GOT PEACHES?.. Make this lovely Peaches & Cream Pie for supper tonight! The pie is baked in a 9″ deep dish Butter Pecan Nutty crumb crust with peach preserve type custard filling, chilled and garnished with fresh peach slices, whipped cream and mint leaves. Destined to become one of your summer favorite desserts. Here’s the 4 ingredient recipe… so grab some fresh peaches and in 25 minutes you have a lovely pie.
How to Make Peaches & Cream Pie
Begin this sweet summer pie with gathering your tools and ingredients; you will need a 9″ round springform tart pan, food processor for crushing shortbread cookies or graham crackers, stand or hand held mixer with whisk and paddle attachments.
Ingredient List
For this recipe you will need a can of sweetened condensed milk, peach preserves, egg yolks and lemon zest for the filling. The crust you will use 1-1/2 cups of crushed graham crackers or shortbread cookies and fresh whipped cream for garnish. Fresh or canned sliced peaches and mint leaves define the pie and creates a pretty garnish.
Tip: Melt 1/4 cup of the peach or apricot preserves to brush over the fresh peaches before chilling pie for a pretty sweet glaze. This helps preserve the fresh peaches too.
Making the Graham or Shortbread Crust is first. Lightly spray the 9″ springform baking pan with 2″ sides with cooking spray. Set aside while you pulverize the crackers or cookies.
1–1/2 cups crushed graham crackers or shortbread cookies.
2 tablespoons sugar for shortbread cookies, I used butter pecan or 3 tablespoons sugar for graham cracker crust.
1/3 cup melted butter, use 1/4 cup butter if using shortbread cookies as base. These cookies have a lot of butter in the cookies so you won’t need a full 1/3 cup.
In bowl of food processor fitted with steel blade, process cookies or crackers, butter and sugar until finely crushed. Press crumbs into the prepared tart pan pushing up the sides and pressing down on the bottom of the pie pan. Pop this tart shell in refrigerator to chill while you make the filling.
Making the Peaches & Cream Filling
- Preheat oven to 350. In small bowl, cream together sweetened condensed milk and peach preserves until smooth and creamy.
- In separate bowl, beat egg yolk’s about 3 minutes add lemon zest. Combine the egg yolk mixture to the condensed milk and peach preserve filling beat additional 2 minutes. Pour filling into prepared crumb crust.
- Bake at 350 for 12-15 minutes until center is set.
- Remove from oven and cool. Cover with plastic wrap and chill. The cooler the pie the better the slices. Add fresh whipped cream right before serving as well as mint leaves. for best presentation.
Peaches & Cream Pie Recipe
Peaches & Cream Pie Recipe
Peaches & Cream Pie’s filling is made with peach preserves, sweetened condensed milk, egg yolks and lemon zest like the consistency of the infamous Key Lime Pie custard. Butter Pecan Cookies instead of grahams made the buttery and nut flavored crust. This is a summer fave!
- Prep Time: 20 minutes
- Cook Time: 12-15 mintues
- Total Time: 45 minutes
- Yield: 1-9" tart or pie 1x
- Category: Dessert- Pie
- Method: Baking
- Cuisine: American
Ingredients
Butter Pecan Shortbread Cookie or Graham Cracker Crumb Crust
1–1/2 cups butter pecan shortbread cookies or 12 graham cracker sheets
2 tablespoons granulated sugar for shortbread cookies or 3 tablespoons for graham cracker crust
1/4 cup melted butter for shortbread crust or 1/3 cup melted butter for graham cracker crust
Peach Filling
1 (14 oz.) can sweetened condensed milk
2/3 cup peach preserves
2 teaspoon grated lemon zest
3 large egg yolks
Garnish
Sweetened Whipped Cream
3/4 cup heavy whipping cream, well chilled
2 tablespoons confectioner’s sugar
1 teaspoon creme bouquet or vanilla flavoring
4 medium peaches, peeled and thinly sliced wedges or 2 large cans of peach slices, well drained
5–7 fresh mint leaves
Instructions
Shortbread or Graham Cracker Crust
- Prepare crumb crust but use 2 tablespoons sugar instead of ¼ cup and 4 tablespoons butter.* (Shortbread cookies are made with butter and sugar, so you will need to use less butter and sugar in the crumb crust recipe to prevent the crust from being to soggy.) Chill crust while preparing filling.
- Preheat oven to 350. In small bowl, cream together sweetened condensed milk and peach preserves until smooth and creamy.
- In separate bowl, beat egg yolk’s about 3 minutes add lemon zest. Combine the egg yolk mixture to the condensed milk and peach preserve filling beat additional 2 minutes. Pour filling into prepared crumb crust.
- Bake at 350 for 12-15 minutes until center is set.
- Remove from oven and cool. Cover with plastic wrap and chill. Garnish before serving with fresh peach slices, sweetened whipped cream and mint sprigs.
Notes
- Garnish with fresh peach slices, whipped cream and mint leaves before serving.
- Brush fresh peaches with melted peach preserves or apricot preserves for shiny glaze and protective coating.
- Store pie covered in refrigerator.
Fresh Whipped Cream
Whipping the heavy cream in well chilled bowl will help with developing stiff peaks.
Other Ideas You Might Like to Try:
