Peaches & Cream Pie Recipe

Peach 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.  (See note below)

For Crust Recipe and Sweetened Whipped Cream recipe click on links.



1 (14 oz.) can sweetened condensed milk

2/3 cup peach preserves

2 teaspoon grated lemon zest

3 large egg yolks

1 unbaked 9” Butter Pecan Shortbread Cookie crumb crust*


Sweetened Whipped Cream *

4 medium peaches, peeled and thinly sliced wedges

57 fresh mint leaves


Click here for Versatile Crumb Crust Recipe

  1. 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.
  2. Preheat oven to 350. In small bowl, cream together sweetened condensed milk and peach preserves until smooth and creamy.
  3. 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.
  4. Bake at 350 for 12-15 minutes until center is set.
  5. Remove from oven and cool. Cover with plastic wrap and chill. Garnish before serving with fresh peach slices, sweetened whipped cream and mint sprigs.