One of the simplest and oldest Southern desserts is the classic buttermilk chess pie. A chess pie is both easy to make and requires ingredients that are usually already in your pantry and refrigerator (eggs, sugar, butter, flour, etc). We decided to see what would happen if we incorporated another Southern staple (fresh peaches) into the filling for a classic chess pie, and we found that the diced summery pieces of fruit floated to the top of the creamy pie and gave juicy fresh flavor to the otherwise simple dessert.Served with freshly whipped cream and fresh peach slices, our Peaches and Cream Pie is Southern through and through, and as its name suggests, it tastes deliciously of peaches and cream. Aside from the flaky and buttery piecrust, the rest of this pie is made by simply whisking together all of the ingredients and pouring it into the prepared crust. Requiring 30 minutes of your time, the rest of the process takes place in the oven or chilling on the counter, meaning you can easily make this pie while finishing other tasks that need your attention. Now its time to celebrate with a dessert that represents the simplicity of summer nights and makes the most of one of our most beloved fruits. If you're feeling extra indulgent, serve the pie with some vanilla or peach ice cream—the pie won't mind at all.

Micah A Leal


Credit: Micah Leal

Recipe Summary test

30 mins
2 hrs 50 mins


Ingredient Checklist


Instructions Checklist
  • Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie's edge. Crimp edge. Take a sheet of aluminum foil and grease it liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 25 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Bake uncovered for an additional 5 minutes. Remove and set aside to cool.

  • In a large bowl, whisk together eggs, sugar, salt, butter, buttermilk, and vanilla until well combined. Add flour and whisk until no dry pockets remain. Stir in diced peaches. Pour filling into piecrust and bake until the center does not jiggle when pie is shaken, about 55 minutes. Allow to cool completely before slicing. Serve with whipped cream and fresh peaches.