Best Mom’s Peaches and Cream Pie

There’s something magical about sweet, juicy peaches nestled in silky cream custard that just screams “home.” This is my mom’s version, the one that had neighbors “dropping by” around dessert time and won her first church potluck victory. Trust me when I say this peaches and cream pie will become your go-to dessert for impressing guests without breaking a sweat!

It’s deceptively simple but tastes like you spent all day in the kitchen. The creamy custard filling gets golden and set while the peaches become tender and sweet – fancy enough for special occasions but easy enough for any Tuesday craving.

❤️ Why You’ll Love This Recipe

This peaches and cream pie is pure comfort food magic! The custard-like filling is rich but not too heavy, the peaches add that perfect fruity sweetness, and the whole thing comes together in under an hour. It’s fancy enough for special occasions but easy enough for a random Tuesday when you’re craving something special. Plus, you can use canned peaches, which means you can make this year-round – no waiting for peach season!

📝 Ingredient List

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 (15 ounce) can peach slices, well drained
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• 1 dash salt (about 1/8 teaspoon)
• Ground cinnamon for sprinkling

Substitution Notes:

• Can use fresh peaches (about 3-4 medium peaches, peeled and sliced)
• Heavy cream can be substituted with half-and-half for a lighter version
• Regular sugar works perfectly, but you can try coconut sugar for a deeper flavor

🔍 Why These Ingredients Work

The heavy cream creates that luscious, custard-like texture that makes this pie so special – it’s what transforms simple ingredients into something extraordinary. The flour acts as a thickener, helping the custard set properly without curdling. Those two eggs are the binding agents that give the filling structure while keeping it creamy. The canned peaches are actually perfect here because they’re already sweetened and won’t release excess moisture that could make your pie soggy. That little dash of salt enhances all the flavors, and the cinnamon adds warmth that complements the peaches beautifully.

Essential Tools and Equipment

• 9-inch pie pan
• Large mixing bowl
• Whisk or electric mixer
• Measuring cups and spoons
• Can opener and colander for draining peaches

👩🍳 Step-by-Step Instructions

1. Preheat your oven to 350°F and get that pie crust ready. If you’re using store-bought (no judgment here!), just unroll it into your 9-inch pie pan and crimp those edges nice and pretty.
2. Drain those peaches really well – I like to let them sit in a colander for about 10 minutes and even pat them dry with paper towels. Nobody wants a soggy bottom crust!
3. Arrange the peach slices in your prepared pie crust. Don’t worry about making it perfect – rustic is beautiful, and they’ll settle as they bake anyway.
4. Make the magic custard filling by whisking together the heavy cream, sugar, eggs, flour, and salt in a large bowl. Whisk until it’s completely smooth – no lumps allowed! This should take about 2-3 minutes of good whisking.

1. Pour the cream mixture right over those peaches. It might seem like a lot of liquid, but trust the process – it’s going to set up beautifully in the oven.
2. Sprinkle with cinnamon – don’t be shy! I like to give it a generous dusting because that warm spice really makes the whole pie sing.
3. Bake for 50 minutes or until the center is firm when you gently shake the pan. The top should be golden brown and set – no jiggly center allowed!

Tips from Well-Known Chefs:

Many pastry chefs swear by blind-baking the crust for 10 minutes before adding the filling to prevent sogginess, but honestly, I’ve never found it necessary with this recipe since the custard isn’t too watery.

❗ You Must Know

The peaches MUST be well-drained! This is not negotiable. Excess moisture will make your custard separate and your crust soggy. I drain them, then spread them on paper towels for a few minutes before using.

Personal Secret: I always add just a tiny pinch of vanilla extract to my cream mixture – maybe 1/4 teaspoon. Mom never did this, but it adds such a lovely depth of flavor that people can never quite identify but always love!

💡 Pro Tips & Cooking Hacks

• Room temperature eggs mix more easily and create a smoother custard
• Don’t overbake – the custard will continue to set as it cools
• Use a glass pie dish if you have one – you can see the bottom crust to make sure it’s properly baked
• Cool completely before slicing or the filling will be runny (I know it’s hard to wait!)

Common Mistakes to Avoid:

• Don’t skip draining the peaches thoroughly
• Don’t open the oven door too often – it can cause the custard to crack
• Don’t cut into it while it’s still warm (patience is a virtue!)

🎨 Flavor Variations / Suggestions

• Peach-Berry Pie: Add 1/2 cup fresh blueberries or raspberries with the peaches
• Spiced Version: Add 1/4 teaspoon nutmeg and a pinch of cardamom with the cinnamon
• Almond Peach: Add 1/2 teaspoon almond extract to the cream mixture
• Bourbon Peach: Add 1 tablespoon bourbon to the custard for grown-up flavor
• Fresh Peach Version: Use 3-4 fresh peaches, peeled and sliced, tossed with 2 tablespoons sugar

⏲️ Make-Ahead Options

This pie is actually better the next day – the flavors meld together beautifully! You can make it up to 2 days ahead and store it covered in the refrigerator. The custard firms up perfectly overnight.

For longer storage: The baked pie can be frozen for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.

Recipe Notes & Baker’s Tips

The custard might look slightly underdone when you first take it out, but it’ll continue to set as it cools – this is exactly what you want! If you’re nervous about doneness, insert a knife near the center; it should come out mostly clean with just a tiny bit of custard clinging to it.

Some people like to pre-bake their crust, but I find it unnecessary here since we’re baking for a full 50 minutes anyway. The bottom gets perfectly golden and crisp.

🍽️ Serving Suggestions

This pie is absolutely perfect on its own, but if you want to gild the lily:

• A dollop of freshly whipped cream
• A scoop of vanilla ice cream
• A drizzle of caramel sauce
• Fresh mint leaves for a pop of color

It’s perfect for summer barbecues, potluck dinners, holiday gatherings, or just because it’s Tuesday and you deserve something sweet!

I hope this becomes a new go-to in your kitchen – just like it has been in mine for years. There’s something so satisfying about pulling a golden, perfectly set pie from the oven and knowing you’re about to make people very, very happy.

🧊 How to Store Your Peaches and Cream Pie

Room Temperature: Not recommended – the cream filling needs refrigeration Refrigerator: Store covered for up to 4 days Freezer: Wrap tightly and freeze for up to 2 months Reheating: Serve chilled or at room temperature – no reheating needed!

⚠️ Allergy Information

Contains: Eggs, dairy (cream), gluten (flour and crust) Dairy-Free Substitute: Use coconut cream instead of heavy cream Gluten-Free Option: Use a gluten-free pie crust and substitute the flour with cornstarch Egg-Free: This is tricky since eggs are essential for the custard – not easily substituted

❓ FAQs

Q: Can I use fresh peaches instead of canned? A: Absolutely! Use 3-4 medium peaches, peeled and sliced. Toss with 2 tablespoons sugar and let sit 15 minutes, then drain before using.

Q: Why is my pie filling runny? A: Usually this means the peaches weren’t drained well enough or the pie needs more baking time. The custard should be set in the center.

Q: Can I make this ahead of time? A: Yes! This pie is actually better the next day. Make it up to 2 days ahead and store in the refrigerator.

Q: What if I don’t have heavy cream? A: You can substitute with half-and-half, but the texture won’t be quite as rich and creamy.

Q: How do I know when it’s done baking? A: The center should be set (not jiggly) when you gently shake the pan, and a knife inserted near the center should come out mostly clean.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your pie turned out and if you tried any of the flavor variations. Did it disappear as fast as Mom’s always did? – there’s nothing I love more than seeing this family recipe spreading joy in other kitchens!

And if you’re looking for more summer fruit recipes, check out my Peach Cobbler Cookies or Blueberry Pie Bombs– they’re both reader favorites!

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