Peaches and Cream Pie
Ingredients
- 1-⅓ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ tsp. ground cinnamon
- ¼ tsp. kosher salt
- 6 tbsp. unsalted butter, melted
- 2-ounces cream cheese, at room temperature
- ½ cup confectioners’ sugar, sifted
- 1 cup cold heavy whipping cream
- 1 tsp. vanilla extract
- 5 to 7 ripe yellow peaches
Instructions
- Pre-heat the oven to 350°F.
- In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt.
- Add the butter and toss until the crumbs are evenly moistened.
- Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup.
- Place the pie plate on a sheet pan, place in the pre-heated oven and bake for 10 to 12 minutes until set; remove from oven and cool completely.
- In a large mixing bowl, combine the cream cheese and confectioners’ sugar.
- Using an electric mixer, beat on low speed until combined; raise the speed to high and whip until the mixture is smooth and creamy.
- Add the heavy cream and vanilla; beat on high speed until the mixture forms stiff peaks.
- Scrape the filling into the cooled crust, smooth the top and chill for at least 2 hours, or overnight, until set; cover with plastic wrap if chilling the pie overnight.
- Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water.
- Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife.
- Using a slotted spoon, transfer the peaches to the ice bath to stop the cooking.
- Peel the peaches and cut into slices, placing the slices in a colander set over a bowl to drain excess juices.
- Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie.
- Serve immediately or refrigerate for up to 1 hour before serving.
Notes
This pie is a little messy, but that’s part of its charm, so a baking sheet on the bottom oven shelf would be recommended to catch the drippings.
If you can’t find ripe, juicy peaches, this recipe is equally delicious made with fresh strawberries or blueberries. The quality and ripeness of the fruit is more important than the variety.
