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Peach Cobbler Cream Pie Recipe

Peach Cobbler Cream Pie Recipe

Learn how to make this homemade Peach Cobbler Cream Pie with its buttery graham cracker crust, silky vanilla cream filling, and caramelized fresh peach topping. This easy baking recipe combines the best of cream pies and fruit cobblers for a stunning summer dessert that's guaranteed to impress!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (10 slices)
An overhead shot of a perfectly sliced Peach Cobbler Cream Pie reveals its three distinct layers against a vintage milk-white cake stand. Golden afternoon light streams across the dessert, highlighting the caramelized peach cobbler topping with its amber fruit pieces and crumbly oat streusel. The cross-section exposes the velvety cream filling nestled above the buttery graham cracker crust. Droplets of peach syrup glisten as they cascade down the slice, pooling slightly on the antique dessert plate adorned with peach blossoms. Fresh peach slices and sprigs of mint are artfully scattered nearby, while a scoop of melting vanilla ice cream begins to soften against the warm cobbler topping.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Graham Cracker Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Cream Filling:</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">200g cream cheese, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">For the Peach Cobbler Topping:</li><li class="ingredients-single-item">6 ripe peaches (about 750g), sliced</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp nutmeg</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">For the Streusel:</li><li class="ingredients-single-item">75g all-purpose flour</li><li class="ingredients-single-item">75g rolled oats</li><li class="ingredients-single-item">75g brown sugar</li><li class="ingredients-single-item">1/2 tsp cinnamon</li><li class="ingredients-single-item">75g cold unsalted butter, cubed</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Silicone spatula</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Position a rack in the center of the oven. Begin with the crust by pulsing graham crackers in a food processor until they form fine crumbs. This creates the perfect foundation for your pie with an even texture throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Press this mixture firmly and evenly into your pie dish, creating a compact layer up the sides. Use the bottom of a measuring cup to ensure an even, well-packed crust that won't crumble when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake the crust for 10 minutes until lightly golden and fragrant. The brief baking sets the butter and toasts the crumbs, enhancing flavor while creating a moisture barrier for your cream filling. Allow to cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the cream filling, beat the softened cream cheese with sugar and vanilla in a large bowl until smooth and fluffy, about 3 minutes. The room temperature cream cheese is essential here – cold cream cheese will leave lumps that cannot be smoothed out later.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a small bowl, stir the cornstarch with 2 tablespoons of the heavy cream to create a slurry. This prevents cornstarch lumps from forming. Add to the cream cheese mixture and blend until incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whip the remaining heavy cream to stiff peaks. The cream should hold its shape when you lift the beaters, but be careful not to overwhip as it can become grainy and begin to separate into butter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold the whipped cream into the cream cheese mixture using a silicone spatula with a cutting motion, maintaining as much air as possible. The cornstarch stabilizes the cream, preventing it from weeping or deflating over time.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the cream filling evenly in the cooled crust and refrigerate for at least 2 hours to set. This chilling time is non-negotiable—it allows the filling to firm up properly for clean slices.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the peach cobbler topping, combine the sliced peaches, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a large saucepan. The acid from the lemon juice brightens the peach flavor while activating the thickening properties of the cornstarch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cook over medium heat, stirring gently but frequently, until the peaches soften and the mixture thickens to a glossy consistency, about 8-10 minutes. You'll notice the liquid transform from cloudy to clear and thickened when ready. Remove from heat and allow to cool to room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Make the streusel by combining flour, oats, brown sugar, and cinnamon in a bowl. Add the cold butter cubes and use your fingertips to rub the butter into the dry ingredients until crumbly pieces form. The cold butter is crucial—it creates distinct pockets of buttery goodness in the finished streusel.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Spread the cooled peach mixture over the chilled cream layer. Sprinkle the streusel evenly over the peaches, covering the entire surface. The layering order matters—putting the heavier peach mixture on top of the cream before baking would collapse your carefully crafted cream layer.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Return the pie to the oven and bake for 25-30 minutes until the streusel is golden brown and the peach filling is bubbling at the edges. These visual cues are more important than exact timing—your oven may require a few minutes more or less.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Cool the pie on a wire rack for at least 1 hour before transferring to the refrigerator to chill for at least 4 hours or overnight. This patience-testing wait ensures the layers set properly and flavors meld beautifully together.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>When ready to serve, use a sharp knife dipped in hot water (and wiped dry) between each cut for clean, picture-perfect slices. The warm knife glides through the layers without dragging or smearing them. Enjoy your masterpiece!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Peach Cobbler Cream Pie?

This dessert requires graham crackers, butter, and sugar for the crust; cream cheese, heavy cream, and vanilla for the filling; fresh peaches, brown sugar, and spices for the cobbler topping; and flour, oats, and butter for the streusel layer.

How to cook Peach Cobbler Cream Pie at home?

Learn how to cook Peach Cobbler Cream Pie by first baking a graham cracker crust, then preparing a no-bake cream cheese filling that's chilled until set. The peach layer is cooked stovetop until thickened, topped with buttery streusel, and baked until golden. The finished pie requires chilling before serving for proper setting.

Can I use canned or frozen peaches instead of fresh ones for the cobbler topping?

Yes, you can use canned or frozen peaches when fresh aren't available. For canned peaches, drain well and reduce added sugar by 25%. Frozen peaches should be thawed and drained before use. The cooking time may vary slightly, so cook until the mixture reaches a thick, glossy consistency.

Why does my cream filling become runny when I add the peach topping?

The cream filling becomes runny if it hasn't properly set before adding the peach topping. Ensure you chill the cream layer for at least 2 hours, allow the peach mixture to cool completely, and use the specified amount of cornstarch in both layers for stability.

What's the best way to achieve clean slices when serving this layered dessert?

For clean slices, chill the pie thoroughly for at least 4 hours or overnight. Use a sharp knife dipped in hot water and wiped dry between each cut. Apply gentle pressure and use a pie server to carefully lift each slice without disturbing the beautiful layers.

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Allow to cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Make cream base", "text": "For the cream filling, beat the softened cream cheese with sugar and vanilla in a large bowl until smooth and fluffy, about 3 minutes. The room temperature cream cheese is essential here – cold cream cheese will leave lumps that cannot be smoothed out later." }, { "@type": "HowToStep", "name": "Add cornstarch", "text": "In a small bowl, stir the cornstarch with 2 tablespoons of the heavy cream to create a slurry. This prevents cornstarch lumps from forming. Add to the cream cheese mixture and blend until incorporated." }, { "@type": "HowToStep", "name": "Whip cream", "text": "In a separate bowl, whip the remaining heavy cream to stiff peaks. The cream should hold its shape when you lift the beaters, but be careful not to overwhip as it can become grainy and begin to separate into butter." }, { "@type": "HowToStep", "name": "Complete filling", "text": "Gently fold the whipped cream into the cream cheese mixture using a silicone spatula with a cutting motion, maintaining as much air as possible. The cornstarch stabilizes the cream, preventing it from weeping or deflating over time." }, { "@type": "HowToStep", "name": "Fill and chill", "text": "Spread the cream filling evenly in the cooled crust and refrigerate for at least 2 hours to set. This chilling time is non-negotiable—it allows the filling to firm up properly for clean slices." }, { "@type": "HowToStep", "name": "Prepare peach filling", "text": "For the peach cobbler topping, combine the sliced peaches, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a large saucepan. The acid from the lemon juice brightens the peach flavor while activating the thickening properties of the cornstarch." }, { "@type": "HowToStep", "name": "Cook peach mixture", "text": "Cook over medium heat, stirring gently but frequently, until the peaches soften and the mixture thickens to a glossy consistency, about 8-10 minutes. You'll notice the liquid transform from cloudy to clear and thickened when ready. Remove from heat and allow to cool to room temperature." }, { "@type": "HowToStep", "name": "Make streusel", "text": "Make the streusel by combining flour, oats, brown sugar, and cinnamon in a bowl. Add the cold butter cubes and use your fingertips to rub the butter into the dry ingredients until crumbly pieces form. The cold butter is crucial—it creates distinct pockets of buttery goodness in the finished streusel." }, { "@type": "HowToStep", "name": "Assemble pie layers", "text": "Spread the cooled peach mixture over the chilled cream layer. Sprinkle the streusel evenly over the peaches, covering the entire surface. The layering order matters—putting the heavier peach mixture on top of the cream before baking would collapse your carefully crafted cream layer." }, { "@type": "HowToStep", "name": "Bake assembled pie", "text": "Return the pie to the oven and bake for 25-30 minutes until the streusel is golden brown and the peach filling is bubbling at the edges. These visual cues are more important than exact timing—your oven may require a few minutes more or less." }, { "@type": "HowToStep", "name": "Cool completely", "text": "Cool the pie on a wire rack for at least 1 hour before transferring to the refrigerator to chill for at least 4 hours or overnight. This patience-testing wait ensures the layers set properly and flavors meld beautifully together." }, { "@type": "HowToStep", "name": "Slice and serve", "text": "When ready to serve, use a sharp knife dipped in hot water (and wiped dry) between each cut for clean, picture-perfect slices. The warm knife glides through the layers without dragging or smearing them. Enjoy your masterpiece!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-08-02", "reviewBody": "Perfect summer dessert, worth every step! The creamy filling paired with caramelized peaches is divine. I served this at our family barbecue and everyone was impressed with how professional it looked and tasted.", "name": "Summer Dessert Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-07-25", "reviewBody": "The contrast between the silky cream center and caramelized peach topping is incredible! I was worried about the multiple steps but the instructions were clear and the result was absolutely worth the effort. Will definitely make again!", "name": "Amazing Texture Contrast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Nguyen", "datePublished": "2024-08-10", "reviewBody": "My family begged for seconds! The graham cracker crust provides the perfect buttery base for the cream and peach layers. I used fresh local peaches at peak ripeness and the flavor was out of this world.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-07-30", "reviewBody": "This is significantly better than any bakery version I've tried. The homemade streusel topping with the oats gives such a wonderful texture. I appreciated all the detailed tips that ensured my pie turned out perfectly the first time.", "name": "Better Than Professional", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fatima Al-Farsi", "datePublished": "2024-08-05", "reviewBody": "Made this for our anniversary dinner and my husband couldn't stop raving about it! The balance of flavors and textures is absolutely perfect. The chilling time test my patience but was absolutely necessary for those clean, beautiful slices.", "name": "Anniversary Dessert Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/peach-cobbler-cream-pie-recipe" }
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