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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 8 oz packages cream cheese, softened
- 1 16 oz cool whip
- 2 C powdered sugar
- 2 t vanilla
- dash salt
Instructions
PEACH TOPPING
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.
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.
CRUST
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.
FILLING
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.
I was wondering if you thought this pie would be ok to make a few and freeze for a later day? Some pies do great that way and others don’t, so I thought I would see what you thought. Thanks so much!
I made this with my big, juicy Colorado peaches tonight. I made just one pie by halving the recipe in a 10-inch pie plate. I think the peaches are so juicy that the cooked filling just caused the fresh peaches to ooze or weep. Next time I will be cooking for a crowd and will put both pies into one large 9 x 13 pan. It will not be as pretty but easier to manage to transport and serve. We just loved this pie so fresh and delicious and will remember these tasty peach pies long into the winter months when the snow flies.
Hey Phyllis, I have a bunch of big, juicy Colorado peaches just waiting to go into this recipe! I am wondering if you tried it in the 9×13 pan. It sounds like a great idea! How did it work out?
thanks
Thank you for this recipe!!
I make an entire peach pie (like strawberry, but using peaches) with a cup of sugar in it, so I think for just a topping, one cup will be too much. That said, I usually cut the sugar in every dessert we make!!
Hi Jamie!
My friend has made this pie for me a couple of times and I die a little each time…so so good!! But I was wondering if you could use fresh whipped cream in place of the cool whip?
Charlynn,
I haven’t ever tried it with fresh whipped cream, my thoughts are that it would turn out great as long as you plan to serve it the same day.
Best of luck!
~Jamie