The Best Peaches and Cream Pie Recipe

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Prep Time30

Cook Time15

Cooling1

Total Time1 45

Course: 500+ Best Dessert Recipes

Keyword: fruit pie, peach pie, peaches, pie, pie crust, summer dessert

Servings:

Author: Carrian Cheney

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.
1/3 Cup Sugar, 2 Tablespoons E-Z Gel, 1/2 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, 1/2 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.

or 4 cups peaches and 1 cup peach juice if you can find it

Substitute 1 T cornstarch for the E-Z Gel