Wash and slice the peaches. Set aside.
Cream the butter, powdered sugar, milk and vanilla until well combined and smooth.
Fold in 4 oz (or half) of the cool whip.
To assemble the pie, spread a little less than half of the creamy filling onto the bottom of the pie crust.
Top with half of the fresh peaches.
Spread the remaining creamy filing onto the peaches.
Top the creamy filling, once again, with the fresh peaches.
Spread the remaining cool whip on top of the peaches and garnish with a few peach slices, if desired.
Store in the refrigerator. Enjoy!