Peaches and Cream Pie is that kinda dessert you crave when summer’s rolling, the stores smack you with peaches at every turn, and you’re flat-out tired of basic cakes. Maybe you’ve bought too many peaches, or you want dessert but nothing that involves three hours in the oven. Or hey, you’re just looking for a crowd-pleaser that’s so easy your dog could probably help (not actually recommended). Trust me, if you love easy but show-offy desserts like this simple and delicious easy shepherds pie your family will love or a cozy creamy and delicious scalloped potatoes recipe to try tonight, you’re gonna be obsessed with this sweet pie. Get ready—because I’m breaking it ALL down.
How to Make Peaches and Cream Pie
Alright, grab a chair and let’s talk honest. I once thought pie making meant flour in my hair and aggressive kneading. Not with this bad boy. You want low-key? Here it is. Start with a store-bought or homemade crust, totally up to you. Lay it in your pie pan, then resist the urge to nibble at the edges (I fail this all the time, honestly).
Now, layer your sliced peaches right on the crust. If some slices look ugly, who cares? They’ll get covered in creamy goodness anyway. Mix up your cream cheese and sugar with a splash of vanilla—go wild, maybe a dash of cinnamon if you’re feeling dangerous. Spoon that over the peaches, try not to lick the spatula. Bake till set and golden bubbled at the edges. Chill it a bit, or eat warm and gooey if patience is not your virtue (it’s definitely not mine). And there you have it, a “five-star restaurant” dessert you whipped up with basically zero effort.
People WILL ask you for this one. It’s got that effect.
“Seriously, this was the best pie I’ve ever tasted, and I can’t even make toast right half the time.” – My friend, who’s not wrong
Ingredients for Peaches and Cream Pie
Not gonna bother with a laundry list—keep it tight and classic.
- 1 pie crust (buy or make, just don’t stress it)
- 3-4 ripe peaches (fresh is top; canned in syrup works too if desperate)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- Tiny pinch of salt
If you want the pie super creamy, toss in a couple tablespoons of sour cream (learned that trick last minute, wow). For color, squeeze a lemon on your peaches. Optional, but looks kinda fancy.
How to Pick a Peach
Oh, peaches can be sneaky. If you can, get them local. Look for that sweet peach smell—not that weird bland grocery scent. They should be just soft, not squishy or bruised. Press your thumb gently, you want a little give. Don’t let them turn into mush, though, or you’ll have soggy pie. And please don’t buy those rock-hard ones unless you want to wait days before you bake (been burned by that).
Once you pick your peaches like a pro, slice them up. Leave the skins if you’re lazy like me (the oven softens them right up). My grandma would scold me for that, by the way, but you do you.
Recipe Variations
This Peaches and Cream Pie works with all sorts of fruity swaps. Got blueberries? Chuck them in. Plums? Why the heck not. Heard someone say mango—haven’t tried it, but can’t argue until I do. If you want more spice, sprinkle nutmeg or toss brown sugar in the cream mixture. Some folks even add a crunchy streusel topping, if you need extra flair.
So, if you want more summery fun (or need a break from sweets), a bright and flavorful summer corn salad with avocado delight might hit the spot. Or if autumn rolls in, delicious pumpkin cookies with cream cheese frosting you’ll love—not pie, but still creamy and dreamy.
Try different cookie or nut crusts too. Almond is wild and surprisingly solid. If you want a gluten-free version, lots of those crusts work great and there are so many options out there you’ll never get bored.
Storing and Freezing
Look, leftover Peaches and Cream Pie is rare. But on the off chance, you’ve got some self-control—
- Keep it in the fridge, covered, and it’ll last 3 days EASY (if someone doesn’t steal it first)
- Pop it in the freezer, tight-wrap and all
- Thaw in the fridge before serving, or eat kinda frozen for an ice-cream-pie situation
You honestly can’t mess it up unless you forget it for weeks, which… yeah, not smart.
Serving Suggestions
I swear by these weird little upgrades—try one and see, it’ll level up the whole deal:
- Scoop vanilla ice cream over a warm slice
- Dust with powdered sugar for extra pizzazz
- Drizzle with honey if your peaches aren’t super sweet
- Serve for breakfast because, well, life’s short
Common Questions
Can I use canned peaches for Peaches and Cream Pie?
Yep, for sure. Just drain them well (nobody likes soggy pie).
What if I don’t have cream cheese?
Swap in mascarpone or even thick Greek yogurt. Tastes a bit different, still great.
Is store-bought crust fine?
Heck yes. I use store crust all the time. No shame in the shortcut game.
How do I keep the pie from getting watery?
Toss the peach slices with a teaspoon of flour or cornstarch before layering. It helps.
Can I make this gluten-free?
Absolutely—just use a GF crust and check your vanilla for hidden gluten (some brands sneak it in, so weird).
Ready to Pie it Up?
So, in a nutshell: Peaches and Cream Pie is the absolute answer when you’re craving something sweet and kinda fancy, but you want to keep it chill. Once peaches hit your local store, don’t overthink it, just make this pie. If you get hooked on creamy treats, check out this Award Winning Peaches and Cream Pie Recipe for spins or the slightly elevated Peaches and Cream Pie (with Mascarpone) – Wild Wild Whisk for bakery-vibes at home. Hope you give it a go. Get messy, make memories, and share a slice—almost nothing better in summer!
Peaches and Cream Pie
Ingredients
Method
- Start with a store-bought or homemade pie crust and lay it in your pie pan.
- Layer your sliced peaches directly on the crust.
- Mix the cream cheese with sugar and vanilla, adding a dash of cinnamon if desired.
- Spoon the cream mixture over the peaches.
- Bake until set and edges are golden (approx. 30 minutes).
- Let chill or serve warm.
Notes
Peaches and Cream Pie
Ingredients
Method
- Preheat your oven as per pie crust instructions.
- Lay the pie crust in your pie pan.
- Layer sliced peaches directly on the crust.
- In a bowl, mix cream cheese, sugar, a splash of vanilla, and optional sour cream until smooth.
- Spread the cream mixture over the peaches.
- Bake until set and golden around the edges.
- Chill before serving, or enjoy warm if you can't wait.
