A luscious, creamy pie layered with fresh peaches and a smooth vanilla cream filling, perfect for summer gatherings or a delightful dessert any time. This pie strikes the ideal balance between fruity freshness and velvety richness, making it a timeless favorite I always love to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 9-inch pie crust (store-bought or homemade)
4 cups fresh peaches, peeled and sliced
3/4 cup granulated sugar, divided
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup whole milk
1 cup heavy cream
3 large egg yolks
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 tablespoons unsalted butter
Directions
Preheat the oven to 375°F (190°C).
Fit the pie crust into a 9-inch pie pan, trim the edges, and prick the bottom lightly with a fork. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool.
In a medium bowl, toss the sliced peaches with 1/4 cup sugar, cornstarch, cinnamon, and salt. Set aside.
In a saucepan, whisk together sugar, flour, and egg yolks until smooth. Gradually whisk in milk and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble, about 6-8 minutes. Remove from heat and stir in butter and vanilla extract. Let cool slightly.
Pour half of the cream filling into the cooled pie crust. Arrange half of the peach slices evenly on top.
Pour the remaining cream filling over the peaches and then layer the remaining peaches on top.
Bake the assembled pie at 350°F (175°C) for 25-30 minutes, until the peaches are tender and the filling is set.
Remove from oven and let cool completely on a wire rack before chilling in the refrigerator for at least 2 hours to firm up.
Serve chilled, optionally topped with whipped cream or a sprinkle of cinnamon.
Servings and timing
This recipe yields 8 servings.
Prep time: 20 minutes
Cooking time: 45 minutes
Total time (including chilling): about 1 hour 15 minutes plus at least 2 hours chilling time
Variations
I like to switch things up by adding a splash of bourbon or almond extract to the cream filling for a subtle twist. Another favorite variation is to use nectarines instead of peaches for a slightly tangier flavor. For a nutty crunch, sprinkling toasted pecans or sliced almonds over the top before chilling adds great texture. You can also swap the regular pie crust for a graham cracker crust to add a buttery, crumbly base.
Storage/reheating
I store leftovers covered tightly in the refrigerator, where the pie keeps well for up to 3 days. Because this pie is best served chilled, I don’t recommend reheating. Just take it out of the fridge a few minutes before serving to let it soften slightly if needed.
FAQs
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches, but make sure to thaw and drain them well to avoid excess moisture that could make the pie soggy.
Can this pie be made ahead of time?
Absolutely. I often make it a day ahead and keep it chilled to let the flavors meld and the filling set perfectly.
Is it possible to use a gluten-free crust?
Definitely! A gluten-free pie crust works just as well, and I recommend blind baking it the same way to ensure a crisp base.
How do I prevent the crust from getting soggy?
Blind baking the crust before adding the filling is key. Also, tossing the peaches with cornstarch helps absorb excess juice.
Can I make this pie vegan or dairy-free?
You can try substituting the dairy with coconut milk and cream alternatives and using a vegan pie crust. For the egg yolks, a cornstarch slurry or a vegan custard base can be used instead.
Conclusion
I find Peaches and Cream Pie to be a perfect summer dessert that impresses without requiring complicated steps. The fresh peaches bring brightness, and the creamy vanilla filling adds a touch of indulgence that feels both nostalgic and special. Whether for a family gathering or a casual treat, this pie is a beautiful way to celebrate fresh fruit with a creamy twist.
Recipe:
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Peaches and Cream Pie
- Total Time: 1 hour 15 minutes plus at least 2 hours chilling
- Yield: 8 servings
- Diet: Vegetarian
Description
A luscious, creamy pie layered with fresh peaches and a smooth vanilla cream filling, perfect for summer gatherings or a delightful dessert any time.
Ingredients
1 9-inch pie crust (store-bought or homemade)
4 cups fresh peaches, peeled and sliced
3/4 cup granulated sugar, divided
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup whole milk
1 cup heavy cream
3 large egg yolks
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 tablespoons unsalted butter
Instructions
- Preheat the oven to 375°F (190°C).
- Fit the pie crust into a 9-inch pie pan, trim the edges, and prick the bottom lightly with a fork. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool.
- In a medium bowl, toss the sliced peaches with 1/4 cup sugar, cornstarch, cinnamon, and salt. Set aside.
- In a saucepan, whisk together 1/2 cup sugar, flour, and egg yolks until smooth. Gradually whisk in milk and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble, about 6-8 minutes. Remove from heat and stir in butter and vanilla extract. Let cool slightly.
- Pour half of the cream filling into the cooled pie crust. Arrange half of the peach slices evenly on top.
- Pour the remaining cream filling over the peaches and then layer the remaining peaches on top.
- Bake the assembled pie at 350°F (175°C) for 25-30 minutes, until the peaches are tender and the filling is set.
- Remove from oven and let cool completely on a wire rack before chilling in the refrigerator for at least 2 hours to firm up.
- Serve chilled, optionally topped with whipped cream or a sprinkle of cinnamon.
Notes
For a twist, add a splash of bourbon or almond extract to the cream filling.
Use nectarines instead of peaches for a tangier flavor.
Sprinkle toasted pecans or sliced almonds over the top before chilling for added texture.
Substitute the pie crust with a graham cracker crust for a buttery, crumbly base.
Store leftovers covered in the refrigerator for up to 3 days; serve chilled and avoid reheating.
Frozen peaches can be used if thawed and drained well.
Blind baking the crust prevents sogginess.
Vegan/dairy-free variations are possible with alternative milks and custard bases.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg
