Peach Cream Pie with Streusel Topping: A Sweet and Tangy Dessert Delight

Preheat your oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie dish and prick the bottom with a fork. If using homemade, follow your recipe’s instructions. Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and allow it to cool completely.
Make the Peach Cream Filling:

In a medium saucepan, combine the sliced peaches with lemon juice and a tablespoon of water. Cook over medium heat for 5-7 minutes, stirring occasionally, until the peaches begin to soften. If you want a thicker filling, stir in the cornstarch at this point.
In a separate bowl, beat together the cream cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the cooked peaches into the cream mixture until well combined.
Prepare the Streusel Topping:

In a small bowl, mix together the flour, rolled oats, brown sugar, cinnamon, and a pinch of salt. Add the cold cubed butter and use your fingers or a pastry cutter to blend it into the dry ingredients until the mixture forms coarse crumbs.
Assemble the Pie:

Pour the peach cream filling into the cooled pie crust. Spread it evenly with a spatula.
Sprinkle the streusel topping over the peach filling, covering it generously.
Bake the Pie:

Bake the pie at 375°F (190°C) for 25-30 minutes, or until the streusel topping is golden brown and the filling is set. You may want to cover the edges of the pie crust with aluminum foil during baking to prevent over-browning.
Cool and Serve:

Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours to let the filling firm up. Serve chilled for a refreshing treat.
Serving and Storage Tips: