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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  • 2 cups Graham Cracker Crumbs
  • 3 Tablespoons Sugar
  • 1 stick Butter, melted
  • Pinch Salt

Cream Filling

  • 8 oz. Cream Cheese, room temperature
  • ¼ cup Sugar
  • ¼ cup Cream or Half and Half

Peach Pie Filling

  • 5-15 oz. cans California Cling Peaches, sliced.
  • 1 cup juice from Peaches
  • ½ cup Brown Sugar
  • ½ teaspoon Cinnamon
  • 3 Tablespoons Cornstarch
  • 1 teaspoon Vanilla
  • ¼ teaspoon Salt


  • 1½ cup Whipping Cream
  • ¼ cup Sugar
  • ½ teaspoon Vanilla


  1. Mix crust ingredients together in a medium bowl. Press into a 9-inch pie pan.
  2. Bake at 350 degrees for 10-15 minutes just until toasted. Set aside to cool.
  3. To make cream filling use an electric mixer to combine the cream cheese, sugar and cream or half and half until blended.
  4. Pour into prepared piecrust. Refrigerate while you make the filling.
  5. In a large saucepan mix all pie filling ingredients well.
  6. Simmer over medium heat stirring until sauce thickens and cornstarch is dissolved, about 10-12 minutes.
  7. Pour into pie crust with cream filling. Refrigerate until ready to serve.
  8. For topping mix cream, sugar and vanilla with an electric mixer until soft peaks form. Dollop on top of pie just before serving.

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

Makes 8 servings.