Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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For the Crust:

  • 2 cups graham cracker crumbs

  • 3 Tbsp sugar

  • 1 stick butter, melted

  • Pinch of salt

For the Cream Filling:

  • 8 oz cream cheese, room temperature

  • ¼ cup sugar

  • ¼ cup cream or half and half

For the Peach Pie Filling:

  • 5 (15 oz) cans sliced California Cling Peaches, strained (reserve juice)

  • 1 cup juice from peaches

  • ½ cup brown sugar

  • ½ tsp cinnamon

  • 3 Tbsp cornstarch

  • 1 tsp vanilla

  • ¼ tsp salt

For the Topping:

  • 1 ½ cup whipping cream

  • ¼ cup sugar

  • ½ tsp vanilla


  1. Preheat oven to 350ºF

  2. Mix crust ingredients together in a medium bowl. Press into a 9-inch pie pan.

  3. Bake for 10-15 minutes just until toasted. Set aside to cool.

For the Cream Filling:

  1. Use an electric mixer to combine the cream cheese, sugar and cream or half and half until blended.

  2. Pour into the prepared pie crust. Refrigerate while you make the pie filling.

For the Peach Pie Filling:

  1. In a large saucepan, mix all pie filling ingredients well.

  2. Simmer over medium heat stirring until sauce thickens and cornstarch is dissolved, about 10-12 minutes. Set aside to cool.

  3. Pour into pie crust with cream filling. Refrigerate until ready to serve.

For the Topping:

  1. Mix cream, sugar and vanilla with an electric mixer until soft peaks form. Dollop on top of pie just before serving.

Makes 8 servings


In a hurry? You can skip making the cream filling and just fill the pie with peach pie filling.