This Easy Peaches and Cream Pie is a fruity delight! With fresh, juicy peaches and a creamy filling, it’s perfect for dessert lovers. Plus, it’s super simple to whip up!
Every time I make this pie, I can’t help but sneak bites of the sweet peach topping. It’s irresistible! Serve it chilled, and watch everyone smile with every bite. 😋
Key Ingredients & Substitutions
Peaches: Fresh peaches are ideal for this pie when in season, bringing vibrant flavor. If they aren’t available, canned peaches are a great alternative. Just remember to drain them well to avoid a soggy pie!
Eggs: The separation of eggs is key for the meringue texture. However, if you’re looking for a vegan option, you can try using aquafaba (the liquid from canned chickpeas) in place of egg whites for a fluffy topping.
Cream: Whole milk gives nice creaminess, but you can also swap it with almond milk or other non-dairy options if you prefer. Just ensure whichever you use has a creamy consistency.
Butter: Unsalted butter is best for controlling the flavor balance. If you’re looking for a dairy-free version, coconut oil can work well as a substitute.
How Do You Achieve a Perfectly Fluffy Meringue?
Meringue can be a bit tricky, but don’t worry! Here’s how to get it just right: the key steps are to start with clean, dry equipment and room temperature egg whites.
- Make sure your mixing bowl is spotless; any grease can hinder the meringue from fluffing up.
- Beat the egg whites until they form soft peaks before gradually adding the sugar to stabilize and create structure.
- Don’t rush! Take your time to whip until you see stiff peaks forming; this gives you that perfect fluffy topping.
With these tips and ingredient insights, you’ll be making a delicious peaches and cream pie that everyone will love! Enjoy!
Easy Peaches and Cream Pie
Ingredients You’ll Need:
For the Pie Base:
- 1 pre-made pie crust (or homemade if preferred)
For the Peach Filling:
- 1 can (15 oz) sliced peaches, drained (or fresh peaches peeled and sliced)
- 1 cup granulated sugar, divided
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1 cup whole milk or heavy cream
- 1 teaspoon vanilla extract
For the Meringue Topping:
- 1/4 teaspoon cream of tartar (optional, for egg whites)
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
This Easy Peaches and Cream Pie takes about 15 minutes of prep time and around 40-45 minutes for baking. After cooling, it needs at least 2 hours in the fridge to set properly. So, you’ll need a total of around 3 hours including cooling time! Perfect for planning a fruity dessert!
Step-by-Step Instructions:
1. Prepare the Oven and Crust:
Start by preheating your oven to 350°F (175°C). While that’s warming up, roll out your pie crust in a 9-inch pie plate. Make sure to press it down gently to fit, crimping the edges if you like them fancy!
2. Arrange the Peaches:
Now, it’s time to add the star ingredient! Place your sliced peaches evenly over the bottom of the unbaked pie crust, creating a beautiful layer of fruity goodness.
3. Make the Custard Filling:
In a medium bowl, whisk together 3/4 cup of the sugar, flour, and salt. In another bowl, take your egg yolks and whisk them until they’re nice and smooth. Gradually add the milk (or cream) and vanilla extract to the egg yolks, mixing well. Combine this wet mixture with the dry ingredients, stirring until it forms a nice custard base.
4. Assemble the Pie:
Pour your luscious custard mixture evenly over the peaches in the pie crust. This will be the sweet surprise that everyone loves!
5. Make the Meringue:
In a clean mixing bowl, beat the egg whites (and cream of tartar if you opted to use it) until soft peaks begin to form. Slowly add in the remaining 1/4 cup sugar while you continue beating until you reach stiff peaks. This means it will hold its shape beautifully when spread on the pie!
6. Top Off the Pie:
Spread the meringue over the custard filling, making sure to seal it to the edges to prevent shrinking. In a small bowl, mix the melted butter with the ground cinnamon and sprinkle this mixture evenly over the meringue top.
7. Bake the Pie:
Pop the pie in your preheated oven and bake for about 35-40 minutes. You’re looking for that lovely golden brown on the meringue and a set filling!
8. Cool and Chill:
Once it’s golden and delicious-looking, take it out of the oven and let it cool to room temperature. After that, be patient and refrigerate it for at least 2 hours before slicing.
9. Serve and Enjoy:
Slice up your Easy Peaches and Cream Pie and serve it chilled. Enjoy every creamy, sweet bite with friends and family!
This pie offers a lovely creamy custard with juicy peaches, topped with a cinnamon-spiced meringue crust. It’s sure to impress and delight everyone at the table!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh Ones?
Absolutely! Frozen peaches work great in this recipe. Just make sure to thaw and drain them well to prevent excess moisture from making the pie soggy.
How Do I Store Leftover Pie?
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3 days. If you’d like to enjoy it later, consider freezing portions for up to 2 months, but be aware the texture may change slightly when thawed.
How Can I Make This Recipe Dairy-Free?
To make a dairy-free version, substitute the whole milk or heavy cream with almond milk, oat milk, or coconut cream. You can also use vegan butter for the melted butter in the meringue topping!
Why Is My Meringue Not Sticking to the Pie?
This can happen if the meringue isn’t sealed to the edges of the crust. Be sure to spread the meringue all the way to the crust edges to create a seal, which helps prevent shrinkage and weeping.
