Peachy Cream Pie – a delicious recipe with sour cream, cream cheese, sugar, cornstarch, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare streusel and pie crust ahead of time.
2
Strain peaches from juice as much as possible.
3
If the slices are a little thick, cut them in half lengthwise.
4
Thinner peach slices cook better.
5
Cream the cream cheese with the sugar until softened and then mix in sour cream and cornstarch until smooth.
6
Add eggs, vanilla, nutmeg and cinnamon.
7
Carefully fold in peaches.
8
Fill into unbaked pie shell and top with struesel.
9
Bake at 415 degrees for 40 minutes.
10
You may have to put foil over the top to keep struesel from burning if the filling isnt done yet.
11
A way to tell if its done is if you jiggle it slightly, and it doesn't slosh like a liquid then it is probably done.
12
Or in other words, If it jiggles as one, it's done.
412
kcal
Calories
18
g
Fat
54
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ¾ cup sour cream, 2 ounces cream cheese, ¾ cup sugar, 3 tablespoons cornstarch, and more.
Yes, Peachy Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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