Go Back
To make a delightful peaches and cream pie, you need these main ingredients: - 2 cups fresh peaches, peeled and sliced - 1 tablespoon fresh lemon juice - 1 cup granulated sugar, divided - 1 teaspoon pure vanilla extract - 1 tablespoon cornstarch - 1 pre-made graham cracker crust - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon almond extract Each ingredient plays a key role. The peaches give sweetness, while the lemon juice brightens the flavor. The sugar enhances the natural taste of the fruit. Cornstarch thickens the filling, making it nice and creamy. The graham cracker crust adds a crunchy base. Finally, the whipped cream topping brings lightness to each slice. You can elevate your pie with some optional garnishes: - Fresh mint leaves for garnish (optional) Mint adds a fresh touch to the pie's look and taste. You can also try sprinkling some crushed nuts or a drizzle of caramel sauce for extra flavor. If you don’t have all the ingredients, here are some easy swaps: - Use canned peaches if fresh ones are not available. - Swap lemon juice for lime juice for a zesty twist. - Replace granulated sugar with brown sugar for a deeper flavor. - Use coconut cream instead of heavy whipping cream for a dairy-free option. These substitutions can give your pie a unique twist while keeping its deliciousness intact. Check out the full recipe to see how to put it all together! To start, grab a big bowl and slice the fresh peaches. Add 1 tablespoon of lemon juice and ½ cup of sugar. Toss the peaches gently. Let them sit for 20 minutes. This step helps the peaches release juice and makes a sweet syrup. Now, take a small bowl. Whisk together 1 tablespoon of cornstarch, the rest of the sugar (½ cup), and 1 teaspoon of vanilla. Pour this mix over the peaches. Stir until all the peaches are coated. Let it sit for another 10 minutes. This helps thicken the syrup. Preheat your oven to 350°F (175°C). Carefully pour the peach mixture into the graham cracker crust. Spread the peaches evenly. Bake it in the oven for about 25 minutes. The peaches should be soft and bubbling. Once finished, take it out and let it cool at room temperature. For the complete recipe, be sure to check out the Full Recipe section. To make your peaches shine, always choose ripe ones. Look for peaches that are soft but not mushy. Use fresh peaches for the best taste. A splash of lemon juice adds a nice zing. It helps balance the sweetness and keeps the peaches bright. Marinating them for 20 minutes brings out their juices. You can mix in a bit of cinnamon for warmth. This elevates the flavor and adds a cozy touch. For the perfect whipped topping, start with cold heavy cream. Cold cream whips up better and faster. Use a clean bowl and beaters to avoid unwanted flavors. Add powdered sugar for sweetness and almond extract for a hint of nuttiness. Whip until you see stiff peaks; this means it’s ready. Be careful not to overwhip, or it may turn grainy. A creamy topping will make your peaches and cream pie stand out. If your pie seems runny, it may be due to undercooked peaches or not enough cornstarch. Make sure to let the peach mixture sit long enough to thicken. If the crust burns, cover the edges with foil while baking. For a grainy topping, it’s likely that you overwhipped the cream. Start over with new cream if that happens. Remember, the key to a great pie is patience. Take your time, and enjoy the process. For the full recipe, check out the delicious Peaches & Cream Delight Pie. {{image_4}} You can make a no-bake version of this pie. This method saves time and keeps the pie cool. Use the same ingredients as the full recipe. Instead of baking, spread the peach filling over the graham cracker crust. Chill the pie in the fridge for at least two hours. This way, the flavors meld beautifully. The whipped cream topping can be added just before serving. This makes for a refreshing treat on hot days. Making this pie vegan is easy and fun. Use coconut cream instead of heavy whipping cream. You can find it in cans at the grocery store. For the crust, use a store-bought vegan graham cracker crust. In the peach filling, swap granulated sugar for coconut sugar. This adds a nice caramel flavor. Follow the full recipe steps, and you’ll have a creamy, fruity pie everyone will love. If you need a gluten-free pie, it’s simple to adapt. Choose a gluten-free graham cracker crust. Many brands offer this option. For the filling, all the ingredients are naturally gluten-free. Just be sure to check labels on the products you buy. The rest of the steps remain the same. You’ll end up with a delicious pie that fits your dietary needs. After enjoying your peaches and cream pie, store any leftovers in the fridge. Place the pie in an airtight container or cover it tightly with plastic wrap. This keeps the pie fresh for up to three days. If you use a store-bought crust, the pie may last a bit longer, but it's best to eat it soon. If you want to save some pie for later, freezing is a great option. First, let the pie cool completely. Then, wrap it tightly in plastic wrap. For added protection, place it in a freezer-safe bag or container. You can freeze the pie for up to three months. When you're ready to enjoy it, thaw the pie in the fridge overnight. To reheat your pie, start by slicing it into portions. Place the slices on a baking sheet. Preheat your oven to 350°F (175°C). Warm the pie slices for about 10-15 minutes, or until they reach your desired temperature. If you want to keep the whipped cream topping cold, serve it on the side. Enjoy every bite! For this pie, I recommend using ripe, juicy peaches. Yellow peaches work great because they are sweet and flavorful. You can also use freestone peaches, as they are easy to slice and pit. Don’t pick peaches that are hard or green. They won’t give you the best taste in your pie. Yes, you can use frozen peaches. Just make sure to thaw them first. Drain any excess liquid to avoid a soggy pie. Frozen peaches can lose some flavor, so try to use fresh if you can. They give a better taste and texture. You’ll know your pie is done when the peaches are tender and the filling bubbles. Look for a golden crust around the edges. If you see this, it’s ready! Let it cool completely at room temperature after baking. Absolutely! You can bake the pie a day in advance. Just let it cool and cover it well. Store it in the fridge. When you’re ready to serve, add the whipped cream topping. This keeps it fresh and tasty for your guests. For the full recipe, check out the details above. This blog post covered how to make a tasty Peaches and Cream Pie. We explored main ingredients, cooking steps, and ways to perfect your pie. I shared tips for flavor and texture, plus fun variations like vegan and no-bake options. You now know how to store and reheat leftovers, too. Remember, using ripe peaches makes all the difference. Enjoy your baking and impress your friends with this delicious dessert!

Peaches and Cream Pie

Indulge in a slice of summer with this Peaches & Cream Delight Pie! Bursting with juicy, fresh peaches and a creamy whipped topping, this simple recipe is perfect for gatherings or a sweet treat at home. With just a few steps, you’ll create a delightful dessert that everyone will love. Ready to impress your friends and family? Click through to explore the full recipe and bring this peachy goodness to your table!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh peaches, peeled and sliced

1 tablespoon fresh lemon juice

1 cup granulated sugar, divided

1 teaspoon pure vanilla extract

1 tablespoon cornstarch

1 pre-made graham cracker crust

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon almond extract

Fresh mint leaves for garnish (optional)

Instructions
 

Marinate the Peaches: In a large mixing bowl, gently combine the sliced peaches with the lemon juice and ½ cup of the granulated sugar. Toss the peaches delicately to ensure they are well coated with the sugar and lemon juice. Allow the mixture to sit for about 20 minutes. This will help the peaches release their natural juices, creating a delicious syrup.

    Prepare the Thickening Mixture: In a separate small bowl, whisk together the cornstarch, the remaining ½ cup of granulated sugar, and the vanilla extract until well blended. Pour this mixture over the marinated peaches and stir until all the ingredients are evenly incorporated. Let it sit for an additional 10 minutes to thicken.

      Bake the Pie: Preheat your oven to 350°F (175°C). Carefully pour the peach mixture into the graham cracker crust, making sure to spread it out evenly.

        Cooking Time: Place the pie in the preheated oven and bake for approximately 25 minutes, or until the peaches are tender and the mixture is bubbling. Once done, remove the pie from the oven and allow it to cool completely at room temperature.

          Make the Whipped Cream Topping: In a clean mixing bowl, combine the heavy whipping cream, powdered sugar, and almond extract. Using a hand mixer, whip the cream mixture until stiff peaks form. This will give you a luscious, creamy topping for your pie.

            Assemble the Pie: Once the pie has cooled completely, gently spread the whipped cream mixture evenly over the top of the pie, covering the peach filling.

              Garnish and Serve: If desired, garnish the pie with fresh mint leaves for an added touch of elegance and freshness. Slice into portions and serve chilled.

                - Prep Time: 30 minutes

                  - Total Time: 1 hour (plus cooling time)

                    - Servings: 8