The Last Fresh Peach Cream Pie Recipe You’ll Ever Need

This is the only peach cream pie you’ll make from now on.

We’re celebrating peak-season peaches, and the best way to do that is a fresh peach cream pie! This pie is nestled in a graham cracker crust and filled with a light and airy no-bake filling. It really lets the fresh peaches shine.

Tami Steggell claims she could proudly eat the entire pie in one sitting—and we’re right there with her. It’s the last peach pie recipe you’ll ever need!

Fresh Peach Cream Pie

By Tami Steggell

“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.” -Tami

Serves 1 (Just Kidding! Serves 6-8 people)

The Crust

INGREDIENTS

• 2 packs (280g/3 cups/9.8oz) Honey Maid graham crackers, crushed
• 1 1/4 sticks of butter, melted (140g)
• 3 tbs (24g) powdered sugar

METHOD

1. Pulse graham crackers and powdered sugar in a food processor until coarsely crushed.
2. Add 170g melted butter, blend with a fork.
3. 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 1/2” thick.

The Cream Cheese Filling

INGREDIENTS

• 1 cup heavy whipping cream (240g), whip until firm peaks. Tami always chooses Darigold 40% Fat Heavy Whipped Cream.
• 1 cup powdered sugar (130g)
• 8 oz cream cheese (226g), softened at room temperature for 1-2 hrs.
• 1 tsp vanilla (5g) 2 tbs (28ml)
• Freshly squeezed lemon juice of one whole lemon
• 3 tbs (42g) sour cream – optional

METHOD

1. Beat heavy whipping cream until firm peaks form, set aside.
2. In a stand mixer, mix room temperature cream cheese, powdered sugar, lemon juice, vanilla, and sour cream. Mix until combined well.
3. Next, carefully fold the cream cheese mixture into the whipping cream, then layer onto the graham cracker crust, place in the refrigerator to chill. This makes a delightful, light and airy filling.

*Tami added her heavy cream directly to the other blended ingredients for a shortcut, yielding a more dense, heavier cream filling.

The Fresh Peach Sauce

INGREDIENTS

• 2-3 medium peaches (453g/1lb), peeled and sliced
• 1/4 cup (54ml) water
• 1 tbs (14ml) fresh lemon juice, from half a lemon
• 1/2 cup sugar (100g)
• 1 tbs (8g) corn starch

METHOD

1. In a blender. Add peaches, water, lemon juice, corn starch and sugar. Blend together until smooth.
2. 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

1. Pour cooled sauce over 4-6 freshly cut peaches (2lbs/907g) until well coated, layer onto whipped cream cheese layer.
2. Store the pie in the fridge, covered 2-4 hours before serving. Enjoy!

Make ahead tip: You can prepare the pie and the peach sauce 1 day in advance and store in the fridge. The day of serving you can combine the fresh peaches with the sauce, then layer 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. Tami simply lets her peaches rest in hot tap water while she is peeling them. Peeling is not required!

Find more recipes from Tami on Instagram, @bitemeindustries, or on her website, bitemeindustries.com.