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Easy Peach Cream Pie

 Easy Peach Cream Pie
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.
8 ServingsPrep: 15 min. Bake: 40 min.


  • 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 McCormick® Pure Vanilla Extract


  • 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.
Nutritional Facts: 1 serving (1 slice) equals 390 calories, 19 g fat (10 g saturated fat), 99 mg cholesterol, 146 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.