Peach Cream Pie II

Peach Cream Pie II

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"I received this recipe years ago from Mrs. Brown from Brown's Berry Patch, Waterport, N.Y. It is great on a hot summer day."
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servings 367 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 400 degrees F (205 degrees C).
  2. In a small bowl, mix sugar, flour, nutmeg and cinnamon. Sprinkle a handful in the bottom of uncooked pie shell. Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture. Cover peaches with heavy cream; you may not need all the cream.
  3. Bake pie for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 50 minutes longer.


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add 3 egg whites to firm it up, it does not change the color, and it doesn't run anymore!!!!

Following the recipe exactly, I could only fit 1 cup cream into pan. Also, even after being refrigerated, remained very runny. Perhaps I had used to ripe of peaches, thus producing more liquid...

Very easy to make, but of course it's a bit runny so put it in the fridge a while before serving.

This is a weird one. I only used 4 peaches, medium to large sized, and I could barely fit a cup of cream in there! It was tasty, though.

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