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Stone Fruit Cream Pie

389 A Stone Fruit Cream Pie.jpg
389 A Stone Fruit Cream Pie.jpg

Stone Fruit Cream Pie


Let me first ask you this question? Do you like whipping cream and fresh fruit? Ok, now that we have that settled, you will want to print and make this delicious stone fruit cream pie TONIGHT! And best of all, the only baking involved is the crust which can be done earlier in the day and held until the cream is ready for whipping. Now, how is that for easy!!!

Yield: 6 – 8 servings

Oven: 350ºF

Preparation time: 20 minutes

Cook Time: 12 minutes

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1 1/2 cups store bought crushed graham crackers – see kitchen note

6 tablespoons (6-ounces) unsalted melted butter

Cream Filling:

2 cups heavy whipping cream

1 tablespoon pure vanilla extract or vanilla bean paste – see kitchen note

1/4 cup powdered (confectioner’s) sugar

2, 8-ounce containers reduced-fat cream cheese, room temperature


2 white or yellow peaches, unpeeled, pitted, cut into 1/2-inch wedges

2 plums, unpeeled, pitted, cut into 1/2-inch wedges

1 tablespoon granulated sugar

1 tablespoon lemon juice, juice from approximately one half lemon

1 teaspoon cornstarch


To prepare the crust:

1.   Preheat oven to 350­ºF.

2.   In a food processor fitted with a blade attachment, add graham cracker crumbs and butter. Process until evenly combined and when squeezed with your hands, mixture stays together in a tight ball.

3.   Transfer to a 9-inch round pie dish and use a flat bottom measuring scoop to press down and up the sides in an even and flat layer.

4.   Place in preheated 350ºF oven and bake until golden brown in color, approximately 10 – 12 minutes.

5.   Allow to fully cool until room temperature, at least 1 hour.

To prepare the fruit:

6.   In a medium size bowl, add fruit slices, sugar, lemon juice and cornstarch. Use a spatula to evenly combine then allow to macerate at room temperature for 30 minutes and juices have formed.

7.   Meanwhile, prepare the cream filling.

To prepare the cream filling:

8.   In the bowl of an electric mixer fitted with a whisk attachment, or alternatively using a handheld electric mixer with whisk attachments, beat whipping cream until medium peaks form. Add vanilla and powdered sugar and beat again until stiff peaks form. Add cream cheese and mix until just combined and smooth. Note: Cream cheese may look “lumpy” after you add it to the whipping cream. To fix this, simply whisk vigorously by hand until smooth.

To assemble:

9.   Fill the pre-baked and room temperature pie shell with whipping cream filling and place in the refrigerator to set, at least 2 hours, or up to 4 hours if possible.

10.   Right before serving, top with fresh fruit reserving the excess juices for serving.

11.   Slice into desired size pieces and drizzle each with a spoonful of reserved juices right before serving.


Kitchen Note: Use whatever fruit you would like but remember, we first eat with our eyes so use different colors for more visual appeal.