Peaches and Cream Layered Pie with Fresh Basil
A refreshing summer pie featuring ripe peaches layered with a light cream filling and accented by fragrant fresh basil. This american-inspired desserts ready in about 35 minutes layers (9-inch) store-bought pie crust, medium, peeled and sliced ripe peaches, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (9-inch) store-bought pie crust
- 5 medium, peeled and sliced ripe peaches
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup heavy cream
- 4 oz, softened cream cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 10 leaves, finely chopped fresh basil leaves
Instructions
- Step 1: Preheat oven to 375°F. Fit 1 store-bought 9-inch pie crust into a pie dish and prick the bottom with a fork. Bake crust for 12-15 minutes until lightly golden. Let cool completely.
- Step 2: In a bowl, toss 5 medium peeled and sliced peaches with 1/3 cup granulated sugar, 2 tbsp cornstarch, and 1 tbsp lemon juice until well coated. Set aside to macerate for 10 minutes.
- Step 3: In a separate bowl, beat 1 cup heavy cream until stiff peaks form. In another bowl, beat 4 oz softened cream cheese with 1/4 cup powdered sugar and 1 tsp vanilla extract until smooth.
- Step 4: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and light.
- Step 5: Spread half of the cream mixture evenly over the cooled pie crust.
- Step 6: Arrange half of the peach slices over the cream layer, then sprinkle 5 finely chopped fresh basil leaves evenly on top.
- Step 7: Repeat with remaining cream mixture, then top with remaining peach slices and remaining chopped basil leaves.
- Step 8: Chill the pie for at least 2 hours before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Peaches and Cream Layered Pie with Fresh Basil take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Peaches and Cream Layered Pie with Fresh Basil?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Peaches and Cream Layered Pie with Fresh Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peaches and Cream Layered Pie with Fresh Basil for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Peaches and Cream Layered Pie with Fresh Basil?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
