Peaches and Cream Pie

By Lidey Heuck

Published July 29, 2020

Peaches and Cream Pie
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich
Total Time
40 minutes, plus 2 hours’ chilling
Rating
4(1,605)
Comments
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This recipe is inspired by the fruit and cream pies at Briermere Farms, in Riverhead, N.Y., a fruit farm and bakery on the North Fork of Long Island. Here, a press-in graham cracker crust is swapped in for the traditional pastry crust, but otherwise the recipe stays true to the signature pie, with a giant mound of fresh sliced peaches concealing a lightly sweetened whipped cream filling beneath. Cream cheese acts as a stabilizer in the whipped cream, allowing you to assemble the crust and filling in advance — but once you add the peaches, the pie is best served within the hour. Perfectionists take note: This pie is a little messy, but that’s part of its charm. If you can’t find ripe, juicy peaches, this recipe is equally delicious made with fresh strawberries or blueberries. The quality and ripeness of the fruit is more important than the variety.

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Ingredients

Yield:8 servings
  • 1⅓cups/160 grams graham cracker crumbs (from about 10 or 11 graham cracker sheets)
  • ¼cup/50 grams granulated sugar
  • ¼teaspoon ground cinnamon
  • ¼teaspoon kosher salt
  • 6tablespoons/85 grams unsalted butter, melted
  • 2ounces/60 grams cream cheese, at room temperature
  • ½cup/60 grams confectioners’ sugar, sifted
  • 1cup/240 milliliters cold heavy whipping cream
  • 1teaspoon vanilla extract
  • 2pounds/900 grams ripe yellow peaches (5 to 7 peaches)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

405 calories; 28 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 4 grams protein; 236 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt. Add the butter and toss until the crumbs are evenly moistened. Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake for 10 to 12 minutes, until set, then cool completely.

  2. Step 2

    In a large mixing bowl, combine the cream cheese and confectioners’ sugar. Using an electric mixer, beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy. Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks. Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours, or overnight, until set. (Cover with plastic wrap if chilling the pie overnight.)

  3. Step 3

    Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water. Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife. Using a slotted spoon, transfer the peaches to the ice bath to stop the cooking. Peel the peaches, and cut into slices, placing the slices in a colander set over a bowl to drain any excess juices.

  4. Step 4

    Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie. Serve immediately or refrigerate for up to 1 hour before serving.

Tip
  • This pie is a little messy, but that’s part of its charm. Finally, if you can’t find ripe, juicy peaches, this recipe is equally delicious made with fresh strawberries or blueberries. The quality and ripeness of the fruit is more important than the variety.

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Ratings

4 out of 5
1,605 user ratings
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Comments

Lauren E.KP

Got out of bed to have another bite. It’s almost midnight, so perfect timing. Used leftover vanilla wafers in the crust sans graham & yum town (especially with touch of cinnamon!)In future would double cookie of choice base (I think I’m team v. Wafer on this one) because amount called for didn’t allow for hearty side over hang. Subbed Vermont origin marscapone w/ local Colorado palisade peaches and this peaches and Creme delight pleases from sun up coffee lover to midnight’s guilty pleasure.

chelcie

Made this last night and it was delicious. I doubled the filling recipe because to me it looked like there wouldn’t be enough filling to peach ratio. I loved the way it turned out doubling the filling

Julie the farmer

This is more than the sum of its parts. Scrumptious. For those who cannot serve the entire pie at once - do not top the whole pie but cut slices as needed and top them with fruit when serving. Not as spectacular but equally delicious.

Lois

Increased the filling by 50%, and there was no room for the peaches.

Rcfet

I used ginger snaps for half of the crumbs in the crust. The ginger was really nice with the peaches. Also tossed the sliced peaches with some lemon juice, then chilled them before layering them on the pie. Pretty and tasty.

Sue C.

Here in Italy, fresh cream tends to be 30% fat - could I substitute the heavy whipping cream with half Italian fresh cream and half mascarpone? Thanks!

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