Recipe // fresh peach cream pie

September 6, 2012

When the local peaches get ripe, I literally just can’t get enough.  There really isn’t much better!  I just love fresh peach pie!   I thought I’d add a little twist, and add a layer of cream cheesecake in the bottom of my homemade graham cracker crust.  The combination was perfect, and it really is the perfect way to celebrate peach season!

I think the best thing about this pie, is that the peaches are kept fresh, and un-cooked, giving you the opportunity to taste the perfectly ripe peaches as they come!

{Fresh Peach Cream Pie}

Serves 4-6

For the Crust:
2 packs (a little less than 3 cups) graham crackers, crushed (I prefer the Honey Maid Honey Graham Cracker.  I did NOT like the Keebler brand graham crackers.  I also like Trader Joe’s Graham Crackers if you can fine them.

1 1/2 sticks of butter, melted
3 tablespoons powdered sugar

Combine crushed graham crackers (I place mine in my food processor and I like to pulse them not totally fine, but just a little coarse), melted butter (enough for it to hold together well when pressed), and powdered sugar, and mix well (or pulse together in food processor).  Press into the bottom of a 9 inch pie plate. (You may have extra) 
*If the crust is having a hard time holding together, you may need a little more melted butter.

For the Cream Filling:
1 cup heavy whipping cream, whip until Medium to Stiff Peaks. (you don’t want it runny)

1 cup powdered sugar
4 oz cream cheese (1/2 brick), softened at room temperature. *it must be room temperature or it will be clumpy
1 tsp vanilla (I prefer vanilla bean paste!)
1 tbs fresh lemon juice
2 tbs milk
Whisk heavy whipping cream until it forms medium to stiff peaks, and set aside.  
Mix together in a stand mixer with a paddle attachment room temperature cream cheese, powdered sugar, lemon juice, vanilla bean paste, and milk.  Mix until combined well.  Next, carefully fold the cream cheese mixture into the whipping cream, and layer unto the bottom half of the graham cracker crust, and let it set up in the fridge. *You may have a little extra cream cheese filling
For the Peach Sauce:
1-2 medium peaches, peeled and sliced
1/4 cup water
1/2 tbs fresh lemon juice
1/2 cup sugar
1 tbs corn starch
In a blender.  Add peaches, water, lemon juice,  corn starch and sugar.  Blend together well, until smooth.  Pour mixture into a small saucepan, and bring to a boil.  Whisk until the sauce thickens. Careful not to burn it. Remove from heat, and allow to cool in the fridge.
For the Fresh Peaches:
4-6 medium peaches, peeled and sliced
Place the sliced peaches in a bowl, and then cover with sauce just until well coated, (you may have extra peach sauce, which is good since it’s yummy on pancakes and waffles!) Spoon the peach mixture over the cream cheese layer, then allow to set up in the fridge for a few hours, then serve!  

Be sure to keep it stored in the fridge!

{photos by Caroline Armelle Drake}

3 thoughts on “Recipe // fresh peach cream pie

  1. Krista

    I made it and it and it only took me 3 days!! Each step during the kids nap each day. So happy to say it was worth it!! Very very good! Thanks!!

  2. Kristen

    I made it and I used a little less than 3 c of Graham cracker crumbs. I put it in a 10×7 pan and the crust was about an inch thick. Does that sound right?


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