised or mushy
- Peel easily when ripe
Freestone peaches are easiest to slice because the pit separates more cleanly from the flesh.
You can also use frozen or canned peaches with a few adjustments.
Instructions
1. Prepare the Oven
Preheat your oven to 350°F.
Place a rack in the center of the oven.
Set a rimmed baking sheet in the oven while it preheats. Baking the pie on a hot sheet can help the bottom crust bake more evenly and catch any drips.
2. Prepare the Pie Crust
Fit the pie crust into a 9-inch pie plate.
Trim and crimp the edges as desired.
Lightly prick the bottom with a fork.
For a slightly firmer crust, brush the bottom with a thin layer of beaten egg white.
Refrigerate the prepared crust while you make the fillings.
3. Prepare the Peaches
Peel, pit, and slice the peaches into approximately ¼-inch slices.
Place them in a large bowl.
Add:
- Granulated sugar
- Cornstarch
- Lemon juice
- Cinnamon
- Nutmeg
- Salt
- Vanilla extract
Toss gently until the peaches are evenly coated.
Let the mixture stand for approximately 10 minutes.
The peaches will begin releasing some juice.
4. Prepare the Cream Cheese Filling
Place the softened cream cheese in a mixing bowl.
Beat with an electric mixer for approximately 1 minute, or until smooth.
Add the sugar and beat until creamy.
Mix in the egg, sour cream, vanilla, flour, and salt.
Beat on low speed only until smooth and combined.
Do not overmix.
5. Add the Cream Cheese Layer
Remove the pie crust from the refrigerator.
Spread the cream cheese mixture evenly across the bottom.
Use a spatula to create a smooth layer.
6. Add the Peach Filling
Spoon the peach mixture over the cream cheese layer.
Distribute the slices evenly.
Pour any thickened juices from the bowl over the top.
Avoid piling all the fruit in the center.
7. Bake the Pie
Place the pie on the hot baking sheet.
Bake for approximately 45–55 minutes.
The pie is ready when:
- The crust is golden
- The peach filling is bubbling gently
- The cream layer looks set around the edges
- The center has only a slight wobble
If the crust edges brown too quickly, cover them with strips of aluminum foil or a pie shield.
8. Cool Completely
Remove the pie from the oven.
Place it on a wire rack.
Let it cool completely at room temperature for approximately 2 hours.
Do not slice while warm, or the filling may be loose.
9. Chill
Cover the pie and refrigerate for at least 2 hours.
For the cleanest slices and best flavor, chill it overnight.
10. Prepare the Whipped Cream
Pour the cold heavy whipping cream into a chilled mixing bowl.
Beat on medium speed until it begins to thicken.
Add the powdered sugar and vanilla.
Continue beating until stiff peaks form.
Do not overbeat.
11. Decorate and Serve
Top the chilled pie with whipped cream, fresh peach slices, cinnamon, almonds, mint, or a light drizzle of caramel sauce.
Use a sharp knife to cut clean slices.
Wipe the blade between cuts.
Serve cold or slightly cool.
How to Peel Peaches Easily
Bring a pot of water to a boil.
Cut a shallow “X” in the bottom of each peach.
Place the peaches in boiling water for approximately 30–45 seconds.
Transfer immediately to a bowl of ice water.
Once cool, gently pull the skins away.
Very ripe peaches may need only a few seconds in the boiling water.
Using Frozen Peaches
Use approximately 4 cups frozen sliced peaches.
Thaw them completely.
Drain away excess liquid and pat them lightly with paper towels.
Add an extra 1 tablespoon cornstarch if the peaches remain especially juicy.
Do not add them frozen, as the filling may become watery and bake unevenly.
Using Canned Peaches
Use two 15-ounce cans sliced peaches.
Drain thoroughly.
Pat dry gently with paper towels.
Reduce the sugar in the peach filling to 2–3 tablespoons, especially when the peaches are packed in syrup.
Do not use peach pie filling unless you want a much sweeter result.
Tips for the Best Peaches and Cream Pie
✅ Use ripe but firm peaches: Very soft peaches can become mushy.
✅ Drain excess juice: Too much liquid can prevent the pie from setting.
✅ Use block cream cheese: Tub-style cream cheese may create a softer filling.
✅ Soften the cream cheese fully: This prevents lumps.
✅ Do not overmix the cream layer: Excess air can cause cracking.
✅ Bake until bubbling: Cornstarch needs enough heat to thicken properly.
✅ Cool completely: The filling firms as it cools.
✅ Chill before slicing: Refrigeration gives the cleanest pieces.
Why Is My Pie Runny?
Possible causes include:
- The peaches were extremely juicy
- The pie was underbaked
- The cornstarch was undermeasured
- The pie was cut while warm
- Frozen peaches were not drained
- Canned peaches were not dried
- The pie did not chill long enough
Refrigerate the pie overnight before deciding whether it has fully set.
Why Is My Bottom Crust Soggy?
A soggy crust may result from:
- Very juicy peaches
- A thin aluminum pie pan
- The pie was baked on a cold surface
- The crust was not chilled
- The pie was underbaked
Use a glass or metal pie dish and bake on a preheated baking sheet.
Brushing the crust with egg white also creates a light moisture barrier.
Why Is the Cream Cheese Filling Lumpy?
The cream cheese was probably too cold.
Let it soften at room temperature and beat it alone until smooth before adding sugar, egg, or sour cream.
Why Did the Cream Layer Crack?
Cracks may appear when:
- The filling was overmixed
- The pie was overbaked
- It cooled too quickly
- Too much egg was added
Small cracks are harmless and can be covered with peaches or whipped cream.
No-Bake Peaches and Cream Pie
For a no-bake version, use a prepared graham cracker crust.
Filling
- 8 ounces softened cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 1 cup heavy whipping cream
- 3 cups sliced peaches
Beat the cream cheese, powdered sugar, and vanilla until smooth.
Whip the heavy cream separately to stiff peaks.
Fold it into the cream cheese mixture.
Spread into the crust.
Top with peaches and chill for at least 6 hours.
This version is lighter and mousse-like.
Peach Glaze Option
Combine in a saucepan:
- ½ cup mashed peaches
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Cook over medium heat, stirring constantly, until thickened.
Cool completely.
Brush or spoon the glaze over the chilled pie.
Graham Cracker Crust Variation
Combine:
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons melted butter
Press into a 9-inch pie plate.
Bake at 350°F for 8–10 minutes.
Cool before filling.
This crust works especially well for the no-bake version.
Shortbread Crust Variation
Use crushed shortbread cookies instead of graham crackers.
Reduce the added sugar because shortbread cookies are already sweet.
Cinnamon Streusel Topping
Combine:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- 4 tablespoons cold butter
Cut the butter into the dry ingredients until crumbs form.
Sprinkle over the peaches before baking.
This creates a peach-crisp-style topping.
Peach and Blueberry Pie
Replace 1 cup of the peaches with fresh blueberries.
Add 1 extra teaspoon cornstarch.
The blueberries add color and a lightly tart flavor.
Peach and Raspberry Pie
Add 1 cup fresh raspberries to the peach mixture.
Fold gently to avoid crushing them.
Peach and Almond Pie
Add ½ teaspoon almond extract to the cream cheese filling.
Top with toasted sliced almonds.
Almond extract is strong, so do not add too much.
Peach Cobbler Cream Pie
Top the peach layer with small spoonfuls of biscuit dough before baking.
This creates a dessert that tastes like peach cobbler and cream pie combined.
Mini Peaches and Cream Pies
Line a muffin pan with small rounds of pie dough.
Add a spoonful of cream cheese filling and several peach pieces.
Bake at 350°F for approximately 22–28 minutes.
Cool and chill before serving.
What to Serve with Peaches and Cream Pie
Serve it with:
- Fresh whipped cream
- Vanilla ice cream
- Peach ice cream
- Caramel sauce
- Toasted almonds
- Fresh berries
- Hot coffee
- Iced coffee
- Sweet tea
- Lemonade
- Sparkling water
Make-Ahead Instructions
This pie is ideal for making ahead.
Bake it one day before serving.
Cool and refrigerate overnight.
Add whipped cream and fresh peach garnishes shortly before serving.
The texture and flavor improve after chilling.
Storage Instructions
Cover the pie tightly and refrigerate for up to 4 days.
Because it contains cream cheese, sour cream, and eggs, do not leave it at room temperature for more than 2 hours.
At outdoor gatherings above 90°F, refrigerate it within 1 hour.
Can You Freeze Peaches and Cream Pie?
Yes, but the texture may become slightly softer after thawing.
For the best result:
- Cool and chill the pie completely.
- Freeze it without whipped cream.
- Wrap tightly in plastic wrap and foil.
- Freeze for up to 1 month.
- Thaw overnight in the refrigerator.
- Add fresh whipped cream before serving.
Fresh peach slices used as garnish should not be frozen.
How to Keep Fresh Peach Garnishes from Browning
Toss the peach slices gently with a small amount of lemon juice.
Do not use too much, or the garnish may become overly tart or watery.
Add the slices shortly before serving.
Why You’ll Love This Recipe
🍑 Filled with sweet, juicy peaches
🥧 Buttery, flaky crust
☁️ Smooth cream cheese layer
✨ Elegant but easy to prepare
🧊 Perfect make-ahead dessert
🌞 Ideal for summer gatherings
🎉 Beautiful for parties and holidays
👨👩👧👦 A family-friendly favorite
This Peaches and Cream Pie is creamy, fruity, refreshing, and filled with the flavors of summer.
One chilled slice with whipped cream may be all it takes to make this your new favorite peach dessert!
📌 Save this recipe for cookouts, potlucks, holidays, or peach season.
👇 Would you make yours classic, no-bake, blueberry, raspberry, almond, or topped with cinnamon streusel? Tell us in the comments!
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