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Looking for a sweet way to celebrate summer? This Peach Cream Pie with Whipped Topping and Crumble is your answer! With a creamy filling, fresh peach slices, and a delightful crumble topping, this pie brings together the best of summer flavors in every bite. It’s perfect for gatherings, barbecues, or simply indulging on a warm afternoon.
Why You’ll Love This Recipe
This Peach Cream Pie is a delightful treat that combines the lusciousness of fresh peaches with a rich cream filling and a crunchy topping. It’s easy to make and will impress everyone at your next gathering.
- Simple and quick to prepare
- Perfect balance of creamy and fruity flavors
- Stunning presentation with fresh fruit
- Great for summer parties or picnics
- Can be made ahead of time
Ingredients
- 1 9-inch graham cracker crust
- 4 ripe peaches, peeled and sliced
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, softened
- 1/4 tsp salt
How to Make Peach Cream Pie
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread the cream cheese filling evenly into the graham cracker crust.
- Arrange the sliced peaches over the cream layer, pressing them slightly into the filling.
- For the crumble topping, combine the brown sugar, flour, softened butter, and salt in a bowl. Mix until crumbly.
- Sprinkle the crumble topping evenly over the peach layer.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown.
- Remove from the oven and allow to cool to room temperature. Once cooled, refrigerate for at least 2 hours before serving.
Tips for the Best Results
- Use ripe peaches for the sweetest flavor.
- Make sure your cream cheese is softened to ensure a smooth filling.
- Allow the pie to chill completely for the best texture and flavor.
- Feel free to add a pinch of cinnamon to the crumble for extra warmth.
Easy Variations
- Substitute the peaches with other fruits like berries or cherries for a different flavor profile.
- Add a layer of lemon zest to the cream cheese mixture for a citrusy twist.
- Use a store-bought pie crust if you’re short on time.
What to Serve With It
- A scoop of vanilla ice cream on the side
- Fresh berries for a pop of color
- A drizzle of caramel sauce for added sweetness
- Whipped cream for extra indulgence
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best served chilled, so no need to reheat.
Recipe Card
Recipe Name: Peach Cream Pie with Whipped Topping and Crumble
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes (including chill time)
Yield: 8 servings
Ingredients:
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes (including chill time)
Yield: 8 servings
Ingredients:
- 1 9-inch graham cracker crust
- 4 ripe peaches, peeled and sliced
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, softened
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread the cream cheese filling evenly into the graham cracker crust.
- Arrange the sliced peaches over the cream layer, pressing them slightly into the filling.
- For the crumble topping, combine the brown sugar, flour, softened butter, and salt in a bowl. Mix until crumbly.
- Sprinkle the crumble topping evenly over the peach layer.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown.
- Remove from the oven and allow to cool to room temperature. Once cooled, refrigerate for at least 2 hours before serving.
Notes: Use ripe peaches for the sweetest flavor, and allow the pie to chill completely for the best texture and flavor.
