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There’s nothing quite like a slice of Easy Peach Cream Pie to capture the essence of summer. With its luscious peach filling, creamy texture, and a fluffy whipped topping, this pie is a delightful treat that showcases fresh, juicy peaches. Whether you’re hosting a backyard barbecue or simply indulging in a sweet craving, this pie is sure to impress.
Why You’ll Love This Recipe
This Easy Peach Cream Pie is not only delicious but also incredibly simple to make. It’s a perfect dessert for warm days and special occasions. Here’s why this recipe should be on your radar:
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- Fresh Flavors: The combination of ripe peaches and creamy filling creates a refreshing taste.
- Quick & Easy: With minimal preparation and cooking time, you can whip this up in no time.
- Eye-Catching: Its vibrant colors and fluffy topping make it a showstopper on any dessert table.
- Customizable: You can easily adjust ingredients to suit your taste or dietary needs.
Ingredients
- 1 pre-made 9-inch pie crust
- 4 cups fresh peaches, peeled and sliced
- 1 cup granulated sugar, divided
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, plus more for garnish
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon almond extract
How to Make Peach Cream Pie
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced peaches, 1/2 cup of granulated sugar, flour, vanilla extract, and 1/2 teaspoon of cinnamon. Toss until the peaches are evenly coated.
- Pour the peach mixture into the pre-made pie crust, spreading it out evenly. Bake for 30-35 minutes or until the filling is bubbly and the crust is golden brown.
- While the pie is baking, prepare the whipped topping. In a mixing bowl, beat the heavy whipping cream with an electric mixer on medium speed until it starts to thicken.
- Add the powdered sugar and almond extract to the whipped cream, then continue to beat until stiff peaks form.
- Once the pie is done baking, remove it from the oven and allow it to cool completely at room temperature.
- Once cooled, spread the whipped topping over the pie. Dust with additional cinnamon if desired.
- Slice and serve chilled or at room temperature.
Tips for the Best Results
- Use ripe, juicy peaches for the best flavor and texture.
- If using frozen peaches, thaw and drain excess liquid before using.
- For a richer flavor, consider adding a splash of bourbon to the peach filling.
- Make sure to let the pie cool completely before adding the whipped topping to prevent it from melting.
Easy Variations
- Swap out peaches for other fruits like blueberries or strawberries for a mixed berry cream pie.
- Add a layer of cream cheese between the crust and peach filling for an extra creamy texture.
- For a gluten-free option, use a gluten-free pie crust.
What to Serve With It
- A scoop of vanilla ice cream for a classic pairing.
- Fresh mint leaves for a pop of color and flavor.
- Additional sliced peaches or berries on the side for a fresh touch.
Storage and Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. Consume within 3-4 days for the best taste. The whipped topping may lose its fluffiness over time, so it’s best to add it fresh if you plan to store leftovers.
Recipe Card
Easy Peach Cream Pie with Whipped Topping
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings
Ingredients:
1 pre-made 9-inch pie crust
4 cups fresh peaches, peeled and sliced
1 cup granulated sugar, divided
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, plus more for garnish
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon almond extract
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sliced peaches, 1/2 cup of granulated sugar, flour, vanilla extract, and 1/2 teaspoon of cinnamon. Toss until the peaches are evenly coated.
3. Pour the peach mixture into the pre-made pie crust, spreading it out evenly. Bake for 30-35 minutes or until the filling is bubbly and the crust is golden brown.
4. While the pie is baking, prepare the whipped topping. In a mixing bowl, beat the heavy whipping cream with an electric mixer on medium speed until it starts to thicken.
5. Add the powdered sugar and almond extract to the whipped cream, then continue to beat until stiff peaks form.
6. Once the pie is done baking, remove it from the oven and allow it to cool completely at room temperature.
7. Once cooled, spread the whipped topping over the pie. Dust with additional cinnamon if desired.
8. Slice and serve chilled or at room temperature.
Notes: Use ripe, juicy peaches for the best flavor and texture. For a gluten-free option, use a gluten-free pie crust.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings
Ingredients:
1 pre-made 9-inch pie crust
4 cups fresh peaches, peeled and sliced
1 cup granulated sugar, divided
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, plus more for garnish
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon almond extract
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sliced peaches, 1/2 cup of granulated sugar, flour, vanilla extract, and 1/2 teaspoon of cinnamon. Toss until the peaches are evenly coated.
3. Pour the peach mixture into the pre-made pie crust, spreading it out evenly. Bake for 30-35 minutes or until the filling is bubbly and the crust is golden brown.
4. While the pie is baking, prepare the whipped topping. In a mixing bowl, beat the heavy whipping cream with an electric mixer on medium speed until it starts to thicken.
5. Add the powdered sugar and almond extract to the whipped cream, then continue to beat until stiff peaks form.
6. Once the pie is done baking, remove it from the oven and allow it to cool completely at room temperature.
7. Once cooled, spread the whipped topping over the pie. Dust with additional cinnamon if desired.
8. Slice and serve chilled or at room temperature.
Notes: Use ripe, juicy peaches for the best flavor and texture. For a gluten-free option, use a gluten-free pie crust.
