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Peach Cream Cheese Pie


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Rate this recipe 4.4/5 (17 Votes)


  • 1 baked pie shell
  • 1 jar baby food puree peaches
  • 2 T. cornstarch
  • 3/4 c. sugar
  • 1/2 c. water
  • 2 T. lemon juice
  • 4 oz. cream cheese
  • 1/4 c. sugar
  • 4 c. fresh sliced peaches


Adapted from A Cooking


Step 1

Combine cornstarch & sugar, blend in peach puree, water and lemon juice. Bring to boil until thick & clear. Remove from heat, cool.

Beat together cream cheese & sugar until smooth. Spread evenly in bottom of pie shell & about a 1/2" up the sides. Spoon sliced peaches over cream cheese. Pour cooled puree mixture over the slices peaches. Chill. This is best in August-September when the peaches are at their best!

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