Get ready to scream “SUMMER” with my peaches and cream pie!
Peaches, sweet custard, and buttery streusel put warm weather thoughts into everyone’s heads! Whenever it’s time to pull out Easter recipes, I slip this pie into my Easter dessert recipes — what Easter pie recipes say Welcome Springtime better than fruit-loaded desserts? — and once I make it that first time, my family begs for it through spring and summer!
Before your family clamors for peachy desserts, grab my peach crumb bars, peach pound cake, and super easy peach dump cake. Best to be prepared!
Let’s celebrate the warm weather!
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What I Love About This Recipe
Just saying the name Peaches and Cream makes my mouth water!
- Tart fruit + creamy custard
- The dessert everyone LOVES!
- The best of spring and summer flavors
- SO easy to make!
How To Make Peaches And Cream Pie Recipe
You might think a pie that has a homemade custard would be hard to make — this pie will prove you wrong!
Start by prepping your peaches, oven, and pie crust. Add the peaches to the pie crust, then combine the custard ingredients in a separate bowl and pour over the peaches. Bake until the custard sets.
After the custard just starts to set, top with the streusel and put back in the oven. Bake until golden!
Recipe Notes
Whenever you’re making a dessert as delicious as peaches and cream pie, you want to get every detail right — which is where I come in!
I’ve learned a few tips and tricks over my years of making this pie:
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.
Ingredient Notes
Now, for the yummy tips!
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. And, if you’re in a pinch or just can’t find fresh, you can always swap out for canned peaches. You get all the flavor with less prep mess!
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!
Sour Cream: One of the best ingredients in this pie is sour cream! Why bake with it? It adds a delicious sour punch to desserts while also bringing a creamy tang unlike any other. Sour cream makes this pie sing!
Storing Tips
I store this pie as I would any other cream pie — even though it’s baked! Why? Read on!
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 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.
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!
Tools to Make
This pie uses your standard pie-making tools:
- Pie pan
- Bowl
- Whisk
- Foil
- Knife
- Wire cooling rack
Recipe Variations
What other pie recipes do I have stored alongside peaches and cream? Too many and not enough all at once!
- Oh my, I love some cobbler! Peach cobbler is the standard for cobbler everywhere — and if you love it as I do, try Bisquick peach cobbler! So easy and so tasty, just like southern peach cobbler — loaded with juicy, fresh peaches and just the right amount of spices!
- I love how interchangeable fruit is in recipes like these! Whether you use fresh or make peach cobbler with canned peaches or peach cobbler with frozen peaches, you’ll get a delicious, decadently sweet dessert. Don’t feel limited by in-season fruit!
- I love the deep, rich flavor that comes from making a Dutch oven peach cobbler. Or you can make your whole house smell utterly divine with Crock Pot peach cobbler!
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 oven to 375 degrees. 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 crust.
- Line with parchment paper and fill with pie weights. Bake for 20 minutes. Remove weights and parchment, and 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, egg yolks, sugar, flour and vanilla just until blended. Pour custard over peach slices in pie plate.
- Bake pie 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 streusel topping by combining butter, flour, sugar, 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.
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More Easter Dessert Recipes
Need more desserts that cross the Easter-summer line? Here you go!
- White Chocolate Raspberry Cheesecake – I defy anyone to say no to this!
- Fruit Pizza – A picnic favorite!
- Blueberry Oatmeal Muffins – Breakfast and dessert all at once
- Strawberry Chocolate Chip Cookies – Chocolate covered strawberries in cookie form
- Coconut Buttermilk Cake – Tropical and creamy heaven
Conclusion
Springtime, Easter, summer — whatever you made my peaches and cream pie recipe for, I know you’re having a warm-weather celebration done right!
Who did you serve your pie to? Let me know in the comments!
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!