Peach Cream Pie Recipe

A Peach Cream Pie made with cream cheese base layer on a graham cracker crust and topped with chopped fresh peaches.

This is the BEST peach pie recipe! I love the graham cracker crust that has a hint of cinnamon flavor in it, and the fluffy whipped cream cheese layer is truly divine! But the very best part is the sauce fresh peaches that top this decadent peach pie!

Course Dessert

Cuisine American

Prep Time 50

Cook Time 20

Total Time 1 10

Servings servings

Calories 456kcal

Author Whitney Wright

Equipment

Ingredients

Graham Cracker Crust

1 1/2 cups graham cracker crumbs finely crushed
1/3 cup granulated sugar
6 tablespoons butter melted
1/2 teaspoon ground cinnamon

Whipped Cream Cheese Filling

1 cup heavy cream
1 cup powdered sugar
4 oz cream cheese softened to room temperature
1 teaspoon vanilla extract
1 tablespoon lemon juice freshly squeezed
2 tablespoons milk

Fresh Peach Sauce

2 medium peaches peeled and sliced
1/4 cup water
1/2 tablespoon fresh lemon juice
1/2 cup granulated sugar
1 tablespoon cornstarch

Fresh Peach Topping

5-6 medium to large peaches peeled and chopped

US Customary - Metric

Instructions

Make the graham cracker crust

Preheat oven to 350°F. In a medium sized bowl stir the graham cracker crumbs, sugar, ground cinnamon and melted butter together until combined.
Pour the graham cracker mixture into a 9” inch pie plate and press it firmly in the bottom of the pan and up the sides. Bake for 8 minutes. Remove from oven and let cool completely.

Make the whipped cream cheese filling

Using a hand mixer, beat the heavy whipping cream until it forms stiff peaks and set aside. In a medium sized bowl beat the room temperature cream cheese, powdered sugar, lemon juice, vanilla, and milk. Mix on medium-high speed until smooth and well combined. Next, fold the cream cheese mixture into the whipping cream.
Spoon this cream cheese mixture into the pie crust. Use a spatula to smooth it into an even layer Place in the fridge to chill for about 1 hour to set. (Note *You may have a little extra cream cheese filling! I use about ¾ of the cream cheese mixture as I want to make sure there’s room for a good pile of fresh peaches on top!) While this is chilling make the fresh peach sauce.

Make the Fresh Peach Sauce

In a blender. Add peaches, water, lemon juice, corn starch and sugar. Blend well, until smooth. Pour mixture into a small saucepan, and bring to a boil. Whisk until the sauce thickens (this will take a few minutes). Careful not to burn it. Remove from heat, and allow to cool in the fridge (about 30 minutes).

Prep the peaches/topping

Place the sliced peaches in a bowl, and then cover with sauce JUST until well coated, (you may have extra peach sauce, which is good since it’s yummy on pancakes and waffles!) Spoon the peach mixture over the cream cheese layer, then cover, and allow to set up in the fridge for a few hours, then serve!

Notes

Make ahead tip: You can make the peach sauce in advance and store in the fridge. Also, make the crust and whipped cream layer and store in the fridge up to one day ahead of serving. The day of serving you can combine the fresh peaches with the sauce, and layer it over the whipped layer. Chill to set, then serve!

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