There’s nothing quite like a slice of peaches and cream pie to capture the essence of summer in every bite. With its luscious layers of juicy peaches and silky cream nestled in a buttery crust, this dessert is both indulgent and refreshingly light. Want to know the secret to making it absolutely irresistible? Keep reading — it’s easier than you think.
| Servings: | 8 |
| Prep Time: | 20 minutes |
| Cook Time: | 45 minutes |
| Total Time: | 1 hour 5 minutes |
| Serving Size: | 1 slice |
Ingredients
- 1 unbaked 9-inch pie crust
- 4 cups peeled and sliced ripe peaches
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon powdered sugar for dusting
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Peeler
- Knife and cutting board
- Oven
Instructions
- Step 1: Preheat your oven to 375 degrees Fahrenheit. Roll out your pie crust and gently press it into a 9-inch pie dish. Crimp the edges and pop it into the fridge while you prepare the filling.
- Step 2: In a large bowl, gently toss the peach slices with sugar, lemon juice and flour. Let them rest for about 10 minutes. This rest helps draw out the juices and give the filling a syrupy boost.
- Step 3: In a separate bowl, whisk together the heavy cream, egg, vanilla and cornstarch until smooth and silky. The cornstarch gives the cream a little extra body so it sets just right when baked.
- Step 4: Spoon the peaches into the prepared pie crust. Do not be shy with the syrup at the bottom of the bowl — that is flavor gold. Then slowly pour the custard mixture over the peaches until the crust is nearly filled but not overflowing.
- Step 5: Place the filled pie dish on a baking sheet to catch any potential drips. Bake for 40 to 45 minutes until the cream filling has set and the crust is beautifully golden at the edges.
- Step 6: Let the pie cool on a wire rack for at least 2 hours so the custard firms up fully. This part takes patience but makes all the difference for clean slices.
- Step 7: Just before serving, dust the top with a little powdered sugar. You can also add a touch of whipped cream for extra flair.
Nutrition per Serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Description
Bite into a slice of peaches and cream pie and you are instantly transported to a golden summer afternoon. The sweetness of ripe peaches layered over a silky vanilla custard whispers of orchard breezes and carefree moments. Nestled in a buttery flaky crust, this pie captures everything luscious about stone fruit season in one decadent, creamy bite. It is like peach cobbler’s elegant cousin stepped into a bakery with an apron full of sunshine.
The filling is light yet indulgent. The fresh peaches become syrupy and tender in the oven, while the rich cream filling wraps around them like a warm hug. As it bakes, sweet aromas swirl through the kitchen — the scent of vanilla mingling with bubbling peach juice evokes childhood picnics, Fourth of July dessert tables and slices shared on porch swings.
Why You’ll Love This Recipe
Peaches and cream pie celebrates simplicity and flavor in perfect harmony. It uses fresh or canned peaches, making it easy to enjoy even when summer fruit is out of season. This dessert is an easy showstopper — beautiful enough for entertaining, but simple enough for a casual weekend treat. Both the crust and filling come together with minimal prep, and the bake time is hands-off, making it ideal for beginner or busy bakers.
Aside from its irresistible flavor, the recipe is flexible. You can make your own pie crust or use a store-bought one to save time. Plus, it works equally well with fresh, frozen or canned peaches, giving you options based on your pantry or local produce.
Serving and Storage Tips
Peaches and cream pie should be refrigerated once fully cooled. Cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days. For the best flavor, bring the pie to room temperature or gently warm it in the oven at 300 degrees Fahrenheit for about 10 minutes before serving.
This pie is not ideal for freezing due to its creamy custard-like filling, which may separate when thawed. However, you can prep the crust and even slice the peaches in advance. If prepping ahead, assemble the crust and store it covered in the refrigerator for up to 2 days, and prepare the filling just before baking.
Recipe Notes
For a time-saving shortcut, you can use a store-bought refrigerated pie crust. If using canned peaches, drain them well and pat dry with paper towels to avoid a watery filling. Frozen peaches should be thawed and well drained before use to keep the custard creamy.
FAQ
Can I use frozen peaches instead of fresh?
Yes, frozen peaches are a great alternative. Be sure to thaw them completely and drain off any excess liquid. Pat them dry with a paper towel to prevent a soggy filling.
Can I make this pie the night before?
Absolutely. Bake the pie fully, let it cool, and refrigerate overnight. Bring it to room temperature before serving or rewarm briefly in a low oven for a just-baked feel.
What can I use instead of heavy cream?
You can substitute half-and-half or a plant-based alternative like coconut cream, but note the texture and flavor may change slightly. If using coconut cream, choose the unsweetened kind and whisk thoroughly to eliminate lumps.
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