If you need a recipe that uses fresh peaches, this Peaches and Cream Pie is for you!
This pie is so easy to make, but will get rave reviews from anyone who tries it.
More of our favorite peach recipes:
- Peach Cobbler Dump Cake
- Fresh Peach Pie
- Peaches and Cream Oatmeal Cookies
- Sparkling Peach Punch Drink
- Slow Cooker Peach Cobbler
Ingredients in Peaches and Cream Pie:
- pre-made graham cracker crust (or your favorite homemade graham cracker crust recipe)
- cream cheese
- sugar
- cool-whip
- peaches
- lemon juice
- sugar
- cornstarch
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
How to make Peaches and Cream Pie:
In a large bowl, beat cream cheese and sugar together with an electric mixer on medium speed until smooth and the sugar is dissolved.
Gently fold in the Cool-Whip whipped topping.
Spoon into pie crust and spread to the edge of the crust.
Refrigerate for at least 1 hour.
While the pie is chilling, add 2 peaches, sugar, lemon juice, and cornstarch to a blender or food processor.
Blend until it turns into a smooth liquid.
Pour peach sauce into a small saucepan and place on a stovetop over medium high heat.
Bring sauce to a boil, whisking the entire time. Let boil for about 30 seconds to a minute to let the sauce thicken up (but watch the whole time to make sure that it doesn’t burn).
Place the remaining peaches in a bowl. Pour sauce over the top of the peaches and mix together (if you want your peach topping to be more liquidy, add all of the sauce. If you want the peach topping to be thicker with more fruit, only add a little bit of the sauce).
Place sauce in the fridge until ready to serve.
When ready to serve, spread peach sauce over the pie and cut into pieces (you can also spoon sauce on top of each individual piece.
More pie recipes to try:
- Best Dutch Apple Pie
- Classic Apple Pie
- Easy Pecan Pie
- Double Layer Pumpkin Pie
- 5 Minute Key Lime Pie
- Caramel Pecan Turtle Pumpkin Pie Recipe
- Easy Banana Cream Pie
Peaches and Cream Pie
Ingredients
- 8 ounces cream cheese, room temperature
- ⅓ cup sugar
- 8 ounces Cool Whip Whipped Topping, thawed
- 1 pre-made graham cracker crust, (or your favorite homemade recipe)
- 7 medium-sized peaches, peeled and cut into pieces
- ½ cup sugar
- ¼ cup water
- 1 ½ teaspoon lemon juice
- 1 Tablespoon cornstarch
Equipment
Instructions
- In a large bowl, beat cream cheese and sugar together with an electric mixer on medium speed until smooth and the sugar is dissolved.
- Gently fold in the Cool-Whip whipped topping.
- Spoon into pie crust and spread to the edge of the crust.
- Refrigerate for at least 1 hour.
- While the pie is chilling, make the peach sauce by adding 2 peaches, sugar, water, lemon juice, and cornstarch to a blender or food processor.
- Blend until it turns into a smooth liquid.
- Pour peach sauce into a small saucepan and place on a stovetop over medium heat.
- Bring sauce to a boil, whisking the entire time. Let boil for about 30 seconds to a minute to let the sauce thicken up (but watch the whole time to make sure that it doesn’t burn).
- Place the remaining 5 peaches in a bowl. Pour sauce over the top of the peaches and mix together (if you want your peach topping to be more liquidy, add all of the sauce. If you want the peach topping to be thicker with more fruit, only add a little bit of the sauce).
- Place sauce in the fridge until ready to serve.
- When ready to serve, spread peach sauce over the pie and cut into pieces (you can also spoon sauce on top of each individual piece.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe for the homemade peach sauce comes from Armelle Blog.
Make this immediately. It’s amazing.
I cooked my home made Graham cracker crust and it was the perfect crunch. Others wanted more peaches but I liked it as directed. I did Not use the full amount of peach ‘syrup,’ only about half. We’ll definitely make this again!
This was good, but left something to be desired. Not sure what, but it just didn’t hit it for me.
Can frozen peaches be used?
We haven’t made this with canned or frozen peaches – if you did try it, make sure that the frozen peaches are completely thawed and drained, or the canned peaches are completely drained (if they are too liquid-y, your sauce might not thicken up).