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Summer peaches ~ yum! We had company for dinner and I wanted to serve a pie that wasn’t too heavy and sweet. This fit perfectly with my plans. TH (traveling husband) said it tastes like summer, not sugar. The peach flavor really comes through without a syrupy taste.
This is a nice pie to make if you’re going to be around the kitchen or home all day. It doesn’t take long to make but is divided into stages. First prepare a single pastry crust. You can make homemade (see PASTRY recipe for pre-baked crust), or use a frozen or refrigerated crust baked according to package directions. Set aside to cool. The next layer is a nice vanilla custard. You’ll need whole milk, sugar, cornstarch, one whole egg, vanilla and butter.
Pour the milk into a medium sized, heavy bottom sauce pan.
Add sugar …
… cornstarch and a whole egg.
Whisk until well blended. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Cook one more minute and remove from heat. Add the vanilla and butter and pour custard into the prepared pie crust.
Spread the custard evenly and immediately cover with plastic wrap. Refrigerate for about three hours or until the pie is completely chilled.
The second layer is made up of fresh sliced peaches.
Toss peaches with cinnamon and sugar. Set aside for 10-15 minutes.
While the peaches are making syrup, whisk the cornstarch in water until well blended. Set aside.
Melt 1 tablespoon butter in a large skillet over medium heat.
Once butter is melted, add the sliced peaches, syrup and all.
Cook stirring constantly until the peaches become soft and the mixture begins to boil.
Add the cornstarch and water mixture and stir constantly until mixture is thickened.
Remove from heat and allow the peaches to cool for about 10 minutes.
Using a slotted spoon (to remove excess syrup) add the peaches to the cooled custard and spread evenly.
Refrigerate for at least one hour before adding the whipped topping.
For the final layer you’ll need unflavored gelatin, cool water, whipping cream, powdered sugar and vanilla.
Mix the powdered gelatin with the water and set aside for 10 minutes. Melt the gelatin mixture in the microwave for 10 seconds and set aside to cool for 5 minutes.
While the gelatin is cooling, beat the heavy whipping cream with the powdered sugar and vanilla.
Whip on medium speed until is starts to thicken. Slowly pour the gelatin mixture into the whipping cream and beat until medium peaks form.
Spread the whipped topping over the peach layer and chill until ready to serve (at least one hour).
I sprinkled a little raw sugar on top for decoration.
Peach cream pie – the names says it all.
Peach Cream Pie
(Adapted from a recipe by Kelly on Tasty Kitchen)
1 whole pre-baked 9-inch Pastry Crust
For the custard:
1 1/2 cups whole milk
1/2 cup sugar
3 tablespoons cornstarch
1 whole egg
1 teaspoon vanilla extract
1 tablespoon butter
For the peaches:
4 cups fresh peaches, peeled and sliced
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon butter
2 tablespoons cornstarch
3 tablespoons water
For the Whipped Cream:
1/2 teaspoon unflavored powdered gelatin
1 1/2 teaspoons cool water
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
Prepare the baked pie crust. Set aside to cool.
For the custard, mix the milk, sugar, cornstarch and egg in a medium saucepan. Whisk until well blended. Cook over medium heat until custard thickens and comes to a boil. Boil one minute stirring constantly. Remove from heat and add vanilla and butter. Stir until blended. Immediately pour custard into the baked pie shell and cover with plastic wrap. Lay the plastic wrap directly on top of the custard to seal and prevent a film from forming. Refrigerate until chilled, at least three hours.
Peel and slice the fresh peaches. Stir in sugar and cinnamon until blended. Set aside for 10 minutes. In a large skillet over medium heat, melt butter. Pour the peaches into the butter and cook, stirring constantly until the peaches are soft. In a separate small bowl, combine the water and cornstarch. Whisk until blended. Bring the peaches to a boil and add the cornstarch mixture slowly. Cook and stir until thickened. Remove from heat and allow mixture to cool for 10 minutes. Using a slotted spoon gently layer peach mixture on top of the custard spreading evenly. Refrigerate for one hour.
In a small cup mix the powdered gelatin with the water. Let mixture stand for ten minutes. Melt gelatin mixture in the microwave for 10 seconds and let cool for five minutes. In a small mixing bowl add the heavy whipping cream, powdered sugar and vanilla. Beat on medium-high speed until cream starts to thicken. Slowly pour the gelatin into the whipped cream and beat until medium peaks form. Spread on top of the peach layer and chill for at least one hour.
If you’re new to SRFD, welcome! This is pie number 29 out of 52. I’m making a different homemade pie each week for the entire year. The year is flying by and we’re really enjoying the adventure. We’ve had to get creative with sharing all this pie. We’ve tasted each and every one but give away a lot! Stop by on the weekend if you’re in the mood for a little homemade pie with a homemade crust.
I hope you’ve found at least one pie to try soon! Since peaches are in season I bet you can guess what pie we will mix up next week 🙂
Thank you for stopping by!