Peaches ‘n Cream Pie is a real treat. This custard pie is made with heavy whipping cream, eggs, sugar and lots of peaches and tastes sensational. Who doesn’t love homemade pie with Homemade Pie Crust? And a homemade peach pie to boot! Peaches’ n Cream Pie is addictive and a pie you will want to make over and over.

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When we had peaches coming off our trees in bushels in early July I decided to make up a few different peach pies out of them. Peaches ‘n Cream Pie was one of the ways I chose to use up some of our peaches. This pie turned out fantastic. I loved the thickness of the custard as well as the delicious taste.

Allow me to provide a few tips before baking a Peaches ‘n Cream Pie. Mom always baked her pies at 300 degrees so the pies cooked more slowly but the fruit would cook all the way through. Most of the time the pies take almost two hours to bake, sometimes even three hours.

This one took about two hours before it was completely set in the middle. I cook the pies until the juices bubble up thickly so that when you cut into the pies they’re not soupy. Most of the time if you cook a pie in an hour or less, it won’t be cooked all the way through and once you cut into it, the pie is syrupy and hasn’t thickened properly. That’s not the way I learned to bake pies and I don’t like eating pies that way either.

I normally tent the pies with foil after about 45 minutes into the baking time so the crust doesn’t brown. I’m not a fan of browned crusts, which happens easily if you cook pies at a really high temperature which many of the newer recipes suggest. I also recommend that you don’t put the peaches into the pastry shell until you’re ready to pour the custard filling on top and pop the pie into the oven. Otherwise, you will end up with a soggy crust.

If you want a delicious peach pie recipe then I highly recommend Peaches ‘n Cream Pie. The lovely custard filling is to die for. If you enjoy peaches you and your family will love this peach pie recipe. And, if you need a Homemade Pie Crust recipe, feel free to check out our family’s recipe. It can’t be beat! And prepare to be amazed. 🙂

Peaches ‘n Cream Pie is so completely satisfying! I cook the pie longer so that it sets up properly and is not soupy on the inside.

The flavors and texture of this glorious pie were A-M-A-Z-I-N-G!

Once you take a bite of Peaches ‘n Cream Pie you won’t want to stop!

It’s time to start drooling over Peaches ‘n Cream Pie!

Here’s what I did.

These are the ingredients I used for the pie filling.

Mix sugar and flour together; place in a small saucepan. Add cream. Cook until mixture simmers.

The mixture will thicken when it comes to a simmer.

Mix with eggs an electric beater until light yellow in color. This will take approximately one minute.

Remove hot cream mixture from heat. Spoon out a few tablespoons of the hot cream mixture.

Add a couple of tablespoons of the hot cream mixture to the whipped eggs and stir to combine.

Add the eggs into the hot cream mixture and stir to combine.

Place mixture back on the stove. Cook over low-medium heat about 5-10 minutes until custard thickens.

Roll out a single pastry pie shell and place in pie plate. Flute edges.

Place sliced peaches in prepared pie shell.

Pour custard mixture over top of peaches.

Bake at 300 for about 2 hours or until totally set in the middle. Tent pie with foil after about 45 minutes so pie crust doesn’t brown too much.

You and your family will rave over Peaches ‘n Cream Pie.

We found every bite absolutely mouthwatering.

This delicious pie is sure to satisfy any sweet tooth craving you have!

If you love peaches, you’ll go crazy over this scrumptious pie.

Here’s the recipe.

PEACHES ‘N CREAM PIE

(Recipe adapted from a magazine, circa early 1980s)

Peaches 'n Cream Pie

Teresa Ambra

Peaches 'n Cream Pie is outstanding. This lovely homemade custard pie is filled with peaches and made in a flaky, Homemade Pie Crust. Great dessert for backyard barbecues, Family Reunions and summer holiday fun when fresh peaches are in season.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 minute min

Total Time 31 minutes mins

Course Dessert, Pies

Cuisine Southern

Servings 8

Calories 367 kcal

Equipment

• 1 large deep dish pie plate
• 1 large stock pot
• 1 sharp knife to cut and pare peaches
• 1 wooden spoon
• 1 electric mixer
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 5 cups peaches peeled and sliced
• 1 cup granulated sugar
• 1 cup heavy whipping cream
• 1/4 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 2 large eggs
• 1 unbaked deep-dish 10-inch pie shell

Instructions

 

• Peel and slice peaches.
• Set aside.
• Mix granulated sugar and flour together and place in medium-sized saucepan; place over low to medium heat and add cream.
• Cook until mixture simmers stirring occasionally.
• Remove from heat.
• Meanwhile, in small bowl beat eggs with an electric mixer on high until light yellow in color.
• This will take about a minute.
• Stir a few tablespoons of hot cream mixture into the eggs.
• Then stir entire egg mixture into the hot cream sauce and place back on burner.
• Cook over low-medium heat until custard thickens, about 5-10 minutes.
• Place pie dough in plate and flute edges.
• Once custard is cooked and ready, add peaches to the pie crust.
• Then spread the custard mixture evenly over the peaches.
• Bake at 300° about 1 hour and 30 minutes to 2 hours or until custard is set, pie is lightly browned and peaches are cooked.

Notes

NOTE: While cooking fruit pies at lower temperatures take a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.

 

NOTE: Don't place peaches into pie crust and allow pie shell to sit in the pie shell without baking it or the crust will get soggy. Place peaches in shell and immediately pour the custard filling over the peaches. Then place in 300 degree oven and bake.

 

NOTE: Preparation time does not include time required to make Homemade Pie Crust.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 367kcalCarbohydrates: 49gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 80mgSodium: 126mgPotassium: 188mgFiber: 2gSugar: 34gVitamin A: 819IUVitamin C: 4mgCalcium: 35mgIron: 1mg

Keyword dessert, peach dessert, peach pie, peaches, pie

Tried this recipe?Let us know how it was!

I bake Peaches ‘n Cream Pie really slowly so the peaches cook all the way through and the pie isn’t syrupy in the middle when you cut into it.

Time for a bite.

This close up allows you to see the custard texture.

This sweet pie is perfect to make during summer when peaches are in season. Take it to potlucks, backyard BBQs with friends or family reunions and watch it disappear!

You may also enjoy these delicious recipes!

Mom’s Peach Pie

Peach Crumb Pie

Favorite Peach Pie

Peaches ‘n Cream Pie

Teresa Ambra

Peaches 'n Cream Pie is outstanding. This lovely homemade custard pie is filled with peaches and made in a flaky, Homemade Pie Crust. Great dessert for backyard barbecues, Family Reunions and summer holiday fun when fresh peaches are in season.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 minute min

Total Time 31 minutes mins

Course Dessert, Pies

Cuisine Southern

Servings 8

Calories 367 kcal

Equipment

• 1 large deep dish pie plate
• 1 large stock pot
• 1 sharp knife to cut and pare peaches
• 1 wooden spoon
• 1 electric mixer
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 5 cups peaches peeled and sliced
• 1 cup granulated sugar
• 1 cup heavy whipping cream
• 1/4 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 2 large eggs
• 1 unbaked deep-dish 10-inch pie shell

Instructions

 

• Peel and slice peaches.
• Set aside.
• Mix granulated sugar and flour together and place in medium-sized saucepan; place over low to medium heat and add cream.
• Cook until mixture simmers stirring occasionally.
• Remove from heat.
• Meanwhile, in small bowl beat eggs with an electric mixer on high until light yellow in color.
• This will take about a minute.
• Stir a few tablespoons of hot cream mixture into the eggs.
• Then stir entire egg mixture into the hot cream sauce and place back on burner.
• Cook over low-medium heat until custard thickens, about 5-10 minutes.
• Place pie dough in plate and flute edges.
• Once custard is cooked and ready, add peaches to the pie crust.
• Then spread the custard mixture evenly over the peaches.
• Bake at 300° about 1 hour and 30 minutes to 2 hours or until custard is set, pie is lightly browned and peaches are cooked.

Notes

NOTE: While cooking fruit pies at lower temperatures take a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.

 

NOTE: Don’t place peaches into pie crust and allow pie shell to sit in the pie shell without baking it or the crust will get soggy. Place peaches in shell and immediately pour the custard filling over the peaches. Then place in 300 degree oven and bake.

 

NOTE: Preparation time does not include time required to make Homemade Pie Crust.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 367kcalCarbohydrates: 49gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 80mgSodium: 126mgPotassium: 188mgFiber: 2gSugar: 34gVitamin A: 819IUVitamin C: 4mgCalcium: 35mgIron: 1mg

Keyword dessert, peach dessert, peach pie, peaches, pie

Tried this recipe?Let us know how it was!