Peach Cream Pie
So you’re craving sweet, creamy, peachy goodness without turning your kitchen into chaos? Enter Peach Cream Pie. Fluffy whipped cream, tender peaches, and a buttery crust come together in a dessert that looks impressive but is actually very doable.
It’s basically a hug in pie form—smooth, sweet, and perfectly peachy.
Why This Recipe Is Awesome
- Creamy, luscious filling with fresh, juicy peaches
- Buttery crust that holds everything perfectly
- Sweet without being overwhelming
- Perfect for summer, brunch, or anytime you want a classic dessert
IMO, a cream pie is the ultimate “I care about flavor but also about comfort” dessert.
Ingredients You’ll Need
For the Crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Peach Filling
- 4–5 ripe peaches, peeled, pitted, and sliced
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp cinnamon (optional)
For the Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Optional: extra peach slices for garnish
Step-by-Step Instructions
- Prepare the crust.
Mix flour and salt. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Chill 30 minutes. - Pre-bake the crust.
Roll dough into a 9-inch pie pan. Prick the bottom with a fork. Bake at 375°F (190°C) for 15 minutes until lightly golden. Let cool. - Prepare the peach filling.
In a saucepan, combine sliced peaches, sugar, cornstarch, vanilla, and cinnamon. Cook over medium heat until thickened, 5–7 minutes. Let cool slightly. - Assemble the pie.
Pour peach mixture into the cooled crust. Spread evenly. - Make the cream topping.
Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over the peach filling. - Chill.
Refrigerate for at least 2 hours to let the filling set and flavors meld. - Garnish and serve.
Top with extra peach slices if desired. Slice and enjoy!
Common Mistakes to Avoid
- Skipping chilling for the crust: Dough will shrink or be difficult to handle
- Not thickening the peach filling: Pie may be too runny
- Overwhipping cream: Turns into butter—don’t do it
- Adding cream too early: It should go on top once peaches have cooled
- Using underripe peaches: Sweet, ripe peaches make all the difference
Alternatives & Substitutions
- Fruit variation: Nectarines or mangoes work beautifully
- Gluten-free crust: Use a gluten-free flour blend
- Vegan option: Use coconut cream for topping and vegan butter for crust
- Extra flavor: Add a splash of almond extract to the cream
- Less sugar: Adjust sugar in filling based on peach sweetness
FAQ (Frequently Asked Questions)
Can I use canned peaches?
Yes, drain them well and adjust sugar based on sweetness.
Do I have to pre-bake the crust?
Yes, it helps prevent a soggy bottom.
Can I make it ahead?
Yes, assemble and chill for a few hours or overnight.
How long will it last?
2–3 days in the refrigerator.
Can I freeze this pie?
Technically yes, but whipped cream topping may lose texture—best fresh.
Final Thoughts
This Peach Cream Pie is creamy, fruity, and comforting—a classic dessert done right. Sweet peaches, buttery crust, and fluffy cream make it irresistible.
Slice, serve, and savor every bite of this creamy, peachy delight.
