Peaches and cream pie. It’s every bit as luscious and lovely as it sounds. A creamy, custardy filling complements the juicy sweetness of the peaches and the streusel topping adds the perfect amount of texture. This one is an easy-to-make showstopper!
Listen, I love all my pies equally—but this peaches and cream pie is undeniably a crowd favorite. The layers of flaky pie crust, custard, peaches, and streusel are such a perfect combination that this pie becomes more than the sum of its parts.
It’s sure to leave you pleased as pie after just one bite!
Don’t be fooled by its looks or its layers—this pie comes together much easier than you might think—even with the custard filling. But that can be our little secret. And it’s a good thing too, because the first time I make this during peach season, I know my family will ask for it again. And again. And yours will too.
Here are more of my picks for peachy desserts!
- Peach Crisp
- Southern peach cobbler
- Peach Bread
- Peach Dump Cake the easiest of them all!
Move over milk and cookies, it’s time for Peaches and Cream!!
IngredientPie Crust
- Peaches – If your peaches are really juicy, dab them off with a paper towel. You don’t want the fruit to add extra liquid to the custard! It’ll water down your creamy goodness.
- Sour Cream
- Egg Yolks
- Sugar
- Flour
- Vanilla Extract
Streusel Topping:
- Butter
- Flour
- Sugar
Tips
- Crust: I have to be honest: I use a premade pie crust from the supermarket for this pie. I know, I know! A homemade crust would be more delicious, but store-bought tastes just fine and adds to the ease of baking. If you’re so inclined, you can use your favorite recipe for a 10-inch pie crust. If you’re interested, here’s an article on the best store bought pie crust.
- Pie Size: I use a 9-1/2-Inch Pie Plate without fear of the filling bubbling over, but you can also use a 10-inch pie plate if you want a little extra room.
- Custard: This isn’t the type of custard pie that relies on you standing over the cooktop and stirring as it sets up! All you have to do is mix the ingredients together in a bowl and then pour them over the peaches into the crust. The custard then sets up as the pie bakes. So easy!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? You can store your leftover peaches and cream pie in the fridge for up to four days. The texture of the peaches and custard will start to break down after that time, and you also risk bacteria growth. Not that this pie usually has leftovers, to begin with!
- Can You Freeze This? Unfortunately, no. The custard would break down in the freezer temps, giving you lumpy, slimy custard instead of smooth, creamy heaven. Do not freeze!
- Make-Ahead Tips: If you want to make this pie ahead of time, the best thing you can do is make it, then store it in the fridge. Pies like this one love the fridge! You can always warm it up in the oven by waiting to do the streusel layer until just before serving.
Serving Recommendations
This pie is perfectly served all on its own but if you want to go over the top…and a scoop of vanilla ice cream or a large dollop of homemade whipped cream!
Do You Peel The Peaches For Pie?
Yes, for the filling, you do indeed need to peel the peaches. If you don’t, the peel can, and often does, detach from the fruit as the pie bakes and creates an unpleasant chewy bit in the finished pie.
When I use peach slices as a garnish, as you’ll see in the photos, I don’t bother to peel them because they aren’t baked.
- How To Peel Peaches:
-
- Bring a large pot of water to a rolling boil.
- Using a sharp paring knife make an X on the bottom of the peach just through the skin.
- Drop the peaches into the boiling water one or two at a time (not all at once because you don’t want the water temperature to drop too low) for 30 seconds. Remove with a slotted spoon.
- Plunge peaches into a bowl filled with ice and water.
- Using your thumb or the tip of the paring knife, grab the edge of the skin at the X and peel.
Can I Use Frozen or Canned Peaches?
Yes, you can. Frozen peaches will need to be thawed and well drained. Canned peaches will need to be well drained. Draining is important as extra moisture from either of these options will mess up the custard and it likely won’t set properly.
More Wonderful Peach Recipes
- Bisquick Peach Cobbler
- Peach Pound Cake
- Peach Blueberry Crisp
- Peach Bourbon Upside Down Cake
- Roasted Peach Halves with Crumb Topping
If you make this old fashioned peach cream pie recipe, I’d love it if you snapped a photo and tagged me on Instagram, @gonna_want_seconds, or please share this recipe on Pinterest, Facebook, or Yummly! I really appreciate your support, my friends! BTW….are you receiving our free newsletter with a free weekly meal plan?
Happy Baking!
Peaches and Cream Pie
Ingredients
- 1 pastry for a 10-11 inch pie crust
- 6 medium peaches divided
- 1 cup sour cream
- 3 large egg yolks
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
Streusel Topping:
- 4 tablespoons (1/2 stick) cold unsalted butter cut into small pieces
- 1/2 cup all-purpose flour
- 1/4 cup sugar
Instructions
- Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out pie crust into a 12-inch circle, about 1/8" thick. Fit crust into a 9-inch pie plate. Fold edges under and crimp. Using a fork, prick the bottom and sides of the crust.
- Line with parchment paper and fill with pie weights. Bake for 20 minutes. Remove weights and parchment, transfer to a baking rack and cool for 30 minutes.
- Peel 5 of the peaches. Slice into 1/4 inch slices. Arrange the peach slices in overlapping concentric circles in the pie crust.
- In a medium mixing bowl, whisk together sour cream (1 cup), egg yolks (3), sugar (1 cup), flour (1/4 cup), and vanilla (1 teaspoon) just until blended. Pour custard over peach slices on the pie plate.
- Bake pie for 30 minutes or just until the custard begins to set. If the crust is browning too quickly, cover the edge loosely with aluminum foil.
- Meanwhile, make the streusel topping by combining butter (4 tablespoons), flour (1/2 cup), sugar (1/4 cup), and cinnamon with your until the mixture resembles coarse crumbs.
- After the initial 30-minute baking, remove the pie from the oven and evenly sprinkle the top with the streusel topping. Return the pie to the oven and bake another 15 minutes longer or until the streusel is nicely golden and a knife tip inserted into the center comes out of the pie clean.
- Cool pie completely on a wire rack before serving. Top decoratively with remaining peach and serve.
Fans Also Made:
Notes
- Peaches - If your peaches are really juicy, dab them off with a paper towel. You don’t want the fruit to add extra liquid to the custard! It’ll water down your creamy goodness.
- Crust: I have to be honest: I use a premade pie crust from the supermarket for this pie. I know, I know! A homemade crust would be more delicious, but store-bought tastes just fine and adds to the ease of baking. If you’re so inclined, you can use your favorite recipe for a 10-inch pie crust.
- Pie Size: I use a 9-1/2-Inch Pie Plate without fear of the filling bubbling over, but you can also use a 10-inch pie plate if you want a little extra room.
- Custard: This isn’t the type of custard pie that relies on you standing over the cooktop and stirring as it sets up! All you have to do is mix the ingredients together in a bowl and then pour them over the peaches into the crust. The custard then sets up as the pie bakes. So easy!
I love every single peach dessert!
Same here, Owyn!? Happy baking!
I just made this. I have not tried it yet as it just came out the oven. I put it in for the last 15 minutes and checked it with the knife and it didnt come out clean. I put it in for another 5min..its still not 100% clean. It does jiggle a bit still after being in for the last 5min. I dont want to cook it any longer as I’m afraid it will ruin it. I have it cooling on the rack now. I will update once its cooled off and I can try it. I do know it looks and smells amazing. 🙂
Hope it goes well for you, Dawn. Let us know how it turns out!