A luscious, creamy pie layered with fresh peaches and a smooth vanilla cream filling, perfect for summer gatherings or a delightful dessert any time.

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

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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.

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.