Peaches and Cream Pie

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What do you get when you combine a layer of juicy peach slices with a deliciously sweet cream cheese pie filling and whipped topping? My perfect peaches and cream pie recipe!

Inside the peaches and cream pie.

Ah, summer, a.k.a prime peach season! If you have too many fresh peaches on your hands this summer and don’t know what to do with them, I definitely recommend transforming them into this easy peaches and cream pie recipe.

There’s a lot to love about this peach pie. Firstly, besides the fresh peaches and cream cheese, you probably have the rest of the ingredients at home right now: sugar, cornstarch, an egg, lemon juice, cinnamon, and vanilla extract.

Secondly, it’s really easy to make. We use an unbaked pie shell so there’s no pre-baking needed. Then we start with a layer of fresh peaches before mixing the dry ingredients, the wet ingredients, and the wet and dry together. All that’s left to do is bake the pie for an hour and add the whipped topping once it’s cooled.

I just know you’re going to love the combination of the flaky pie crust, creamy cinnamon-spiced pie filling, juicy peaches, and refreshing whipped cream. This is a lovely light dessert that’s perfect for your next summer gathering. Here are some more summer pie recipes I love as well. Alright, who’s ready to bake a delicious peaches and cream pie?

Labeled ingredients for peaches and cream pie.

Recipe Ingredients

How to Make Peaches and Cream Pie

Place sliced peaches into unbaked pie crust.

Preheat the oven to 350.

Put the sliced peaches in the unbaked pie shell.

Mix together the dry ingredients.

Mix together the cornstarch, sugar, and cinnamon (the dry ingredients) in a small bowl.

In separate bowl, beat together the wet ingredients.

In another bowl, beat the egg, cream cheese, lemon juice, and almond or vanilla extract.

Combine half of wet and dry ingredients, mix, and then add the remainder.

In the wet ingredients, add half of the dry ingredients and mix.

Then add the rest of the dry ingredients and mix well.

Pour this on top of the sliced peaches.

Add this on top of the sliced peaches.

Spread it to ensure it covers the entire pie.

Spread it to the edges to ensure the pie filling covers the entire pie shell.

Unbaked pie ready for the oven.

Bake in your preheated oven for one hour.

Peaches and cream pie cooling on wire rack.

Now we have to patiently wait for our peaches and cream pie to cool on a wire rack before…

Peaches and cream pie topped with whipped cream.

We add the Cool Whip or our homemade whipped cream.

Inside the peaches and cream pie.

You can eat it straight away or chill it some more.

Slice of peaches and cream pie.

Either way, it’s delicious! Add a sliced peach garnish and enjoy!

Storage

Store leftover pie in an airtight container in the fridge for up to 2 days. Because of the whipped topping, I don’t recommend freezing the pie.

Recipe Notes

  • Go ahead and use your favorite pie crust, whether that’s a store-bought pie shell, a homemade pie crust, or a graham cracker crust.
  • If you want to add more flavor to your cream cheese filling, add 1/4 teaspoon of ground nutmeg as well. It’s the perfect complement to the cinnamon.

Recipe FAQs

Can I use canned peaches or frozen peaches?

In a pinch, you can definitely use canned peaches or frozen peaches. You’ll need about 3 cups. Just ensure they’re thawed and well-drained.

Check out these other delicious peach recipes:

Homemade Peach Ice Cream (No Eggs Needed)

Peach Kuchen

Baked Peach Oatmeal

Peach Dump Cake Recipe (3 Ingredients Only)

Easy Old-Fashioned Peach Cobbler Recipe

Sugar-Free Peach Lemonade (2 Ingredients Only)

Slice of peaches and cream pie.

Peaches and Cream Pie

My peaches and cream pie recipe combines a layer of juicy peach slices with a sweet cream cheese pie filling and whipped topping.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: peaches, pie
Servings: 8 slices
Calories: 370kcal

Ingredients

  • 3 fresh peaches: peeled, pits removed, and thinly sliced
  • 1 cup granulated sugar
  • 1.5 tsp cornstarch
  • 1 tbsp lemon juice
  • 1 egg
  • 1/2 cup cream cheese
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon almond extract or vanilla extract
  • 1 unbaked pie crust

Topping

Instructions

  • Preheat the oven to 350.
  • Put the sliced peaches in the unbaked pie crust.
    3 fresh peaches: peeled, pits removed, and thinly sliced, 1 unbaked pie crust
  • Mix together the cornstarch, sugar, and cinnamon (the dry ingredients) in a small bowl.
    1 cup granulated sugar, 1.5 tsp cornstarch, 1/4 teaspoon cinnamon
  • In another bowl, beat the egg, cream cheese, lemon juice, and almond or vanilla extract.
    1 egg, 1/2 cup cream cheese, 1/2 teaspoon almond extract or vanilla extract, 1 tbsp lemon juice
  • In the wet ingredients, add half of the dry ingredients and mix, then add the rest of the dry ingredients and mix well. Add this pie filling on top of the sliced peaches.
  • Bake in your preheated oven for one hour. Let cool and add the cool whip or our homemade whipped cream. Can chill if you like and serve after it's cooled.
    2 cups cool whip or our homemade whipped cream with evaporated milk

Nutrition

Calories: 370kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

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58 Comments

  1. I have this recipe from 2013 and it used sour cream instead of cream cheese. I like the sour cream better, but I’m wondering why Christie changed it?

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