Peaches and Cream Pie

Discover the Delightful Peaches and Cream Pie

If you’re searching for a dessert that perfectly balances sweet, creamy, and fruity flavors with a tender, golden crust, look no further than this Peaches and Cream Pie. It’s a luscious treat that combines the fragrant aroma of peaches with the smooth richness of cream cheese and vanilla pudding, finished with a hint of cinnamon spice. Readers will love how this pie effortlessly blends flavors and textures, offering a refreshing yet indulgent experience that’s perfect for any occasion—from family dinner to summer gatherings.

Made using simple ingredients and easy techniques, this pie bakes to a golden perfection that’s inviting to both the eyes and the palate. Whether you’re an experienced baker or a beginner, this recipe is straightforward with detailed steps to guide you along.

Prep Time, Cook Time & Servings

Preparation for this pie takes about 15 minutes, with a baking time of 30 to 35 minutes. Cooling and chilling require at least 2 additional hours, ensuring a firm and delicious slice every time. Overall, from start to ready-to-serve, expect about 3 hours. This recipe yields 8 generous servings, perfect for sharing or savoring over a few days.

Ingredients

• 3/4 cup all-purpose flour
• 1 (29-ounce) can sliced peaches, drained (reserve 3 tablespoons syrup)
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 (3-ounce) package non-instant vanilla pudding mix
• 3 tablespoons butter, softened
• 1 egg
• 1/2 cup milk
• 1/2 cup white sugar
• 1 tablespoon white sugar (for topping)

Step-by-Step Instructions

1. Preheat and Prepare: Set your oven to 350°F (175°C). Lightly grease a 10-inch deep-dish pie pan to prevent sticking and ensure easy removal.
2. Make the Batter: In a mixing bowl, combine 3/4 cup all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and the 3-ounce package of non-instant vanilla pudding mix. Add 3 tablespoons softened butter, 1 egg, and 1/2 cup milk. Beat the mixture for about 2 minutes until the batter is smooth and lump-free. Spread this batter evenly into your prepared pie pan, creating a base layer.
3. Add the Peaches: Drain the canned sliced peaches thoroughly, reserving 3 tablespoons of the syrup. Arrange the peach slices evenly over the batter layer to cover the surface fully. This distributes their juicy flavor throughout the pie.
4. Cream Cheese Topping: In a separate bowl, beat 8 ounces of softened cream cheese until fluffy using a hand mixer or whisk. Gradually add 1/2 cup white sugar and the reserved 3 tablespoons of peach syrup. Continue beating until smooth and creamy. Spoon this cream cheese mixture gently over the peaches, spreading it evenly to create a luscious topping.
5. Finish with Cinnamon Sugar: In a small bowl, mix 1 tablespoon white sugar with 1 teaspoon ground cinnamon. Sprinkle this mixture evenly over the cream cheese layer for a tantalizing cinnamon crunch.
6. Bake: Place your pie in the preheated oven and bake for 30 to 35 minutes. The pie is done when the top is golden and the filling is set. Remove from oven and allow it to cool completely on a wire rack.
7. Chill before Serving: After reaching room temperature, refrigerate the pie for at least 2 hours. This chilling step helps the flavors meld and makes slicing easier.

Pro Tips for Perfect Peaches and Cream Pie

• Drain the Peaches Well: Excess moisture can make the crust soggy, so be sure to reserve syrup for flavor but drain the peaches thoroughly.
• Use Room Temperature Ingredients: Softened cream cheese, butter, and room-temp egg blend more smoothly for a better texture.
• Don’t Skip Chilling: Letting the pie chill for at least two hours helps it set, yielding clean, beautiful slices.
• Adjust Cinnamon to Taste: If you prefer a stronger spice flavor, add an extra 1/2 teaspoon cinnamon to the topping mix.
• Test for Doneness: The pie is ready when the top is golden and firm around the edges; a slight jiggle in the center is okay.

Variations and Substitutions

• Fresh Peaches: If in season, substitute canned peaches with 3 cups peeled and sliced fresh peaches for even fresher taste.
• Healthier Swap: Use low-fat cream cheese and reduce the sugar by a quarter to make a lighter pie without sacrificing taste.
• Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend suited for baking, following package conversions.
• Non-Dairy Version: Use a dairy-free cream cheese and plant-based milk like almond or oat milk in place of regular milk.
• Extra Crunch: Sprinkle toasted sliced almonds or pecans on top before baking for a delightful nutty crunch.

Storage and Reheating Tips

Store your Peaches and Cream Pie covered in the refrigerator for up to 3 days to maintain freshness and texture. For longer preservation, wrap the pie securely in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Avoid reheating this pie as it’s best enjoyed cold or at room temperature to preserve its creamy consistency.

Frequently Asked Questions

Can I use fresh peaches instead of canned?

Absolutely! Fresh peaches are wonderful in this recipe. Just peel, slice, and use about 3 cups. Because fresh peaches have more moisture, make sure to pat them dry to avoid making the crust soggy.

Is it necessary to chill the pie before serving?

Yes, chilling helps the layers set properly, making the pie easier to slice and enhancing the flavors. At least 2 hours of refrigeration is recommended.

Can I prepare this pie ahead of time?

Yes, it can be assembled and baked one day ahead. Just allow it to chill thoroughly before serving. It maintains its flavor and texture very well.

What is the best way to slice the pie cleanly?

Use a sharp knife warmed in hot water and wiped dry before slicing. This helps cut through the creamy layers smoothly without tearing the crust.

Are there any nut-free precautions necessary?

This recipe as is does not contain nuts. However, if you add nuts for extra crunch, be mindful of any allergies and consider omitting them if serving to nut-sensitive guests.

Nutrition Estimate Per Serving

Each serving of this Peaches and Cream Pie provides approximately 320 calories, with around 5 grams of protein, 45 grams of carbohydrates, and 12 grams of fat. The combination of fresh fruit, cream cheese, and a tender crust offers a balanced treat that satisfies your sweet tooth without overwhelming calories. It’s a delightful dessert to include as part of a balanced lifestyle.

Print Recipe

Peaches and Cream Pie

A luscious dessert that balances sweet peaches with a creamy, spiced filling and golden tender crust. Perfect for family dinners or summer gatherings, this pie delivers a refreshing yet indulgent flavor experience.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time2 hours hrs 45 minutes mins

Course: Desserts & Sweets

Cuisine: American

Servings: 8 servings

Calories: 420kcal

Author: Samantha Jones

Ingredients

• 3/4 cup all-purpose flour
• 1 (29-ounce) can sliced peaches, drained (reserve 3 tablespoons syrup)
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 (3-ounce) package non-instant vanilla pudding mix
• 3 tablespoons butter, softened
• 1 egg
• 1/2 cup milk
• 1/2 cup white sugar
• 1 tablespoon white sugar (for topping)

Instructions

• Preheat and Prepare: Set your oven to 350°F (175°C). Lightly grease a 10-inch deep-dish pie pan.
• Make the Batter: In a mixing bowl, combine 3/4 cup all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and the 3-ounce package of non-instant vanilla pudding mix. Add 3 tablespoons softened butter, 1 egg, and 1/2 cup milk. Beat the mixture for about 2 minutes until the batter is smooth and lump-free. Spread this batter evenly into your prepared pie pan.
• Add the Peaches: Drain the canned sliced peaches thoroughly, reserving 3 tablespoons of the syrup. Arrange the peach slices evenly over the batter layer.
• Cream Cheese Topping: In a separate bowl, beat 8 ounces of softened cream cheese until fluffy. Gradually add 1/2 cup white sugar and the reserved 3 tablespoons of peach syrup. Continue beating until smooth and creamy. Spoon this mixture over the peaches.
• Finish and Bake: Sprinkle the remaining 1 tablespoon of white sugar over the cream cheese layer. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is set. Allow to cool completely before chilling for at least 2 hours before serving.

Notes

Ensure your cream cheese is softened for easier mixing.
Letting the pie cool and chill gives the best texture and firmness.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.