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One simple step transforms fresh peaches into a glossy topping that makes this peaches and cream pie unforgettable.
If you’re looking for the ultimate summer dessert, this peaches and cream pie is it. Layers of ripe peaches, fluffy cream cheese filling, and a buttery homemade pie crust come together for a dessert that’s light, creamy, and bursting with fresh peach flavor.
Fresh peaches really are the star of this recipe. When they’re perfectly ripe, they bring all the sweetness this pie needs, making it perfect for summer barbecues, family dinners, and holiday celebrations.
If you’re as obsessed with peaches and cream as we are, don’t miss our Peaches and Cream Muffins, Peaches and Cream Crumble Bars, and Peaches and Cream Overnight Oats too.
Why You’ll Love This Pie Recipe
- Made with fresh summer peaches for the best flavor.
- Light and fluffy cream cheese filling.
- Buttery homemade all-butter pie crust.
- Perfect make-ahead dessert.
- Easy to customize with graham cracker crust or canned peaches.
- Beautiful enough for holidays and summer gatherings.
Ingredients for Peaches and Cream Pie
This recipe comes together with just a handful of simple ingredients, and fresh peaches are the key to making it truly shine.
- Pie Crust: Homemade all-butter pie crust or your favorite store-bought crust.
- Cream Cheese: Full-fat cream cheese creates the richest, creamiest filling.
- Powdered Sugar: Sweetens the filling without making it grainy.
- Heavy Cream: Whipped into stiff peaks for a light, airy texture.
- Vanilla: Adds warmth and flavor.
- Yellow Peaches: Freestone peaches are easiest to slice and have the best texture.
- Granulated Sugar: Enhances the natural sweetness of the peaches.
- E-Z Gel: Thickens the peach glaze without cooking it too much.
- Water: Combines with the peach purée and E-Z Gel to create a glossy glaze.
How to Make Peaches and Cream Pie
Once your crust has cooled, the rest of the pie comes together in just a few easy steps.
- Blind Bake the Pie Crust: Follow the instructions and make the crust per the instructions. Blind bake it and let it cool completely.
- Make the Peach Glaze: Blend some of the peaches to create a peach purée. Using the peach purée, the water and the E-Z gel, create a thick peach syrup for the juicy peach topping. Stir in the remaining peach slices.
- Prepare the Cream Filling: Mix the cream cheese and powdered sugar until smooth and then beat the whipped cream in a separate bowl until stiff peaks form. Combine the two to form the cream layer.
- Assemble the Pie: Spread the cream into a single layer in the cooled pie crust. Top with the peaches. Refrigerate until serving.
Tips for the Best Peaches and Cream Pie
- Use ripe peaches—they should give slightly when gently squeezed.
- For the cleanest slices, chill the pie for at least 4 hours before serving. One hour works in a pinch, but longer is better.
- Don’t overmix the whipped cream into the filling.
- Drain canned or thawed frozen peaches well.
- Let the crust cool completely before assembling.
What are the Best Peaches to Use in Desserts?
Freestone peaches are best for baking because they are sweeter and easier to use in recipes, but there’s a gazillion varieties. My favorites are:
- Early Amber
- Golden Jubilee
- Lucky 13
- Nectar
- Early Elberta
Recipe Variations
We love this recipe exactly as written, but it’s easy to customize if you want to make it your own.
- Graham cracker crust: Gives the pie a cheesecake-like flavor.
- Shortbread bars: Turn the filling into dessert bars using a shortbread crust.
- Flavor twists: Add almond extract, cinnamon, lemon zest, or coconut extract to the filling.
Storing and Freezing
Since this is a chilled dessert, proper storage is key to keeping the filling light and creamy.
Store the pie covered in the refrigerator for up to 3 days.
This is a great make-ahead dessert since it needs time to chill before serving.
We don’t recommend freezing this pie because the cream filling can separate after thawing.
Peaches and Cream Pie FAQs
Yes. Drain them well and avoid peaches packed in heavy syrup.
Yes. Thaw completely and drain off any excess liquid before using.
Freestone peaches like Early Elberta are ideal because they’re sweet and easy to slice.
No. Peach skins soften as the pie chills, so peeling is completely optional.
Yes! In fact, this pie is even better after chilling for several hours. You can make it up to one day in advance and keep it covered in the refrigerator until you’re ready to serve.
I’ll never do peaches and cream any other way than this dreamy peaches and cream pie! The crust is buttery and flaky, the cream is sweet and light, and the peaches are, well….peaches, and that’s all I need to say about them. So delicious! Summer desserts are the best!
More Peach Desserts You’ll Love:
Peaches and Cream Pie
Ingredients
Instructions
- Prepare the crust and blind bake it in a 9" pie plate (see instructions for blind baking in the pie crust post). Set aside to cool.1 Pie Crust
- Place 1 cup of the peaches in a blender and puree until smooth (or just use 1 cup peach juice). Set aside.5 Cups Yellow Peaches (Early Elberta)
- In a saucepan, stir together the sugar and E-Z gel (see note for using cornstarch). Add the water and pureed peaches (or peach juice) and stir to combine. Heat over medium heat until simmering and thickening. Turn off and pour off into a large glass bowl to cool completely. Once cool, fold in the remaining 4 cups of peaches.⅓ Cup Sugar, 2 Tablespoons E-Z Gel, ½ Cup Water, 5 Cups Yellow Peaches (Early Elberta)
- Meanwhile, beat the softened cream cheese (it must be softened!) and powdered sugar until smooth.8 Ounces Cream Cheese, ½ Cup Powdered Sugar
- In another bowl, beat the whipping cream until soft peaks form, add the vanilla and continue to beat until stiff peaks form. Add half of the whipped cream to the cream cheese mixture and beat together. Scoop in the rest of the whipped cream after a few seconds and beat until well combined.1 Cup Heavy Cream, 1 teaspoon Vanilla
- Spread over the cooled crust and top with peaches. Refrigerate until serving (at least 1 hour), I prefer to make this a day ahead or at least morning of.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How do you use cornstarch instead of ultra gel?
Hi Dianne! I’m so sorry that note was missing from the recipe card! You will substitute 1 Tablespoon of cornstarch for the Ultra Gel in this recipe. Enjoy!
what is ultra gel?
Hi Ann! Here’s a link to it on Amazon so you can see what it looks like. I have found it at Smith’s and Harmon’s before. It’s a thickening agent. https://www.amazon.com/gp/product/B00910LUQS/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=ohsweetbasil-20&creative=9325&linkCode=as2&creativeASIN=B00910LUQS&linkId=9647c36521b5042bc4f8f71e5285690b