Easy Peach Cream Pie Recipe

5 6 5
Easy Peach Cream Pie Recipe
Easy Peach Cream Pie Recipe photo by Taste of Home
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Easy Peach Cream Pie Recipe

Read Reviews
5 6 5
Publisher Photo
I got this recipe while living in Utah. Now I always use Utah peaches to make this delicious, creamy dessert-they're the best ones that I've ever tasted, and they certainly represent our region of the country.
Recommended: Top 10 Pie Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 1-1/2 pounds (3 cups) fresh peaches, peeled and sliced
  • 1 9-inch pie shell, unbaked
  • 2 eggs
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • Dash salt
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla

Directions

Place peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, flour and salt. Stir in cream and vanilla; blend well. our over peaches. Bake at 375° for 40-50 minutes or until center shakes slightly when moved. (To prevent crust edges from becoming to brown, cover edges with foil if desired.) Serve warm; or, for firmer pie, chill before serving. Refrigerate any leftovers. Yield: 8 servings.
Originally published as Easy Peach Cream Pie in Country August/September 1990, p49

Nutritional Facts

1 slice: 390 calories, 19g fat (10g saturated fat), 99mg cholesterol, 146mg sodium, 51g carbohydrate (34g sugars, 2g fiber), 4g protein.

  • 1-1/2 pounds (3 cups) fresh peaches, peeled and sliced
  • 1 9-inch pie shell, unbaked
  • 2 eggs
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • Dash salt
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla
  1. Place peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, flour and salt. Stir in cream and vanilla; blend well. our over peaches. Bake at 375° for 40-50 minutes or until center shakes slightly when moved. (To prevent crust edges from becoming to brown, cover edges with foil if desired.) Serve warm; or, for firmer pie, chill before serving. Refrigerate any leftovers. Yield: 8 servings.
Originally published as Easy Peach Cream Pie in Country August/September 1990, p49

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Reviews forEasy Peach Cream Pie

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MY REVIEW
PrplMonky5 User ID: 6612040 253349
Reviewed Aug. 29, 2016

"I thought this was pretty good for an easy pie. I did have to put on the aluminum foil to make sure the pie edges didn't brown too much. I bought the pre-made frozen pie shell, but got the 9" deep dish thinking that a regular just might not be enough. Turns out the 9" deep dish wasn't big enough either! I know I did less than the 1.5 lbs of peaches, and yet even with the lower amount the cream mixture was too much! I had to pour some of it down the drain. The very top (even the middle) began to get very brown by the time it stopped jiggling so much. Even then, when it only jiggled a bit in the middle, it still seemed pretty mushy inside. I chilled it but it's still pretty mushy. I thought it would be a bit more firm than it turned out to be. It's still a yummy pie, but I think next time I'll go with a more traditional peach pie."

MY REVIEW
Cubby123 User ID: 6036492 232348
Reviewed Sep. 5, 2015

"Wonderful! I could have eaten the whole pie myself."

MY REVIEW
hannie12 User ID: 8476657 230887
Reviewed Aug. 8, 2015

"Simple and wonderful!"

MY REVIEW
momadunc User ID: 7955626 11606
Reviewed Aug. 27, 2014

"Wonderful! This is a keeper"

MY REVIEW
BevAlbus User ID: 5991479 24914
Reviewed Aug. 4, 2013

"My husband and I loved this pie. Will definitely make it again. It really tastes better chilled."

MY REVIEW
Robyn D. User ID: 4256151 8747
Reviewed Jul. 3, 2009

"This recipe was handed down from my grandmother, and it is wonderful! As a child, I would sometimes request this pie for my birthday instead of cake!"

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