There is a particular moment in summer when peaches become so fragrant that you can smell them before you even slice them. Add bright red strawberries, cold vanilla cream, and a buttery graham cracker crust, and you have the inspiration behind this Peach Strawberry Cream Pie. It is creamy without feeling heavy and fruity without becoming watery. Best of all, there is no need to bake the filling.
The idea sounds simple. Yet fruit-and-cream pies can be surprisingly tricky. Fresh fruit releases juice. Whipped cream can lose volume. A crumb crust may fall apart when sliced. This recipe addresses those small details so that the finished pie looks as good on the plate as it does in the dish. Peaches are naturally a summer fruit, and ripe peaches can be refrigerated once they reach the texture you want, according to the USDA SNAP-Ed peach guide.
Because this dessert contains cream cheese, sour cream, whipped cream, and cut fruit, temperature also matters. The FDA’s food storage guidance recommends keeping the refrigerator at or below 40°F (4°C) and refrigerating foods that need chilling promptly. That is particularly useful here because several hours of refrigeration are also what give the pie its firm, clean layers.
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Peach Strawberry Cream Pie
A creamy Peach Strawberry Cream Pie made with a buttery graham cracker crust, fresh peaches and strawberries, silky vanilla cream cheese filling, homemade fruit glaze, and fluffy whipped cream.
- Total Time: 6 hours 37 minutes
- Yield: 10–12 slices
Ingredients
Graham Cracker Crust
- 2 1/2 cups finely crushed graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/8 teaspoon fine salt
- 1 tablespoon additional melted butter, only if the crumbs do not hold together when pressed
Cream Filling
- 8 oz full-fat block cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1/2 cup full-fat sour cream
- 1 cup cold heavy whipping cream
Fresh Fruit Layer
- 2 cups fresh peaches, sliced
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Peach-Strawberry Glaze
- 1 cup peaches, finely diced
- 1 cup strawberries, chopped
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon fresh lemon juice
Whipped Topping
- 1 1/2 cups cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Decorating
- Fresh peach slices
- Fresh strawberries
- White chocolate curls
- Finely grated lemon zest
- Fresh mint, optional
Instructions
- Make the crust. Combine the finely crushed graham crackers, melted butter, sugar, and salt. Squeeze a little mixture between your fingers. It should hold together. If it remains dry and crumbly, mix in up to 1 additional tablespoon of melted butter.
- Press the crumbs firmly into the bottom and sides of a 9-inch pie dish. Use the flat bottom of a measuring cup to compact the crust.
- Refrigerate for at least 30 minutes. For a firmer crust, bake at 350°F (175°C) for 8–10 minutes, then cool completely before filling.
- Prepare the fruit. Gently toss the sliced peaches and strawberries with sugar, lemon juice, and vanilla. Rest for 10 minutes.
- Drain the liquid released by the fruit. Do not squeeze the fruit. This step helps prevent a watery filling.
- Make the cream filling. Beat the softened cream cheese and powdered sugar until completely smooth. Scrape the bottom and sides of the bowl.
- Beat in the vanilla, lemon juice, and sour cream until smooth.
- In a separate chilled bowl, whip 1 cup cold heavy cream until stiff peaks form.
- Fold one-third of the whipped cream into the cream cheese mixture. Gently fold in the remaining whipped cream without deflating it.
- Spread half of the cream filling evenly over the chilled crust.
- Arrange the drained peaches and strawberries in a single, even layer. Avoid piling the fruit in the center.
- Carefully spread the remaining cream filling over the fruit. Refrigerate while preparing the glaze.
- Make the glaze. Add diced peaches, strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 4–5 minutes. Gently crush some of the fruit while leaving small pieces intact.
- Mix the cornstarch with 2 tablespoons cold water until smooth.
- Stir the cornstarch slurry into the hot fruit. Cook for another 1–2 minutes, stirring, until glossy and lightly thickened.
- Remove from the heat and cool completely. Do not put warm glaze on the cream filling.
- Spoon the cold glaze over the chilled pie.
- Make the topping. Whip 1 1/2 cups cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- Pipe or spread the whipped cream generously over the pie.
- Decorate with peach slices, strawberries, white chocolate curls, lemon zest, and optional mint.
- Refrigerate for at least 6 hours, preferably overnight.
- For clean slices, dip a sharp knife into hot water, wipe it completely dry, and clean the blade between cuts. Serve well chilled.
Notes
- Choose ripe but firm peaches. Very soft fruit releases more liquid.
- Use full-fat block cream cheese, not whipped cream cheese spread.
- Keep heavy whipping cream cold until whipping.
- Finely crushed graham crackers make a stronger crust.
- Drain the macerated fruit before assembling the pie.
- Never add warm glaze to the cream layer.
- The glaze should be completely cool.
- Arrange the fruit in one even layer for slices similar to the reference appearance.
- Chill for at least 6 hours. Overnight chilling is preferred.
- The optional baked crust gives the cleanest, firmest slices.
- Keep the finished pie refrigerated.
- Prep Time: 30 minutes
- Chill Time: 6 hours
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake / Chilled; Stovetop Glaze
- Cuisine: American
Why This Peach Strawberry Cream Pie Works
The beauty of this dessert comes from contrast.
You get a lightly crunchy base followed by a thick vanilla cream layer. Pieces of fresh peach and strawberry run through the center. A homemade fruit glaze brings color and a concentrated berry-peach flavor to the top.
Then comes the final layer of whipped cream and fresh fruit.
The recipe is also designed around one important problem: moisture.
Fresh peaches and strawberries contain plenty of water. If you simply bury heavily sugared fruit inside cream, the juices can seep into the filling and crust. That can turn a beautiful pie into a soft mess.
Here, the fruit rests briefly with sugar and lemon. It is then drained before assembly. This small step makes a major difference.
Ingredients You’ll Need
This recipe makes one 9-inch pie and about 10 to 12 servings.
For the Graham Cracker Crust
- 2 1/2 cups finely crushed graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of fine salt
Important crust detail: use very fine crumbs. Large pieces create weak spots that break when the pie is cut.
The sugar is not only for sweetness. Along with melted butter, it helps bind the crumbs. Salt keeps the base from tasting flat.
If the mixture still seems dry when squeezed in your hand, add 1 tablespoon of additional melted butter. Graham cracker brands differ, so the exact amount needed can vary slightly.
For a firmer crust, you can also bake it at 350°F (175°C) for 8–10 minutes, then cool it completely. This optional step gives the base more structure than chilling alone.
If you enjoy learning why small ingredient changes affect a recipe, our guide to the secret to crunchy cookies covers another side of controlling texture in desserts.
For the Vanilla Cream Filling
- 8 ounces full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1/2 cup sour cream
- 1 cup cold heavy whipping cream
Use full-fat block cream cheese, rather than a whipped cream cheese spread. The firmer texture gives the filling more stability.
Your cream cheese should be soft enough to beat smoothly, but it should not be warm or melted.
The heavy cream, meanwhile, should stay cold until you whip it.
For the Fresh Fruit Layer
- 2 cups sliced fresh peaches
- 2 cups sliced fresh strawberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Choose peaches that are ripe but still firm.
Very soft peaches taste wonderful, but they release more juice and can become difficult to arrange in distinct pieces.
The USDA notes that unripe peaches can be placed in a brown paper bag at room temperature to help them ripen. Once ripe, they can be refrigerated.
For strawberries, look for firm berries with a deep red color. Remove the stems before slicing.
If strawberries are a favorite in your kitchen, see our guide to what strawberry puree is made of for another way to work with their flavor and texture.
For the Peach-Strawberry Glaze
- 1 cup diced peaches
- 1 cup chopped strawberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon fresh lemon juice
The cornstarch is important. It turns loose fruit juices into a glossy topping that stays where you spoon it.
Always mix cornstarch with cold water first. Adding dry cornstarch directly to hot fruit can create lumps.
For the Topping
- 1 1/2 cups cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh peach slices
- Fresh strawberries
- White chocolate curls
- Fresh lemon zest
- Fresh mint, optional
The white chocolate curls are more than decoration. Their creamy sweetness works nicely with the tart berries and lemon.
How to Make Peach Strawberry Cream Pie
1. Prepare the Crust
Place the graham cracker crumbs in a bowl.
Add the sugar and salt, then pour in the melted butter. Stir until every crumb looks evenly moistened.
Take a spoonful and squeeze it.
It should hold together.
If it immediately crumbles, add another tablespoon of melted butter. Do not pour in lots of extra butter at once because an overly greasy crust can become hard after chilling.
Transfer the mixture to a 9-inch pie dish. A sturdy glass pie plate makes it easier to see whether the graham cracker crust is evenly pressed around the bottom and sides. I like this Pyrex glass pie plate (paid link) for chilled and baked pie recipes.
Press the crust firmly across the bottom before working up the sides. A flat-bottomed measuring cup works very well for this.
Pay particular attention to the corner where the bottom meets the side of the dish. Loose crumbs here often cause slices to break.
Refrigerate for at least 30 minutes.
For an even stronger crust, use the optional baked method mentioned above. Let it become completely cold before adding cream.
2. Prepare the Fruit
Slice the peaches into small wedges or bite-sized pieces.
Hull and slice the strawberries.
Put both fruits in a bowl. Add sugar, lemon juice, and vanilla.
Gently toss.
Leave the mixture for about 10 minutes, but not much longer.
You will notice juice gathering at the bottom. Drain that excess liquid before putting the fruit into the pie.
This is one of the details that makes the recipe far more reliable.
Do not press the fruit or squeeze it dry. Simply remove the free liquid.
3. Make the Silky Cream Filling
Beat the softened cream cheese with powdered sugar until completely smooth. A basic electric hand mixer makes this much quicker and helps remove small cream cheese lumps. The Cuisinart 5-speed hand mixer (paid link) is a practical option for this step and for whipping the cream later.
Scrape the bowl.
This matters. Small pieces of cream cheese often hide against the bottom and sides.
Add the vanilla, lemon juice, and sour cream. Beat again until creamy.
In a separate cold bowl, whip 1 cup cold heavy cream until stiff peaks form. A chilled stainless steel bowl is especially useful here because it helps keep the cream cold while you work. This OXO stainless steel mixing bowl set (paid link) includes several useful sizes for preparing the filling and whipped topping.
Do not continue beating once the cream holds its shape. Overwhipped cream can become grainy.
Fold about one-third of the whipped cream into the cream cheese mixture first. This lightens the base.
Then gently fold in the rest.
Use broad strokes with a spatula rather than vigorous stirring. You want to keep as much air in the cream as possible.
The finished filling should be thick, smooth, and able to hold a soft mound.
4. Build the Pie in Distinct Layers
Now comes the part that creates the striking cross-section.
Spread half of the cream filling over the cold crust.
Smooth it into an even layer.
Arrange the drained peaches and strawberries across the cream in one fairly even layer.
Avoid creating a large mound of fruit in the center. Uneven fruit makes the pie harder to cut and can cause the upper cream layer to slide.
Press the pieces very lightly into the filling.
Add the remaining cream and carefully spread it over the fruit.
Work from several small spoonfuls rather than dropping all the filling in one spot. This prevents the fruit from being dragged around.
Refrigerate the pie while you prepare the glaze.
5. Make the Glossy Peach-Strawberry Glaze
Combine diced peaches, strawberries, granulated sugar, and lemon juice in a small saucepan.
Cook over medium heat for about 4–5 minutes.
As the fruit softens, gently crush some of it with the back of a spoon. Leave some small pieces intact for texture.
In a separate cup, stir the cornstarch into cold water until completely smooth.
Pour this slurry into the hot fruit.
Stir constantly and cook for another 1–2 minutes, until the mixture becomes glossy and lightly thickened.
Remove it from the heat.
Now comes an essential step: cool the glaze completely.
Never spoon hot or warm glaze over the cream filling. Heat can soften the filling and ruin those clear layers.
You can transfer the glaze to a shallow bowl to help it cool faster.
6. Finish the Pie
Once the glaze is completely cold, spoon it over the chilled cream layer.
Whip the remaining 1 1/2 cups heavy cream with powdered sugar and vanilla until it forms stiff peaks.
Pipe or spoon the whipped cream generously around the top.
Decorate with fresh peach wedges and strawberries.
Add white chocolate curls.
Finish with a small amount of finely grated lemon zest and, if desired, a few fresh mint leaves.
The goal is a tall, abundant summer pie with visible golden peaches, bright strawberries, and white cream.
The Most Important Step: Chill It
It may be tempting to cut into the pie immediately.
Don’t.
Give it at least six hours in the refrigerator. Overnight is even better.
The cream becomes firmer as it chills. The crust settles. The fruit layers become easier to cut cleanly.
This resting period is what turns a freshly assembled cream dessert into a slice that can actually hold its shape.
If you like make-ahead fruit desserts, you may also enjoy our 3-ingredient banana bread or this guide to using pineapple in baking.
How to Get Clean, Bakery-Style Slices
A beautiful pie deserves a clean cut.
Use a long, sharp knife.
Dip the blade in hot water, then wipe it completely dry. Make one cut.
Clean the blade before making the next one.
Repeat for every slice.
Do not saw aggressively through the pie. A firm downward cut helps preserve the cream and fruit layers. Once the slice is separated, slide a thin pie server underneath it instead of lifting it with the knife. This OXO stainless steel pie server (paid link) has a slim serving head that works well for pies and chilled desserts.
Serve it well chilled.
Common Mistakes to Avoid
A few seemingly harmless shortcuts can change the final texture.
- Using very soft peaches: they can release too much juice.
- Skipping the fruit-draining step: excess liquid may loosen the filling.
- Using warm cream: cold heavy cream whips more reliably.
- Leaving cream cheese lumps: soften it first and scrape the bowl while mixing.
- Making coarse graham crumbs: finely crushed crumbs produce a more stable base.
- Adding warm glaze: always cool it completely.
- Overloading the middle with fruit: one even layer gives cleaner slices.
- Cutting too early: allow at least six hours for the dessert to set.
- Using a warm knife: a hot, wiped-dry knife gives a cleaner cut.
These details may sound small, but together they determine whether your slice stands tall or collapses onto the plate.
Make-Ahead and Storage Tips
This is a very good make-ahead dessert.
In fact, preparing it the evening before serving is preferable because the filling gets a full night to become firm.
Keep the finished pie covered in the refrigerator.
Since it contains several perishable dairy ingredients and cut fresh fruit, don’t leave it sitting on a warm table for hours. FDA guidance says perishable foods should generally not remain at room temperature for more than two hours, or one hour when temperatures are above 90°F (32°C).
For the best appearance and texture, decorate with the prettiest fresh fruit close to serving time if you are preparing the pie well in advance.
What Does Peach Strawberry Cream Pie Taste Like?
The first flavor is creamy vanilla.
Then you get the natural sweetness and gentle acidity of strawberries. Peach follows with its softer floral sweetness. Lemon keeps the cream and glaze from becoming overly sweet.
The graham cracker crust adds a toasted, buttery note.
Finally, white chocolate adds small bursts of sweetness.
It feels rich, but fresh fruit keeps every bite bright.
That balance is exactly what makes Peach Strawberry Cream Pie such a natural summer dessert.
Serving Ideas
Serve each slice straight from the refrigerator.
You do not need ice cream or sauce. There is already enough cream and fruit to make the dessert feel complete.
For a summer gathering, pair it with:
- Fresh berries
- Unsweetened iced tea
- Hot coffee
- Cold brew
- Lemon-infused water
Smaller slices work especially well after a large meal because this is a tall, rich pie.
Can You Use Frozen Fruit?
Fresh fruit is the better choice for the layered center.
Frozen peaches and strawberries release substantial liquid as they thaw. That extra moisture can weaken the filling and make clean slices more difficult.
Frozen fruit can, however, work better in the cooked glaze, where the released juices are thickened with cornstarch.
If using frozen fruit for the glaze, you may need slightly more cooking time.
Kitchen Note
For the prettiest result, keep the peach and strawberry pieces in a single, even layer inside the pie.
Make sure the glaze is fully cold before it touches the cream.
Then refrigerate the assembled pie overnight.
Those three details help produce the defined layers that make this dessert so appealing: brown graham crust, pale vanilla cream, bright pieces of peach and strawberry, fluffy whipped topping, and glossy fresh fruit.
Frequently Asked Questions
Does Peach Strawberry Cream Pie need to be refrigerated?
Yes. The pie contains cream cheese, sour cream, heavy cream, and fresh cut fruit. Keep it refrigerated at 40°F (4°C) or below. FDA guidance also recommends promptly refrigerating perishable foods.
Can I make Peach Strawberry Cream Pie the night before?
Yes. Overnight chilling is actually ideal. It gives the cream filling plenty of time to firm and makes the pie easier to slice.
Why is my graham cracker crust falling apart?
Your crumbs may be too coarse, the mixture may need a little more melted butter, or the crust may not have been pressed firmly enough. Finely ground crumbs and firm compression are key. For maximum stability, bake the crust for 8–10 minutes at 350°F and cool completely.
How do I keep strawberries from making cream pie watery?
After tossing the strawberries and peaches with sugar, allow them to sit briefly and then drain away the released liquid. Avoid using overripe, mushy fruit.
Can I make this pie without baking?
Yes. Chill the graham cracker crust firmly instead of baking it. However, the optional short bake produces a sturdier, slightly crisper base.
How long should the pie chill before serving?
Give it at least six hours. Overnight chilling produces the firmest layers and usually the cleanest slices.
Can I use canned peaches?
Fresh peaches provide the best texture. If canned peaches are your only option, drain them extremely well and pat away excess syrup before using them. Choose peaches that are firm enough to retain their shape.
Why must the fruit glaze cool first?
A warm glaze can soften whipped dairy filling. Cooling the glaze fully keeps the cream firm and preserves the separate layers.
A Summer Pie Worth Waiting For
The hardest part of this recipe may simply be waiting for it to chill.
But that patience pays off.
When the first cold slice comes out of the dish, you see every part of the dessert at once: the buttery crumb crust, thick vanilla cream, juicy red strawberries, golden peach pieces, soft whipped topping, and glossy fruit.
That is what makes this Peach Strawberry Cream Pie more than a simple fruit-and-cream dessert.
It combines the flavors people want in summer with the structure needed for a beautiful slice. Make it in the evening, let the refrigerator do the final work overnight, and serve it cold the next day.
The result is creamy, fresh, colorful, and made for sharing.