Peaches and Cream Pie Recipe

Introduction

If you’re craving a dessert that’s rich, fruity, and irresistibly creamy, look no further than this Peaches and Cream Pie. With a tender vanilla-pudding crust, a luscious cream cheese layer, and sweet sliced peaches on top, this pie is the definition of comfort. It’s easy to make and perfect for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 (3.4 oz) package instant vanilla pudding mix
• ¼ cup unsalted butter, softened
• 1 large egg (for crust)
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 large egg (for cream layer)
• ½ tsp vanilla extract
• 1 (15 oz) can sliced peaches, drained and patted dry
• 1 tbsp sugar mixed with ½ tsp ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
2. Step 2: In a medium bowl, combine flour, baking powder, and pudding mix. Add softened butter and one egg, then mix until a thick dough forms. Press the mixture evenly into the bottom and slightly up the sides of the pie dish.
3. Step 3: In a separate bowl, beat the cream cheese until smooth. Add sugar, the remaining egg, and vanilla extract. Beat until fully combined and creamy. Pour this mixture over the crust and spread evenly.
4. Step 4: Arrange the peach slices in a circular pattern over the cream layer. Sprinkle evenly with the cinnamon sugar mixture.
5. Step 5: Bake for 30–35 minutes, or until the center is set and edges are golden. Let cool completely, then refrigerate for at least 1 hour before slicing.

Tips & Variations

• Use canned or fresh peaches; if using fresh, peel and slice them before adding to the pie.
• Don’t overbake—once the center looks slightly jiggly but not liquid, it’s ready to come out.
• Refrigerate before slicing to help the cream layer firm up for clean cuts.
• Add a splash of almond extract to the cream cheese layer for a nutty twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crust may soften slightly over time. For best texture, reheat chilled slices at room temperature or enjoy them cold. Freezing is not recommended as the cream cheese layer can change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches?

Yes, thaw and drain them thoroughly before layering them on the pie to prevent excess moisture.

How long does it last?

Stored covered in the refrigerator, this pie will keep well for up to 3 days.

Peaches and Cream Pie Recipe

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★★★★★

4.5 from 130 reviews

• Author: Lila
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x

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Description

Peaches and Cream Pie is a comforting classic dessert featuring a tender vanilla pudding crust, a creamy cream cheese layer, and sweet sliced peaches topped with cinnamon sugar. This easy-to-make pie blends the richness of cheesecake with the freshness of fruit, perfect for family gatherings, potlucks, and seasonal celebrations.

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Ingredients

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For the Base:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 (3.4 oz) package instant vanilla pudding mix
• ¼ cup unsalted butter, softened
• 1 large egg

For the Cream Layer:

• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

For the Peach Topping:

• 1 (15 oz) can sliced peaches, drained and patted dry
• 1 tbsp sugar mixed with ½ tsp ground cinnamon

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish to ensure the pie does not stick during baking.
2. Make the Crust: In a medium bowl, combine the all-purpose flour, baking powder, and instant vanilla pudding mix. Add the softened unsalted butter and one large egg, then mix thoroughly until a thick dough forms. Press this dough evenly into the bottom and slightly up the sides of your prepared pie dish to create the base crust.
3. Prepare the Cream Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, one large egg, and vanilla extract. Continue beating until the mixture is fully combined and has a smooth texture. Pour this cream cheese filling over the prepared crust and spread it evenly with a spatula.
4. Add the Peaches: Arrange the drained and patted dry peach slices in a circular pattern over the cream cheese filling. Evenly sprinkle the cinnamon sugar mixture on top of the peaches to add a sweet and spiced finish.
5. Bake: Bake the pie in your preheated oven for 30 to 35 minutes, or until the center is set and the edges turn golden brown. Once baked, allow the pie to cool completely on a wire rack, then refrigerate for at least one hour before slicing. This chilling step helps the cream layer firm up for clean, neat slices.

Notes

• Use canned or fresh peaches; if using fresh, peel and slice them before adding to the pie.
• Do not overbake; the center should be slightly jiggly but not liquid when done.
• Chill the pie before slicing to allow the cream layer to set properly.
• For a nutty twist, consider adding a few drops of almond extract to the cream cheese filling.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peaches and Cream Pie, Peach Pie, Cream Cheese Pie, Summer Dessert, Fruit Dessert, Easy Pie Recipes, American Dessert