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Slice of Peach Strawberry Cream Pie with vanilla cream and fresh fruit

Peach Strawberry Cream Pie

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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

Scale

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.
  • Author: Elian Cove
  • Prep Time: 30 minutes
  • Chill Time: 6 hours
  • Cook Time: 7 minutes
  • Category: Dessert
  • Method: No-Bake / Chilled; Stovetop Glaze
  • Cuisine: American

Find it online: https://recipesmind.com/peach-strawberry-cream-pie/