Go Back
pie of peach cream pie on a saucer

Peach Cream Pie

Four layers of smooth, creamy yumminess for loads of flavor! This is a pie that fits the bill for a special occasion or just any ordinary day to make as a special treat!  Learn to make whip cream in the food processor (absolutely no mess without beaters and quick!) that won't melt! This trick stabilizes the whip cream to remain stiff for days so you don't have to worry about it not staying at the desired pudding consistency! This recipe does require a little extra time for the custard to be refrigerated for a few hours before adding the peaches and cream. It is so worth the time, enjoy!
Print Recipe Pin Recipe

Equipment

  • 1 food processor

Ingredients
  

  • 1 whole pre-baked 9 inch Pastry Crust Place pre-baked pie crust into the food processor and blend until crust is turned into crumbs. Pour into small bowl and add enough milk to soak into the crumbs to make a slurry. Stir and set aside to soften and completely absorb all the milk.

For the custard

  • 1 1/2 cups milk of your choice
  • 1/2 cup sugar
  • 3 tbsp cornstarch
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp butter

For the peaches

  • 3 cups peeled sliced peaches fresh, frozen or canned peaches will work
  • 1/4 cup granulated sugar
  • 2 tsp cornstarch
  • pinch of cinnamon
  • pinch of salt
  • 1/2 tbsp unsalted butter

For the whip cream

  • 1 cup cold whole milk
  • 1 tbsp cornstarch
  • 2 tbsp powdered sugar
  • 1 tsp vanilla or almond extract

Instructions
 

  • 1. Place peach wedges into a medium mixing bowl and sprinkle with granulated sugar. Toss gently and cover with plastic wrap. Set aside at room temperature for one hour, stirring 1-2 times.
  • 2. Take pre-baked pie crust, break into pieces and add to the food processor. Process until small crumbs. Place crumbs into a small mixing bowl. Add enough milk to cover the crumbs , stir to combine and set aside for 15 minutes until they completely absorb all the milk to make a slurry. Once the crumbs are all soften, you can stir until the slurry is a smooth pudding consistency. If too thin, add enough food thickener until you get a pudding consistency. If too thick, add more milk to make it a smooth pudding consistency. Spread the slurry into the bottom of a pie plate.
  • 3. To make the custard, mix the milk, sugar, cornstarch and whole egg in a medium saucepan. Whisk until well blended. Cook over medium heat until the custard thickens and comes to a boil. Boil one minute stirring constantly. Remove from heat and add vanilla and butter. Stir until well blended. Pour over the pie crust, cover with plastic wrap directly on top of the custard to seal and prevent a film from forming and refrigerate until chilled, at least three hours.
  • 4. To make the peaches, drain the juice into a medium saucepan. Add the peaches to the food processor to blend until they are puréed into a smooth consistency. Set peaches aside. To the juice, add 1/4 cup water, cornstarch, cinnamon and salt to the juice. Cook over medium heat whisking constantly until the syrup boils. Simmer for 2-3 minutes or until thickened. Remove from the heat and add the butter and vanilla. Gently fold in the peaches. Add food thickener as needed to make a smooth pudding consistency. Spread peach layer on top of the custard layer. Cover and refrigerate while making the cream whip topping.
  • 5. To make the cream whip so that it solidifies, won't melt and will hold the stiff peak for several days; add one cup cold heavy whipping cream, cornstarch and powdered sugar to the food processor. Pulse 6-8 times until cream starts to thicken. Add vanilla or almond extract and blend until stiff peak. Spread the cream whip on top of the peach layer. Add dashes of cinnamon to the top for garnish. Keep pie refrigerated.

Notes

This recipe was adapted from Saving Room for Dessert https://www.savingdessert.com/no-29-peach-cream-pie/