Peach Cream Pie

Peach Cream Pie with a peaches and cream filling topped with cinnamon streusel is the best way to use all the fresh, perfectly ripe peaches.

Peach Cream Pie

There is a recipe for Colorado Peach Cream Pie in one of our church cookbooks and my mom has been telling me for several years to try it.

Church cookbooks are the original food blogs to me. I love the history and tradition they represent.

Outside of the church cookbook, I am not sure of the origins of the Colorado Peach Cream Pie. A google search found several variations. This version combines the best of what I found.

To make this pie, you’ll need fresh, ripe peaches. Don’t use over or under-ripe peaches as the liquid and sugar ratios are different. This will definitely throw off your cream if there is too much or too little liquid.

In addition to the peaches, you need a few other pantry and refrigerator staples. The original church cookbook recipe calls for sour cream, but I like using Greek yogurt instead and it turned out delicious.

Confession: Pie Crusts are my nemesis, which is probably why I love this recipe so much. The recipe calls for cutting butter into some flour and then pressing it on the sides and bottom of pan, graham cracker crust style.

Peach Cream Pie Recipe

1. Preheat the oven to 400°F. Cut the cold butter into the flour and salt with a pastry blender or a couple of forks until you have pea-sized crumbs. Press the crust into a greased 9 inch pie plate.
2. Toss peaches with ¼ cup of sugar. In a separate bowl, combine ¾ cup sugar, flour, egg, salt, vanilla, and yogurt. Gently fold in the peach mixture. Pour into the unbaked pie crust.
3. Bake for 15 minutes at 400°F. Reduce the temperature to 350°F and continue baking for 20 minutes.
4. While the pie is baking, make the streusel topping. Stir together sugar, flour, and cinnamon. Cut in the butter until crumbly. Sprinkle on top of the pie filling and bake for another 10 minutes at 400°F.
5. The pie is done when just set in the center. Cool completely before serving. Store in the refrigerator.

Peach Recipes

If you’re a peach pie lover, check out my peach pie bars or peaches and cream bars. Peaches aren’t just for desserts though!

Try this easy make-ahead Peaches and Cream French Toast Casserole that features peaches and smooth, cream cheese.

These Peach Hand Pies from Shugary Sweets or this Southern Peach Cobbler from Barefeet In The Kitchen both sound amazing.

Peach Cream Pie

Peach Cream Pie with a peaches and cream filling topped with cinnamon streusel is the best way to use all the fresh, perfectly ripe peaches.

Pin Print Review

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Course: Recipes

Cuisine: American

Servings: 8

Ingredients 

Crust

• ▢ ½ cup butter cold
• ▢ 1 ½ cups flour
• ▢ ½ teaspoon salt

Fruit and Cream Filling

• ▢ 4 cups fresh peaches sliced
• ▢ 1 cup sugar divided
• ▢ 2 tablespoons flour
• ▢ 1 egg
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon vanilla
• ▢ 1 cup Greek Yogurt or sour cream

Streusel Topping

• ▢ ⅓ cup sugar white or brown
• ▢ ⅓ cup flour
• ▢ ¼ cup butter
• ▢ 1 teaspoon cinnamon

Instructions

Crust

• Preheat the oven to 400°F. Cut the cold butter into the flour and salt with a pastry blender or a couple of forks until you have pea-sized crumbs. Press the crust into a greased 9 inch pie plate.

Fruit and Cream Filling

• Toss peaches with ¼ cup of sugar. In a separate bowl, combine ¾ cup sugar, flour, egg, salt, vanilla, and yogurt. Gently fold in the peach mixture. Pour into the unbaked pie crust.
• Bake for 15 minutes at 400°F. Reduce the temperature to 350°F and continue baking for 20 minutes.

Streusel Topping

• While the pie is baking, make the streusel topping. Stir together sugar, flour, and cinnamon. Cut in the butter until crumbly. Sprinkle on top of the pie filling and bake for another 10 minutes at 400°F.
• The pie is done when just set in the center. Cool completely before serving. Store in the refrigerator.

Nutrition

Calories: 449kcal · Carbohydrates: 65g · Protein: 7g · Fat: 18g · Saturated Fat: 11g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Trans Fat: 1g · Cholesterol: 67mg · Sodium: 383mg · Potassium: 177mg · Fiber: 2g · Sugar: 41g · Vitamin A: 814IU · Vitamin C: 3mg · Calcium: 47mg · Iron: 2mg

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{originally published 8/2/2019 – recipe notes and photos updated 7/14/2022}