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Easy Peach Cream Pie

Total Time

Prep: 15 min. Bake: 40 min.


8 servings

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.


  • Dough for single-crust pie
  • 1-1/2 pounds (3 cups) fresh peaches, peeled and sliced
  • 2 large eggs, lightly beaten
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • Dash salt
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla


  1. Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches.
  2. Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

Nutrition Facts

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

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  • Sandy
    Oct 7, 2020

    I am making this recipe for my third time. First time, I used fresh peaches. Second time & this time, I used canned sliced peaches. I cut each slice into 3 or 4 pieces. I placed these pieces into unbaked pie crusts. I used one 15 ounce can for each pie. The cream part is enough for 2 pies. I filled the 2 peach filled crusts with the cream, sugar, flour, and vanilla mixture. Pies are baking at 375 degrees. They smell so yummy.

  • sgronholz
    Aug 26, 2020

    What an easy and delicious recipe! Because we like nutmeg with peaches, I added a sprinkling to the top of the baked pie...yum!

  • Tom
    Jul 15, 2019

    I’ve made this pie 3 times so far. First two times were with fresh peaches that me and my wife and daughter picked that day. The 3rd time, I used the peaches that we had picked, but they were frozen and had to be defrosted first. All 3 pies were simply amazing! Love this recipe. Can other fruit be substituted for the peaches? (Blueberries, strawberries...etc) we have quite a few U-pick farms in our area and I would love to try this recipe with other fresh fruits. Thanks so much for making this available.

  • NH-rescue
    Jan 8, 2018

    Peaches and cream is one of our favorite flavor blends. This pie is easy to make. You can add a pinch of "peach pie" spices like cinnamon or nutmeg, but it really stands quite well on its own. Liked the taste of it chilled rather than hot, but that is probably just preference.

  • PrplMonky5
    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.

  • Cubby123
    Sep 5, 2015

    Wonderful! I could have eaten the whole pie myself.

  • hannie12
    Aug 8, 2015

    Simple and wonderful!

  • momadunc
    Aug 27, 2014

    Wonderful! This is a keeper

  • september 2013
    Sep 7, 2013

    No comment left

  • BevAlbus
    Aug 4, 2013

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