Gluten-Free Peaches & Cream Pie

Peach season is the perfect time to make our gluten-free peaches and cream pie! Made with layers of crispy graham crust, fluffy whipped filling, and a simple fresh peach topping, this easy peach pie recipe is the perfect summer dessert!

This time of year, I want all the peach desserts I can get! We’ve made peach milkshakes, peach crisp, peach jam and more, but today is all about this delicious gluten-free fresh peach pie!

Channeling the nostalgic flavors of classic peaches and cream, this peach cream pie has SO much going for it:

• IT’S ALL FUN, NO FUSS. If you can stir & pat, you can make this easy recipe! This nearly-no-bake pie swaps traditional pie crust for a simpler press-in graham cracker crust that’s easy to make with gluten-free graham crackers. (No fussy fluting, egg wash, lattice top, or rolling required!)
• IT’S FLAVORFUL & NOT TOO SWEET. The goal is to make the peach flavor shine, so we don’t overpower it with sweetness. The not-too-sweet, fluffy whipped filling that has notes of brown sugar, cream, and vanilla. A perfect pairing for sweet peaches!
• IT’S LIGHT & FRESH! One reason this feels like the best peach pie to me is that it’s so light and lovely. The whipped cream cheese mixture & fresh peaches feel like peaches and cream in pie form! 
• IT PACKS MAJOR PEACH FLAVOR. Fresh, ripe peaches shine in the easy peach topping, so it’s the perfect recipe for peach season! We dress them up simply, so every bite tastes like the best peach ever.

And, best of all, it starts with simple ingredients! Here’s what you’ll need to get started…

Gather Your Ingredients

• Gluten-Free Graham Cracker Crust. We’re starting with our popular gluten-free graham cracker pie crust recipe, which calls for gluten-free graham crackers, sugar, and melted butter. It’s easy to work with and so versatile!
• Cream Cheese. ONLY use full-fat, block style cream cheese, like Philadelphia, for this peaches and cream pie recipe. Cream cheese spreads will make for a runny pie filling. Make sure to soften the cream cheese slightly, or it won’t blend well. (Try one of these ways to soften cream cheese to room temperature quickly!) 
• Brown Sugar. My secret ingredient! Some recipes use powdered sugar, but I find the subtle flavor of brown sugar is AMAZING with the fresh peaches.
• Vanilla & Salt. These flavor enhancers round out the filling beautifully.
• Heavy Whipping Cream. Now, for the “cream” part of the peaches and cream pie! You’ll need heavy cream to whip into the filling for a light, fluffy finish.
• Fresh Peaches. Another star of the show! Ripe, juicy peaches add their summer flavor to the sweet peach topping. The ripeness of the peaches is key here! You want ripe, but not mushy or overly firm.  
• Fresh Lemon Juice. A tiny bit of lemon juice helps keep the peaches from browning and brightens their flavor.
• Sugar. Similarly, a touch of sugar helps add sweetness and softens the peaches slightly.

How To Make Gluten-Free Peaches & Cream Pie, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Start By Making The Crust

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Very lightly grease a 9-inch pie plate and set aside. 
2. Crush & Combine. In a food processor, crush graham crackers to fine crumbs. (You can also do this in a bag with a rolling pin!) Add sugar and melted butter, then pulse or stir to combine until the crumbs are evenly coated in the sugar and butter. 
3. Pat Crust Out into the prepared pie pan, using gentle pressure to pat the crust into an even layer and up the sides of the pan. Overly compacting the crust can make it harder to cut through and remove from the pan later, so remember that gentle pressure is best!
4. Bake & Cool. Then, bake the crust in preheated oven for 10 minutes or until fragrant. Remove from oven and let crust cool completely while you mix up the filling. 

Next, Make The Pie Filling

5. Combine softened cream cheese, brown sugar, vanilla, and salt in a large mixing bowl. Use a handheld electric mixer to beat the mixture on low speed until just combined. Then, increase speed to medium and beat until the sugar is completely dissolved and there are no lumps. (It shouldn’t be gritty or lumpy!)
6. Add Heavy Cream and mix, first on low for about 30 seconds to just combine, then on high for 2-3 minutes, or until you reach stiff peaks. The whipped mixture should easily hold its shape and you should easily see the tracks of the hand mixer in the whipped filling mixture. 
7. Add Filling To Crust. Next, transfer the whipped pie filling to the COOLED pie crust (don’t add it to the crust until it’s completely cool or it will melt the filling!). Smooth into an even layer. 
8. Cover & Chill. Then, cover the entire pie loosely with plastic wrap and chill about 2 hours to allow the filling to firm up. 

Right Before Serving, Make The Peach Topping

9. Combine. In a medium bowl, combine sliced peaches with 1/2 Tablespoon sugar and 1/2 Tablespoon lemon juice and gently stir to combine. This will help keep the peach mixture from turning brown and will add a little sweetness.
10. Cut the pie into 10-12 slices and top with sliced peaches. (This way, you can store leftover pie in the fridge without it getting soggy!) Feel free to garnish the top of the pie with additional whipped cream, or fresh mint leaves, if desired! You can use a slotted spoon to drain the peach juice before adding the peaches to the individual slices, but I love the peach juices! 
11. Store leftover pie in the refrigerator up to 2-3 days. Peaches will continue to soften quite a bit in the fridge and should be stored separately. 

FAQ + Tricks For The Best Gluten-Free Peach Pie

Can I Use a Regular Crust Instead? If you prefer a traditional flaky crust, you can absolutely use that instead. You’ll only need a bottom crust (no top crust!). You’ll just need to blind bake the gluten-free crust before filling it. There are directions in this gluten-free pie crust recipe if you need them!

Do I Really Have To Bake The Crust? Technically no. You *can* make this as a no-bake pie by chilling the pie crust instead of baking it. I just find that an unbaked crust is messier to slice and serve.

Can I Use Canned Peaches or Frozen Peaches? I don’t recommend either for this homemade peach pie recipe. Canned peaches will be slimy and lack the fresh flavor you’re looking for, while frozen peaches will get soggy upon thawing.

Serving Tip. It’s MUCH easier to neatly slice this fresh peach pie when you top individual slices with the peach topping, rather than adding the peach topping to the whole pie. It’s also easier to store leftovers this way! Additionally, wait until right before serving the pie to make the peach topping, for best results. Peaches will stay vibrant for about 15-30 minutes, but then will begin to soften and break down. 

More Gluten-Free Pie recipes To Try

Gluten-Free Banana Cream Pie

Gluten-Free Peanut Butter Pie

Gluten-Free Chocolate Pie

Gluten-Free Key Lime Pie Bars

Gluten-Free Peaches & Cream Pie

5 from 1 vote

Author: Emily Dixon, Sweets & Thank You

Layers of crispy gluten-free graham cracker crust, fluffy whipped filling, and fresh peach topping make this peaches and cream pie the PERFECT summer dessert! 

Prep Time: 40 minutes minutes

Cook Time: 10 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 50 minutes minutes

Print Pin Rate

Servings: 1 (9-inch) pie

Ingredients

For The Crust:

• 1 ½ cups gluten-free graham cracker crumbs* 180 grams
• ¼ cup granulated sugar 50 grams
• 4 Tablespoons butter 57 grams

For The Pie Filling:

• 8 ounces full-fat cream cheese softened* (226 grams)
• ⅓ cup light brown sugar 67 grams
• 1 teaspoon vanilla extract
• pinch salt less than 1/8 teaspoon
• 1 ½ cups heavy whipping cream 360 ml

For The Peach Topping:

• 2 pounds ripe peaches pitted, peeled, and sliced (about 5-6 peaches, 907 grams)
• ½ Tablespoon granulated sugar
• ½ Tablespoon fresh lemon juice

Optional Garnish: 

• More whipped cream or fresh mint leaves!

Instructions

First, Make The Graham Cracker Crust:

• Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Very lightly grease a 9-inch pie pan and set aside. 
• Crush & Combine. In a food processor, crush graham crackers to fine crumbs. (You can also do this in a bag with a rolling pin!) Add sugar and melted butter, then pulse or stir to combine until the crumbs are evenly coated in the sugar and butter. 
• Pat Crust Out into the prepared pan, using gentle pressure to pat the crust into an even layer and up the sides of the pan. Overly compacting the crust can make it harder to cut through and remove from the pan later, so remember that gentle pressure is best!
• Bake & Cool. Then, bake the crust in preheated oven for 10 minutes or until fragrant. Remove from oven and let crust cool completely while you mix up the filling. 

Next, Make The Pie Filling

• Combine softened cream cheese, brown sugar, vanilla, and salt in a large mixing bowl. Use a hand mixer to beat the mixture on low speed until just combined. Then, increase speed to medium and beat until the sugar is completely dissolved and there are no lumps. (It shouldn’t be gritty or lumpy!)
• Add Heavy Cream and mix, first on low for about 30 seconds to just combine, then on high for 2-3 minutes, or until you reach stiff peaks. The whipped mixture should easily hold its shape and you should easily see the tracks of the hand mixer in the whipped filling mixture. 
• Add Filling To Crust. Next, transfer the whipped pie filling to the COOLED pie crust (don’t add it to the crust until it’s completely cool or it will melt the filling!). Smooth into an even layer. 
• Cover & Chill. Then, cover the pie loosely with plastic wrap and chill about 2 hours to allow the filling to firm up. 

Right Before Serving, Make Peach Topping & Serve

• Combine. In a medium bowl, combine sliced peaches with 1/2 Tablespoon sugar and 1/2 Tablespoon lemon juice and gently stir to combine. This will help keep the peach mixture from turning brown and will add a little sweetness.
• Cut the pie into 10-12 slices and top with sliced peaches. (This way, you can store leftover pie in the fridge without it getting soggy!) Feel free to garnish with additional whipped cream, or fresh mint leaves, if desired! 
• Store leftover pie in the refrigerator up to 2-3 days. Peaches will continue to soften quite a bit in the fridge and should be stored separately. 

Notes

• Gluten-Free Graham Crackers. Regular graham crackers are NOT gluten-free, so to keep this pie safe, make sure to use gluten-free graham crackers. We like Pamela’s best. 
• Cream Cheese. ONLY use full-fat, block style cream cheese, like Philadelphia, for this recipe. Cream cheese spreads will make for a runny pie filling. Make sure to soften the cream cheese slightly, or it won’t blend well. 
• Serving Tip. It’s MUCH easier to neatly slice this pie when you top individual slices with the peach topping, rather than adding the peach topping to the whole pie. It’s also easier to store leftovers this way! Additionally, wait until right before serving the pie to make the peach topping, for best results. Peaches will stay vibrant for about 15-30 minutes, but then will begin to soften and break down. 

Video

Course: Dessert, pie

Cuisine: American

Diet: Gluten Free

Keyword: gluten free creamy peach pie, gluten free fresh peach pie, gluten free peaches and cream pie, gluten-free peach pie

Find the recipe:

sweetsandthankyou.com/peaches-and-cream-pie/