Fresh Peach Cream Pie

Peach Cream Pie in a red ceramic pie dish with fresh peaches laying by the side

This peach Cream Pie has fresh un-cooked 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.

Course Dessert, Pie

Cuisine American

Keyword Cream Cheese Peach Pie, Fresh Peach Cream Pie, Peach Cream Pie

Prep Time 30

Chill Time 2

Total Time 2 30

Servings

Calories 620kcal

Author Bite Me Industries

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

Lemons! Always use juice from fresh lemons. Bottled, pasteurized lemon juice lacks the quality of flavor that fresh lemons offer.

Make ahead tip: You can prepare the pie and the peach sauce 1 day in advance and store them in the fridge. On the day of serving, you can combine the fresh peaches with the sauce, then layer them onto the chilled pie. Chill to set, then serve!

Pro Tip: Ripe peaches will peel easily, 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!

Recipe Size: This recipe is designed for a 9" pie dish. For a larger pie, multiply the recipe by 1 ½ and prepare in a 10" pie dish. Simply multiply all the metric gram weights by 1.5 for a super quick ratio.

Nutrition