Peaches and Cream Pie

Monday, July 25, 2011
Indulge in a symphony of flavors and textures with a delightful dessert that embodies the essence of summer: the Peach Cream Pie.

This exquisite creation seamlessly marries the lush sweetness of ripe peaches with the velvety richness of cream cheese and the airy lightness of whipped cream.

Nestled within a crisp and buttery graham cracker crust, and crowned with the subtle sophistication of instant pudding, this pie is a testament to the art of culinary harmony.

Each forkful presents a harmonious blend of flavors, a dance of creamy and crunchy, and a celebration of the season's bounty.

Join us on a journey as we unravel the recipe that transforms simple ingredients into a symphony of taste, offering an unforgettable gustatory experience that is sure to become a timeless favorite: the Peach Cream Pie.

Fruit Suggestions

  • Red Raspberries
  • Blackberries
  • Peaches
  • Apples
  • Strawberries
  • Boysenberries

More Easy Recipes We Love

Lady Finger Lemon Dessert

Old Fashioned Banana Pudding

Eggless Tiramisu

Yield: 10
Author: Claudia Lamascolo
Peaches and Cream Pie

Peaches and Cream Pie

A fluffy creamy peach pie with a delicious cream cheese and whipped cream filling in a graham cracker crust.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min


  • 1 store bought graham cracker crust or use a baked pie shell
  • 3 fresh peaches, peeled, pitted, and thinly sliced
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • Filling:
  • 1 box instant French vanilla or vanilla pudding
  • 1 8-ounce package of cream cheese at room temperature
  • 1 1/4 cup half-and-half cream
  • Topping:
  • 1 pint of sweetened heavy cream whipped Use around 3 tablespoons of sugar or use frozen whipped topping thawed


  1. Whip the chilled heavy cream and sweetened with 3 tablespoons of sugar place in the refrigerator.
  2. In a medium-sized saucepan place the peaches and ingredients in the pot and simmer for 7 minutes stirring until it thickens. Let cool completely.
  3. In a medium bowl beat the cream cheese until smooth and no lumps appear.
  4. Slowly add the half and half along with the pudding and beat till creamy and combined.
  5. Fold half the whipped cream into the cream cheese filling mixture.
  6. Pour half of the creamy mixture into the pie shell, and add half the cooled peaches.
  7. Top with the remaining creamy filling, then peaches.
  8. Spread the top with the remaining whipped cream.
  9. Garnish with peaches it desired on top for presentation.
  10. Refrigerate at least 3 hours before serving.

Nutrition Facts



Fat (grams)

29.15 g

Sat. Fat (grams)

17.64 g

Carbs (grams)

48.05 g

Fiber (grams)

1.06 g

Net carbs

46.99 g

Sugar (grams)

37.39 g

Protein (grams)

4.97 g

Sodium (milligrams)

260.33 mg

Cholesterol (grams)

57.48 mg