Peach Cream Pie II

This recipe is for a delicious peach cream pie. It is made with fresh peaches, heavy cream, and a little bit of sugar. The crust is made from scratch using a simple mixture of flour, butter, and sugar. This pie is best served cold and can be stored in the refrigerator for up to 3 days.


  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 6 fresh peaches, pitted, skinned, and sliced
  • 1 1/2 cups heavy whipping cream
  • 1 recipe pastry for a 9 inch single crust pie


1. Preheat oven to 400 degrees F (205 degrees C).

2. In a small bowl, mix sugar, cornstarch, nutmeg and cinnamon. Sprinkle a handful in the bottom of uncooked pie shell.

3. Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture.

4. Cover peaches with heavy cream; you may not need all the cream.

5 Bake pie for 10 minutes at 400 degrees F (205 degrees C), then reduce heat to 350 degrees F (175 degrees C) and bake for 50 more minutes

Nutrition Facts

  • Calories: 350
  • Fat: 17 g
  • Cholesterol: 85 mg
  • Sodium: 300 mg
  • Potassium: 190 mg
  • Carbohydrates: 44 g
  • Fiber: 2 g
  • Protein: 3 g
Peach Cream Pie II
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