Ingredients
Scale
- 4–5 ripe peaches, sliced
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 pre-made pie crust (or homemade)
- Optional: cinnamon or nutmeg for extra flavor
Instructions
- Start by washing, peeling, and slicing the peaches. Toss them with half the sugar, cornstarch, and vanilla in a bowl. Set aside.
- In a mixing bowl, beat the softened cream cheese with the remaining sugar until smooth. Gradually add the heavy cream and beat until silky and fluffy.
- Pour the cream filling into the prepared pie crust and spread evenly. Arrange the sliced peaches on top.
- Bake at 350°F (175°C) for 20-25 minutes if you prefer a baked pie. For a no-bake version, chill the pie in the refrigerator for at least 4 hours to set and enhance flavors.
Notes
- For best results, use ripe peaches for maximum sweetness and flavor.
- If using canned peaches, ensure they are drained well to avoid excess moisture.
- Chill the pie thoroughly to allow the flavors to meld and the filling to set properly.
- Garnish with fresh mint, a sprinkle of cinnamon, or whipped cream before serving for added presentation.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking or No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal Kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg