This Peach Cream Pie has fresh uncooked peaches sitting in their own juice, on top of a light and airy no-bake cream cheese filling, nestled in a graham cracker crust. Yep! Summerly heaven in a pie dish. Adapted from my Mom’s no-bake cream cheese pie. Serves one. Just Kidding! Serves eight but the temptation is real.
Why you will love this Peach Cream Pie
Or should I say... why you will regret you ever started making this pie in the first place. It's over the top delish and it's highly requested in our home over, and over again. One summer I'm certain I made it 10 times in a six week period and my husband was still sad I didn't make it enough. Alright, I think I made my point. But I will say I have also been bribed $50 to make this pie for certain friends of the hubster. Just say'in....
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Ingredients
The Pie Crust:
This is The Perfect Graham Cracker Pie Crust for every no bake pie, designed for a 9" pie dish.
- Honey Maid Graham Crackers - this is my preferred brand of choice
- Butter - the perfect ratio of butter is added to this recipe to allow it to hold together while still being tender to the bite and easy to cut with a fork.
- Powdered Sugar - adds a gentle sweetness without granulation.
The Cream Cheese Filling:
- Heavy Whipping Cream - always choose a 40% fat like Darigold.
- Powdered Sugar -
- Cream Cheese - use a full fat, do not select a fat free or less fat. This is an indulgent pie, so go for it!
- Vanilla - pure vanilla will always deliver true flavor
- Lemon Juice - fresh lemon juice adds a little essential zingy zip.
- Sour Cream - adds a little tang. You can sub with Greek yogurt.
Fresh Peach Sauce
- Peaches - ripe peaches for the fullest flavor
- Water
- Lemon Juice - always use juice from a fresh lemon. Bottled, pasteurized lemon juice lacks the quality of flavor that fresh lemons offer.
- Sugar - use a raw or white granulated sugar
- Corn Starch - for thickening
How To Make Peach Cream Pie
The Perfect Graham Cracker Pie Crust
- Pulse graham crackers and powdered sugar in a food processor until coarsely crushed.
- Add 140g melted butter, and blend with a fork.
- Press into the bottom of a 9-inch pie plate. Use the back of a drinking cup to shape against the pie plate.
- The crust should be about ½” thick.
The Cream Cheese Filling
- In a stand mixer, mix room-temperature cream cheese and the powdered sugar, blend until well mixed and there are no lumps. It should look creamy and smooth.
- Add the lemon juice, vanilla, and sour cream. Mix until combined well and looks fluffy.
- Next, while the mixer is on a medium high speed slowly pour in the whipping cream. Whip until billowy and full, stopping half way to scrape down the cream, and then continue to whip a little further. Do not be tempted to mix too long, only until stiff. You don't want to split the cream mixture by over mixing.
- Layer the completed filling onto the graham cracker crust. Using a rubber spatula, press the filling towards the edges, leaving a shallow well in the center to hold the fresh cut peaches.
- Place in the refrigerator to chill. This makes a delightful, light, and airy filling.
The Fresh Peach Sauce
- In a blender. Add peaches, water, lemon juice, corn starch and sugar. Blend together until smooth.
- Pour mixture into a small saucepan, and bring to a boil, about 3 minutes. Stir constantly until the sauce thickens. Careful not to overcook and brown. Remove from heat, and allow to cool in the fridge, or place saucepan in an ice bath.
The Final Pie Assembly
- Pour cooled sauce over 4-6 freshly cut peaches (2lbs/907g) until well coated, layer onto whipped cream cheese layer.
- Store the pie in the fridge, covered 2-4 hours before serving. Enjoy!
Peach Cream Pie Tips You'll Want to Know
Make Ahead Tip*:
You can prepare the pie and the peach sauce 1 day in advance and store in the fridge. The day of serving you can combine the fresh cut peaches with the sauce, then layer onto the chilled pie. Chill to set, then serve!
The... "Uh! Oh!" I Forgot Tip:
So if you want to make the pie and dinner is an hour away, make the crust and cream first and toss it in the freezer to chill, it's okay if the cream freezes a little, the extra chilly effect is super fun. Then simply pile your fresh fruit on top before serving. The super cold effect is delish!
Pealing Peaches Tip:
Ripe peaches will peel easily with no blanching. You may also give them a quick blanch in a hot water bath and quickly cool in ice water to assist in easily peeling the skins. I simply let my peaches rest in hot tap water while I am peeling them. Peeling is not required!
Over the Top Sauce Tip!
This is my favorite, if you know me well, you will know that I recommend for you to make apricot sauce during apricot season and bottle it up ahead. Apricot and peach season are about 3-4 weeks apart, so you will have to think ahead. BUT! This pie is over-the-top amazing when you toss fresh seasonal peaches in apricot sauce for this pie. Trust me and plan for it next year if you missed it this year.
Equipment
- Medium Bowl (x2) one to mix graham crust and the other to toss fresh cut peaches with the peach sauce
- Fork to mix graham crust
- 9" Pie Plate
- A Stand Mixer or Hand Mixer
- Rubber Spatula
- Pairing Knife to peel and cut peaches
- Blender to blend peach sauce before cooking
- Medium Sauce pan to cook peach sauce
Fresh Peach Cream Pie
Ingredients
The Crust
- 3 cups Honey Maid graham crackers (280g)/2 packs/9.8oz, crushed
- 1 ½ sticks butter (170g), melted
- 3 tbs powdered sugar (24g)
The Cream Cheese Filling
- 1 cup heavy whipping cream (240g), I always choose Darigold 40% Fat Heavy Whipped Cream.
- 1 cup powdered sugar (130g)
- 8 oz cream cheese (170g), softened at room temperature for 1-2 hrs.
- 1 teaspoon vanilla 5g
- 2 tbs freshly squeezed lemon juice (28ml), of one whole lemon
- 3 tbs sour cream (42g), optional
The Fresh Peach Sauce
- 2-3 medium peaches 453g/1lb, peeled and sliced
- ¼ cup water (54ml)
- 1 tbs fresh lemon juice (14ml), from half a lemon
- ½ cup sugar (100g)
- 1 tbs corn starch (8g)
The Final Pie Assembly
- 2 lbs Peaches, peeled and sliced About 4-6
Instructions
The Crust
- Pulse graham crackers and powdered sugar in a food processor until coarsely crushed.
- Add melted butter, blend with a fork.
- Press into the bottom of a 9-inch pie plate. I use the back of a drinking cup to shape against the pie plate.
- The crust should be about a ½” thick.
The Cream Cheese Filling
- In a stand mixer, mix room-temperature cream cheese and the powdered sugar, blend until well mixed and there are no lumps. It should look creamy and smooth.
- Add the lemon juice, vanilla, and sour cream. Mix until combined well and looks fluffy.
- Next, while the mixer is on a medium-high speed slowly pour in the whipping cream. Whip until billowy and full, stopping half way to scrape down the cream, and then continue to whip a little further. Do not be tempted to mix too long, only until stiff. You do not want to split the cream mixture by over mixing.
- Layer the completed filling onto the graham cracker crust. Using a rubber spatula, press the filling towards the edges, leaving a shallow well in the center to hold the fresh cut peaches.
- Place in the refrigerator tochill. This makes a delightful, light, and airy filling.
The Fresh Peach Sauce
- In a blender. Add peaches, water, lemon juice, corn starch and sugar. Blend together until smooth.
- Pour mixture into a small saucepan, and bring to a boil, about 3 minutes. Stir constantly until the sauce thickens. Careful not to overcook and brown. Remove from heat, and allow to cool in the fridge, or place saucepan in an ice bath.
The Final Pie Assembly
- Pour cooled sauce over 4-6 freshly cut peaches (2lbs/907g) until well coated, layer onto whipped cream cheese layer.
- Store the pie in the fridge, covered 2-4 hours before serving. Enjoy!
Notes
Nutrition
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