Peach Cream

Preheat the Oven Preheat the oven to 350°F (175°C).

Prepare the Crust In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly onto the bottom of a 9-inch (23 cm) pie dish to form the crust.

Make the Filling In a saucepan, combine the diced peaches, sugar, lemon juice, and cornstarch. Cook over medium heat until the peaches are soft and the mixture has thickened, about 5 minutes. Remove from heat and let cool.

Prepare the Creamy Filling In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Fold the whipped cream into the cooled peach mixture until well combined.

Fill the Crust Pour the peach cream filling into the prepared crust and smooth the top with a spatula.

Make the Topping In another bowl, whip the remaining heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the peach cream filling.

Chill and Serve Garnish with fresh peach slices and refrigerate for at least 2 hours before serving.