Ingredients
Scale
- 4–5 ripe peaches, peeled and sliced
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup mascarpone cheese or cream cheese, softened
- 1/4 cup powdered sugar
- 1 pre-made pie crust or homemade flaky pastry
- Optional garnish: fresh mint leaves, additional peach slices
Instructions
- Preparing the Peach Filling: Combine sliced peaches, sugar, cornstarch, lemon juice, and vanilla in a bowl. Toss gently to coat and let sit for 10-15 minutes to allow flavors to meld and juices to thicken.
- Assembling the Pie: Pour the peach mixture into the prepared pie crust and bake at 375°F (190°C) for 20-25 minutes until peaches are tender and filling bubbles. Cool to room temperature.
- Preparing the Creamy Filling: Whip heavy cream with powdered sugar until soft peaks form. Blend mascarpone or cream cheese until smooth. Gently fold whipped cream into cheese mixture to create a silky filling.
- Final Assembly: Spread the creamy mixture over the cooled peach filling, smoothing with a spatula. Refrigerate for at least 2 hours until set and chilled.
Notes
- Use fresh peaches when in season for optimal flavor; canned peaches in natural juice are a good alternative, drained thoroughly.
- For vegan or dairy-free options, substitute with plant-based whipped toppings and cream cheeses.
- This pie can be made a day ahead; assemble and refrigerate overnight for best flavor integration.
- Chill before serving to keep the filling velvety and luscious. Garnish with fresh mint or extra peach slices for presentation.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking, No-Bake, Folding
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
