Recipe // fresh peach cream pie

September 6, 2012

World Famous Fresh Peach Pie Recipe
When the local peaches get ripe, I literally just can’t get enough!  There really isn’t much better than fresh peach season!   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!  If I do say so myself, I think it is the BEST Fresh Peach Pie Recipe out there!

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 in a homemade peach sauce!  It is literally heaven!

The Best Fresh Peach Pie Recipe

The Best Fresh Peach Cream Pie Recipe

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 find 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 (just 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.  You may have a little extra graham cracker crust.  You only want a thin crust layer.  Feel free to use the extra to make another little mini pie treat!
For the Whipped Cream Cheese Filling:

1 cup heavy whipping cream, whip until Medium to Stiff Peaks. (*you don’t want it runny!  I prefer the Darigold HEAVY Whipped Cream from Costco!  It whips up nice and thick!)
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 freshly squeezed lemon juice
2 tbs milk

Homemade Peach Pie

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! Perfect for an extra mini pie!)
For the Fresh 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 covered!

Homemade Fresh Peach Cream Pie

I hope you enjoy it!
*Update: I hope you enjoy the updated photos! We have been making it our home for many years, and it has been so fun to see you make it in your homes and become a tradition for you as well!  If you make my Fresh Peach Pie!  Be sure to share and tag me on Instagram @armelle_blog and hashtag #armellepeachpie !
{photos by Caroline Armelle Drake}

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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!!

    Reply
  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?

    Reply

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