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**UPDATED AUGUST 2023** This beautiful Fresh Peach and Cream Cheese Pie has become a family favorite of ours, since I first posted it on the blog nearly 13 years ago. My oldest son requests it for his birthday each year and we have had many a family gathering where it makes an appearance. The fresh peaches make it fabulous. Hope some of you get a chance to try it, if you haven’t already!
If you are a fan of fresh peaches, I implore you to give this amazing pie a try.
The peaches keep their amazing fresh flavor, because only a small portion of them are cooked and thickened.
These beautiful peaches are added to the thickened mixture and set aside to cool slightly, while you make your lovely…
Graham cracker crust that holds just a slight taste of cinnamon.
I like to use the bottom of a measuring cup to press it into the bottom and sides of the pie plate.
Beautiful!
A silky, sweet cream cheese filling is spread over the crust.
Then the wonderful fresh peach topping is spread over the cream cheese filling.
It really is heaven in every bite, my friends. I hope you get a chance to try it!
Happy Peach Season!
Ingredients
- Peach Topping:
- 1/2 C water
- 3 T cornstarch
- 2 large peaches, peeled and smashed up
- 1 C sugar
- 1/2 t almond extract
- 2 T butter
- 8 peaches, peeled and sliced
- Crust:
- 3 C graham cracker crumbs (about 2 packages)
- 7 T butter, melted
- 1/2 C sugar
- 1/8 t cinnamon
- dash salt
- Filling:
- 2 ย 8 oz packages cream cheese, softened
- 1 ย 16 oz cool whip
- 2 C powdered sugar
- 2 t vanilla
- dash salt
Instructions
PEACH TOPPING
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1. Place your cornstarch into a small bowl. Pour the 1/2 C water over the top and stir it around until it's all combined.
2. In a separate bowl smash up the 2 peaches.
3. Put your smashed peaches, sugar, almond extract, butter and cornstarch mixture into a medium sized sauce pan. Stir it all up.
ย 4. Heat up the mixture over medium high. Let it come to a boil while you stir it. Let it cook for about 2 minutes or until it's nice and thick. Set it aside to cool. Give your self a high five.
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CRUST
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1. Put all crust ingredients in a medium sized bowl. Stir them around until well combined.
2. Divide the mixture in half. Press each half into a 9 inch pie tin. I like to use a measuring cup to press it in.ย
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FILLING
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1. With electric beaters (or with your stand mixer) beat the cream cheese until smooth.
2. Add the sugar, vanilla, dash of salt, and beat until nice and smooth....again with the smooth.
3. Add your cool whip....and get the old girl rolling. Blend it up until it's fluffy-ish. Wow. That's technical.
4. Put half of the filling into each crust. Spread it out evenly with a knife.5. Add the rest of your fresh peaches to the your cooled topping glaze. Stir until combined and pour over the top of each pie. Wrap each pie with plastic wrap and let it chill out in the fridge for at least an hour.ย
I didn’t see Trenna’s comment until I had posted mine. The peaches were off of her tree and we really did lick the pans clean.
Hi Tammy,
I was just thinking about you and your family the other day. I hope you are all doing well. ๐ So glad you all loved the pie…it’s one of my favorites as well. Have a good one.
~Jamie
Made this over the week -end for the family. THEY LOVED, LOVED, LOVED IT!!! I had a little problem with the crust staying together. How might I fix that in the future? Followed the recipe exactly.
I really look forward to Wed. & Fri. for your new recipes, and have enjoyed many, many of your older ones. And yes, high-five to Kristine!!!
Hi Jan,
The crust haveing crumbling problems may be due to your brand of graham crackers, or perhaps the butter. Next time try adding 1 more tablespoon of butter and see if that helps.
Thanks,
~Jamie
Baking the crust for 8 to 10 minutes helps with keeping it less crumbly. I use low fat crackers.
This looks wonderful ! I am making it for a church group that meets tomorrow night. If I make it a day ahead, will the peaches turn brown? Thanks for sharing.
Hi Steve,
I don’t think you would have any trouble with your peaches turning brown. Once they have been mixing in with the cooked ingredients they should be fine. Good luck!
~Jamie
Jamie, you were correct and the pies were a major hit. I have already been asked to bring them again. I told them all of your great site.
Great! So glad everyone enjoyed them. ๐
I am going to try the same recipe except using strawberries instead of peaches and dropping the almond extract. What do you think?
Hey there,
I think using strawberries would work out really well. I would omit the almond extract, as you suggested and maybe add a bit of lemon juice. I have a couple of other fruit and cream pie recipes you might like.
https://jamiecooksitup.net/2012/08/raspberry-cream-pie/
https://jamiecooksitup.net/2010/11/blueberry-sour-cream-pie-and-double-confession-delight/
They are both similar to the Peach and Cream Cheese Pie.
Good luck!
~Jamie
LOVED IT!!! I also had a problem with the crust staying together. It looked terrible on the plate but no one cared once they tasted it!!! Would baking the crust help? I will also try more butter like you suggested. Thank you for making cooking fun again!!!
Hi Jeri,
Yes, you can bake the crust to help it harden. Just about 7-8 minutes at 350 degrees would do the trick. I would try a little more butter first. Good luck! So glad your guests like it.
~Jamie
They sell this fantastic pie at a store near my home, I love it but an 8″ pie is $12. I am so excited to find this recipe and make it myself. Thank you!
Made this last night and it was declared to be one of the best desserts ever! (And I bake a LOT.) So thank you! I was worried about having 2 pies but now anymore! ๐
Just starting to watch out for some new recipes for the upcoming holidays. This peach cream cheese recipe looks great but I can’t figure out to print it off. Any suggestions?
Melia,
Just under the title and before the list of ingredients, you will see a link that says “Print Recipe”. Good luck!
~Jamie