Peach Season + Fresh Cream Peach Pie {Gluten Free}

Peach Season + Fresh Cream Peach Pie {Gluten Free}

Peach season seems to come and fly by so quickly. How do we possibly cope with that? By eating peaches for every meal and in-between of course!

Peaches in cream, peaches sprinkled with nutmeg (a favorite of mine), peaches on pancakes, waffles and french toast, and then their is Fresh Peach Cream Pie.

I found this recipe a few years ago, and it has made it to the top of our peach dessert list, surpassing my families famous “Peach Dessert”!


{Gluten Free Fresh Peach Cream Pie}
Serves 4-6

For the Crust:

1 box GF Graham Cracker Crumbs (I use this brand)
1 stick of butter, melted
3 Tbsp. powdered sugar

Combine crushed graham crackers, melted butter, and powdered sugar, and mix well (or pulse together in food processor).  Press into the bottom of a 9 inch pie plate.

For the Cream Filling:

1 cup heavy whipping cream
1 cup powdered sugar
8 oz cream cheese, softened at room temperature. *it must be room temperature or it will be clumpy
1 tsp vanilla (my favorite here)
1 Tbsp fresh lemon juice
2 Tbsp milk

Whisk heavy whipping cream until it forms medium to stiff peaks, and set aside.
Mix together in a stand mixer with a paddle attachment; room temperature cream cheese, powdered sugar, lemon juice, vanilla bean paste, and milk.  Mix until combined well.  Next, carefully fold the cream cheese mixture into the whipping cream, and layer unto the bottom half of the graham cracker crust, and let it set up in the fridge.

For the Peach Sauce:

2 medium peaches, peeled and pitted
1/4 cup water
1/2 Tbsp fresh lemon juice
1/2 cup sugar
1 Tbsp corn starch

In a blender, add peaches, water, lemon juice, corn starch and sugar.  Blend together until smooth.  Pour mixture into a small saucepan, and bring to a boil.  Whisk until the sauce thickens. Careful not to burn it. Remove from heat, and allow to cool in the fridge.

For the Fresh Peaches:

4-6 cups peaches, peeled and sliced

Place the sliced peaches in a bowl, and then cover with sauce just until well coated, (if you have extra peach sauce, its yummy on pancakes and waffles) Spoon the peach mixture over the cream cheese layer, then allow to set up in the fridge for a few hours. Serve and ENJOY!

Recipe adapted from Caroline over at Armelle Blog



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