Sweet and Creamy Peaches and Cream Pie Recipe
A delightful dessert featuring a graham cracker crust, a creamy filling made with cream cheese and heavy cream, topped with fresh peaches for a sweet and refreshing treat.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons tablespoons unsalted butter, melted
- 1 (8 oz) package cream cheese, softened softened
- ½ cup granulated sugar
- 1 teaspoon teaspoon vanilla extract
- 1 cup heavy whipping cream
- 3 to 4 cups sliced fresh peaches or drained canned peaches
- 2 tablespoons tablespoons peach preserves or apricot jam optional, for glaze
Instructions
- Prepare the graham cracker crust by combining crumbs, sugar, and melted butter. Press into a pie dish and refrigerate to set.
- Beat cream cheese, sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Spoon the cream mixture into the chilled crust. Arrange peach slices on top. If using glaze, warm preserves and brush over peaches.
- Refrigerate the pie for at least 4 hours or overnight. Slice and serve chilled.
Notes
For the best flavor, use fresh peaches. If fresh peaches are unavailable, canned peaches can be used as a substitute.