The Best Peaches and Cream Pie Recipe

Who doesn’t like Peaches and Cream? Here’s a great way to enjoy this yummy combination in a fabulous pie with our all butter pie crust!

My friend Lisa brought me the most delicious, can’t-stop-eating-this-pie and my life has never been the same. Why haven’t I ever had a simple peaches and cream pie? IT’S SO GOOD! I think the secret is absolutely in the peaches. I know, you thought it would be the cream. But that’s just creamy and wonderful, it’s the peaches that can ruin everything and these peaches are really sweet and perfect! 

Lisa is one of those friends that you love instantly because she’s so real, and love forever because she’s loyal. I adore that, and I adore that no matter if I’m a hot mess or totally on my game she’s not only there, she won’t even notice. I want to be more like that.

Back to peaches and cream though…we are obsessed with the combo! Check out our peaches and cream muffins, peaches and cream crumble bars and peaches and cream overnight oatmeal. Everything about peaches with cream is just perfection!

Recommended Equipment

• Ultragel
• Pie Dish

Before You Begin…

You want to start by making the pie crust, blind baking it and letting it cool completely. If you don’t want to make your own crust, you can grab a store bought crust and bake it according to the instructions on the package.

Ingredients for Peaches and Cream Pie

• Pie Crust: You will need flour, unsalted butter, salt, sugar and ice water to make the pie crust.
• Cream Cheese: I highly recommend using full fat cream cheese. The texture just turns out better.
• Powdered Sugar: Sweetens up the cream layer and balances out the tang of the cream cheese.
• Heavy Cream: Whipping up the cream gives body, fluffiness and creaminess to the cream layer.
• Vanilla: Adds flavor
• Yellow Peaches: You want freestone peaches, like Early Elberta, that are ripe. Remove the pits and slice them. Peeling is optional.
• Sugar: Helps balance the tartness of the peaches. If your peaches seems super sweet, then you can reduce the sugar a little.
• Ultra Gel: Helps thicken the saucy peach layer.
• Water: Helps create a thick syrupy peach layer for the top of the pie.

The measurements for all the ingredients can be fo

Superfood packed Blueberry Salsa deliciously defies salsa convention. Blended blueberries are combined with jalapenos, onion, and lime juice to form the base of this non-traditional but stupendous snack you’ll crave all summer long.

Salsa with Strawberries

Is this a blueberry salsa? Is it a strawberry salsa? It’s both.

It’s a recipe for blueberry salsa with strawberries! The thick blueberry base positively bursts with bite sized pieces of fresh strawberry and they play so well together.

If you haven’t played around with fruit in your salsa, you’ve been missing out. Now is the time to remedy that!

Blueberry Salsa

Blueberries may be small, but they’re mighty in flavor and nutrition. When smashed or blended and gussied up with a little lime juice, fresh strawberries, cilantro, jalapeno pepper, and onion, they make a wonderfully scoopable salsa you won’t be able to stop snacking on.

While this berry salsa is incredible as a dip for tortilla chips, don’t stop there. Serve it scooped over last minute chicken, grilled chicken thighs, red chile chicken and black bean tacos, or spooned over balsamic ginger salmon, just to name a few options.

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How to Make the Best Grilled Salmon

Grilled salmon is one of the quickest and healthiest ways to make salmon! This recipe includes a delicious seasoning rub and a homemade tartar sauce for extra deliciousness!

We’ve done it! We made it through another winter here in Utah and I am dying to get the grill out and kick off the summer grilling season! The first recipe on my list is this easy grilled salmon recipe.

Learning to Love Salmon

Growing up salmon was actually a really big deal. When you’re in the Pacific Northwest, you learn all about the Native Americans and salmon is represented often in totem poles etc. I have such a vivid memory of learning about “the salmon people”, their chants, songs, dances, and beautiful culture. Unfortunately I HATED salmon so that’s about as far as I got.

Now I’m trying so hard to learn and enjoy it and one of the best tricks I’ve learned is to cook it skin on and then the skin will easily slide off once it’s done. No sawing away with the knife!

And yes, one of the first times I was served salmon with the skin on the bottom of the filet I took the smallest piece and suffered through eating it, skin and all. Go ahead, Gag away. I certainly was trying not to do just that. Lol!

Ingredients for Grilled Salmon

For this recipe, we are going to make a flavor-packed seasoning rub for the salmon fillets and a homemade tartar sauce. Here is your ingredients list:

For the Salmon

• Salmon Fillets (skin-on)
• Olive Oil
• Kosher Salt
• Smoked Paprika
• Chili Powder
• Granulated Garlic
• Parsley Flakes
• Ground Mustard
• Black Pepper
• Lemon 

For the Tartar Sauce

• Mayonnaise
• Dill Pickles
• Fresh Dill
• Lemon Juice
• Sugar
• Salt and Pepper

The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the items you will needs so keep scrolling for the all the details!

How to Grill Salmon

I love grilling salmon because all you do is prep the fillets and then let the grill do all the work! It really couldn’t be easier! Here are the basic steps:

1. Heat the grill to high heat.
2. Make sure the grates on the grill are clean and wipe them with an oiled paper towel. Close the grill lid and let it heat up.
3. Combine all the ingredients for the seasoning mixture.
4. Brush the flesh side of the fillets with oil and season evenly with the seasoning mixture.
5. Place the fillets with the skin side down over direct heat on the grill. Close the lid and let it cook for 6-8 minutes.
6. Gently flip each fillet and cook for another 2-5 minutes.
7. Transfer to a plate and let the fillets rest for a few minutes. Gently remove the skin from the salmon and serve

Welcome to the weekend, my friends! We had a fantastic time in Washington and Idaho this week, enjoying the Pend Orielle River and making the most of our time with family. We made it back home in the wee hours of yesterday morning and I’m happily spending this afternoon on the couch. It’s great to be home, despite the crazy heatwave that has found us here in Ohio. (Doesn’t the summer heat know that we very happily left it behind in Phoenix?)

ON THE BLOGS THIS WEEK: Build your own hot dog bar this summer with four awesome combinations – Chicago-Style, Hawaiian, Green Chile Queso, and BBQ Sundaes.

Oatmeal is anything but boring when it’s made into baked oatmeal cups – like warm, soft and chewy oatmeal cookies designed to be eaten for breakfast!

I have adored corn since I was a little kid. A bowl of these sweet and juicy kernels with a pat of butter take me right back to childhood. Follow this guide on how to saute corn and you’ll love it too.

Super fresh sweet corn is cooked in butter with a squeeze of lime, then transformed with cream and a dash of cayenne. Words fail me to describe just how mouth-wateringly delicious this fresh creamed corn is, my friends.

Gooey butter cake is a buttery, sweet cake with a rich cream cheese layer. It has been an instant hit with everyone who tastes it.

This no-bake Nutella pie with an Oreo crust is a Nutella lover’s dream. This is also the easiest Nutella cheesecake ever because it is completely no-bake and requires just a handful of ingredients!

Made without a drop of cream or dairy milk, this chocolate peanut butter ice cream is a non-dairy and vegan ice cream that my boys devour.

What I’m CRAVING: ALL THE SALADS! Anytime I come home from vacation, it’s as if my body starts clammering for vegetables nonstop. (And yes, we still eat tons of vegetables when on vacation.) This tomato, peach, burrata salad looks incredible. I need to play with a version of it soon.

My FAVORITE THING this week is another new game – Skyjo. My brother and I played this card game for the first time a few weeks ago and it’s been a ton of fun to play with bigger groups too. Designed for 2-8 players, it’s super versatile and we lov

Panko Chicken With Lemon Cream Sauce

This panko chicken with lemon cream sauce is one of our favorite recipes to make when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a few ingredients.

I love that golden brown breaded chicken with hints of parmesan cheese and lemon zest. The outside of the panko chicken is perfectly crunchy (the kids think it’s chicken nuggets!), while the inside is juicy, moist chicken.

The sauce is to die for, with its hint of butter and garlic, and that final note of lemon at the very end is what really makes it special.

The creamy lemon sauce tastes amazing over the panko chicken cutlets and it’s even better if you add some mashed potatoes to your plate as well. Trust me. It’s incredibly delicious and tastes very similar to the Chicken Costoletta served at The Cheesecake Factory.

Panko Chicken Recipe Ingredients

This easy breaded chicken recipe comes together quickly and doesn’t use any special ingredients. Here’s what we used to make the panko chicken and the lemon cream sauce:

• Boneless Skinless Chicken Breasts
• Panko Breadcrumbs
• Grated Parmesan
• Lemons
• All-Purpose Flour
• Egg
• Unsalted Butter
• Olive Oil
• Better Than Bouillon
• White Wine
• Heavy Cream

The measurements for each ingredient can be found in the recipe card at the end of the post. This is just meant to be an overview of the ingredients you’ll need.

What is Panko?

Panko is a special type of Japanese breadcrumb that’s made from loaves of crustless white bread. Panko is typically much lighter and flakier than regular breadcrumbs, which results in homemade breaded chicken that doesn’t taste as heavy but still has that crispy texture you crave.

How to Make Breaded Chicken and Lemon Cream Sauce

First thing’s first, you want to get your chicken breaded. It’s really quite simple, but it makes the perfectly crunchy chicken. Flour, egg and panko bread crumbs mixed with lemon zest and parmesan cheese are all you need.

First dredge your chicken in the flour. We add salt and pepper to this step so that the chicken is well seasoned. Cover each side and lightly shake off the excess.

Next up is the egg. You need to create a “glue” in order to get the panko bread crumb mixture to stick on the chicken. Since you already dipped in the flour you just need something to moisten and create the glue. Egg is perfect.

Last is the panko. Gosh, I love panko. It’s seriously the best bread crumb around. For real. Plus this one has all of the cheese and lemon zest in it to add a burst of flavor to the panko mixture.

Now just fry up the chicken in a skill