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.
Servings: 8 servings
Calories: 420kcal
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.
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.