Peaches & Cream Pie
This Peaches & Cream Pie combines a silky whipped cream cheese filling with sweet, tender peaches for a refreshing no-bake dessert. Set in a flaky baked crust and chilled to perfection, it's the perfect summer treat.
Peaches & Cream Pie
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
8
Prep Time
25 minutes
Cook Time
5 minutes
Peaches & Cream Pie is a cool, dreamy dessert made with layers of whipped cream cheese filling and juicy peaches. A baked pie shell holds the rich yet light filling, while both fresh and cooked peaches add sweetness and texture. The cream cheese layer is balanced with vanilla and powdered sugar, then folded with whipped topping for a smooth finish. Once layered and chilled, this pie becomes the perfect no-bake crowd-pleaser for summer gatherings, potlucks, or anytime you’re craving something fruity and creamy.
Ingredients
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1 deep dish pie crust, baked
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3 cups fresh or frozen sliced peaches
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1 cup sugar
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1 (8 oz) pkg. cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla
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2 cups La Creme or other whipped topping
Directions
Bake and cool a deep dish pie crust according to package or homemade instructions.
Chop 1 cup of the peaches and place them in a small saucepan with the granulated sugar.
Cook over low heat, stirring occasionally, until mixture reaches a gentle boil and peaches are soft (about 4–5 minutes). Remove from heat and let cool.
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in the whipped topping until fully combined and fluffy.
Spoon the cream cheese mixture into the cooled pie crust and spread evenly.
Arrange the remaining peach slices on top of the cream layer.
Spoon the cooled, cooked peach mixture evenly over the sliced peaches.
Chill the pie in the refrigerator for several hours (at least 4) until fully set.
Slice and serve cold. Optional: garnish with a dollop of whipped topping.
Recipe Note
- If using frozen peaches, thaw and drain them well before using.
- La Creme or any whipped topping (like Cool Whip) will work—just make sure it’s thawed.
- For a lighter option, use reduced-fat cream cheese and whipped topping.
- This pie is best served cold and keeps well in the fridge for up to 3 days.