One of the summer fruits I’m always sad to say goodbye to are peaches. To me, they represent the very essence of summer: irrefutably sweet and always quick to go.
I end up making a lot of peach jam during this time of the year as my way of preserving this seasonal favorite. The beauty of this peach cream pie, however, is that it utilizes canned peaches, so you can enjoy the fantastic peach flavor even when fresh peaches become harder to find.
And while you can make this peach cream pie year-round, this pie does an excellent job of refreshing one’s palate during the final dog days of summer.
The other bonus of this peach cream pie is that it’s essentially a no-bake recipe. With the exception of a quick, 10-minute bake of the crust, this recipe doesn’t require any real baking skills.
The filling for this peach cream pie consists of cream cheese and whipped cream, with preserved peaches layered in between.
I don’t typically preserve my peaches in “slice” form; they’re usually chopped up in my homemade preserves, so I use canned peach slices that have been preserved in fruit juice (not the heavy syrup kind). I love that even though this peach cream pie is rich and indulgent, each bite still feels light and airy.
The classic flavor combination of peaches and cream is married deliciously here, and sits perfectly on top of a bed of golden graham cracker crumbs and chopped pecans. The pecans add a spectacular nutty flavor to the crust that not only compliments the honey graham crackers, but also enhances their flavor as well.
If you’re looking for a peach dessert you can enjoy not just during the final days of summer, but all year long as well, this peach cream pie is it!
Peach Cream Pie
Creamy peach pie made with preserved peaches so you can enjoy this any time of the year!
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup brown sugar
- 1/2 cup unsalted butter plus more for greasing pan, melted
For the cream filling
- 1 oz pkg cream cheese 8 ., room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
For the peach compote
- 1 oz can of preserved peach slices * 29, in fruit juice, not syrup
- 2 tbsp cornstarch
Preheat the oven to 350°F. Grease a 9-inch springform pan. Begin by creating the crust. Combine the graham cracker crumbs with the chopped pecans and brown sugar. Stir in the melted butter and mix until all the crumbs are coated in the butter; the mixture should look like wet sand. Set aside 1/4 cup of this mixture for later. Pour the remaining mixture into your prepared springform pan, patting the crumbs down into the base of the pan and a little bit up the sides of the pan. Bake the crust for 10 minutes. Then place the pan on a wire cooling rack to cool completely.
Meanwhile, prepare the peach compote. Drain the juice from the peach slices into a medium saucepan. Add the cornstarch into the pan and whisk until smooth. Add in the peach slices. Warm this mixture over medium heat until it comes to a boil.
Continue cooking over medium heat for a few minutes, or until the liquid has thickened up a bit. Remove the saucepan from the heat and empty the contents of the pan into a large bowl. Stir the prepared peach compote every once in awhile and allow it to completely cool before using.
Once the peach compote has cooled, prepare the cream filling. In the bowl of a stand mixer, beat the cream cheese with the sugar until combined and creamy. Add in the vanilla and mix to combine. Empty this mixture into a large bowl. Clean the mixer's bowl and then add the whipping cream. Whisk the whipping cream on high speed until stiff peaks form. Using a rubber spatula, fold in 1/3 of the whipped cream into the cream cheese batter. Once combined, fold in the rest of the whipped cream until white streaks in the batter are no longer apparent.
To assemble, spread 1/3 of the cream mixture into the bottom of the crust. Use a fork or slotted spoon to scoop out half of the peach slices and place them onto the layer of cream. You want to get some syrup onto the cream, but try not to transfer too much or else it can get it a little messy. Cover the peach slices with another layer of cream, using an offset spatula to smooth out this cream layer. Then add the rest of the peach slices on top. Complete the pie layers with a final layer of cream.
Garnish the top of the pie with the reserved crumbs from the crust mixture, spreading the crumbs evenly across the top. Place a sheet of plastic wrap across the pan and refrigerate the cake for at least 8 hours, or overnight if possible.
If you're using a homemade jar of peach preserves (as in a type of jam with intact peach slices), then you can skip the compote-making step of this recipe and simply scoop the peach slices straight from your jar to the pie.