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

Key Lime Pie Recipe

There’s nothing quite like a perfect Key Lime Pie. That graham cracker crust filled with a bright and zippy but totally creamy filling is meant to be your dessert this week. 

THIS IS THE BEST KEY LIME PIE RECIPE EVER!! 

Phew. 

Sometimes you just gotta yell it to make it known. I’ve been making key lime pie since I got married 16 years ago and this is the ultimate recipe. It all started with key lime pie that Cade had while serving a mission for 2 years in Brazil. It’s called Torta de Limão in Brazil and while we adore this recipe for bars, our pie needed to have that Florida key lime vibe so I’ve been testing and testing off and on for years until this year I decided to throw in a little sour cream and bam! Deliciousness is served. 

What Ingredients are Needed for a Classic Key Lime Pie?

This recipe is so simple that it’s dangerous! You only need a few ingredients, and you’ll likely have several of them on hand already. Making this recipe actually reminds me of making my mom’s famous lemon meringue pie. Fresh citrus just makes the best desserts ever! Here is your grocery store list:

• Graham Cracker Crust: graham cracker crumbs, melted butter and sugar
• Sweetened Condensed Milk: gives the pie it’s sweetness and creaminess
• Sour Cream: adds creaminess and tartness
• Lime Zest: flavor, flavor, flavor
• Lime Juice: squeeze your own juice or buy bottled key lime juice, I always recommend fresh!
• Egg Yolks: add so much richness
• Stabilized Whipped Cream: water, gelatin, heavy cream, powdered sugar and vanilla

The measurements for each ingredient can be found in the recipe card below.

Recommended Equipment:

• Pie Pan
• Food Processor
• KitchenAid Mixer
• Citrus Juicer
• Zester

How to Make a Key Lime Pie Recipe

And you thought the ingredients list was nice and easy! Just wait until you see how easy it is to make this pie! Here are the basic steps:

1. Make a graham cracker crust and let it cool.
2. Whisk all the filling ingredients together in a mixing bowl.
3. Pour mixture into the prepared pie crust.
4. Bake and then cool.
5. Serve with whipped cream on top.

All of these steps can be found in the recipe card below.

Ho

Wild Blueberry Pie with Shortbread Crust

This wild blueberry pie is topped with a brown sugar streusel (I know, streusels are life!) and the shortbread crust is so rich and buttery!

I don’t know that there’s a huge benefit to me posting pie recipes every few months. No one seems to love pie exactly like me online. IRL? Yes, because my people are in fact “my people” and they get the pie love. Hence why we are friends. One in particular, Janelle, she just gets me. We would be the best travel-to-eat companions. Obviously when I saw her at a party holding a pie it was the first one I had to try. 

And that was the best idea. 

This is that pie. 

She is the genius that combined lots of wonderful recipes from bloggers across the web to create the ultimate blueberry crumble pie. And in case you even dared to ignore it, the streusel crumble on top is the most glorious element of the show.

Actually, I think Janelle hit gold by going for wild blueberries (most grocery stores now sell them in the freezer department) which transform this pie. This is sure to be one of your new favorite summer desserts!

Ingredients for Blueberry Pie

There are three components to this recipe so it looks like a lot of ingredients but most of them overlap to it’s really just a short list. Here is what you will need:

Shortbread Crust

• Flour: regular all purpose
• Powdered Sugar: all the sweetness without the grainy texture of granulated sugar
• Butter: unsalted is preferred
• Vanilla: adds flavor
• Almond Extract: adds flavor
• Salt: enhances all the flavors

Filling

• Wild Blueberries: you can use frozen if needed
• Lemon Zest and Juice: fresh is best
• Sugar: regular granulated, it balances the tartness of the berries
• Cornaby’s EZ Gel: thickens the filling
• Salt: enhances the sweetness

Streusel Topping

• Flour: all purpose
• Brown Sugar: adds richness and sweetness to the streusel crumble
• Sugar: a little more sweetness
• Salt: cuts the sweetness
• Butter: unsalted is preferred

Optional Glaze

• Powdered Sugar: adds sweetness to balance the acidity of the lemon juice
• Lemon Juice: must be fresh
• Milk: thins out the glaze a little

The measurements for each ingredient can be found in the recipe card at the end of the post.

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Homemade Cherry Pie Filling

Want to make a delicious cherry pie from scratch? This easy recipe for homemade cherry pie filling will have you whipping up a delicious dessert in no time!

Love cherry pie but hate the store-bought filling? Try making your own with this simple and delicious recipe! Just a few ingredients and a little bit of time is all it takes to create the best cherry pie filling. It is glossy and gorgeous and so silky smooth!

Growing up there was always a can of cherry pie filling hanging out in our food storage. In great desperation we’d find ways to create desserts like a cherry filling stuffed burrito that we’d fry in a pan and drizzle glaze over the top. Actually, I should totally make that again, haha.

All these years later I still have fond memories of mom’s no bake cheesecake with tart cherry pie filling on top, my little cherry burritos and so on but I’ve found that homemade pie filling is really the secret to a better dessert. If you can find tart cherries vs Bing etc, you’ll end up with an even better results.

Ingredients for Cherry Pie Filling

With just a little time and these 4 ingredients, you can have a homemade cherry filling worth singing about! Here is what you will need:

• Pitted Sour Cherries: You might think a sweet cherry is what you would want for baking desserts, but the opposite is true. Tart cherries make the best cherry desserts with that signature cherry flavor. You can use fresh cherries preferably but frozen cherries will work fine too.
• Cornstarch: Used to thicken the pie filling as it heats up.
• Sugar: Balances the tartness of the cherries.
• Cinnamon: Adds a warm flavor to the filling.

The measurements for each ingredient can be found in the recipe card down below so keep scrolling for the all the details.

How to Make Homemade Cherry Filling

Watch how easy it is to take those 4 ingredients and make this cherry pie filling recipe at home…

1. Pour the cherries in a saucepan over medium heat and cook until the juices release and start simmering.
2. In a small bowl, stir the rest of the ingredients together and once the cherries are simmering, add the cornstarch/sugar mixture and stir until combined.
3. Let it simmer until bubbling and thick, then remove from the heat.

See that’s totally doable! These instructions can also be found in the recipe card below where you can save or print the recipe as well.

What Type of Cherries are Best?

Sour cherries are best for baking, and the best varieties are called Morello, Montmorency, or Amarelle. Those can be hard to find. We used Rainier cherries, which are a little easier to find. Bing will work as well, but I would use them as a last resort. They are sweet cherries.

How to Remove a Cherry Pit

If you use fresh cherries, you will want to remove the pits. You can slice the cherries in half and pop the pit out, or my favorite little tool is this cherry pitter. It is so handy and just pops the pit right out