Peaches and Cream Pie Recipe
This Peaches and Cream Pie from My Recipe Treasures is a nostalgic dessert that perfectly balances sweet, juicy peaches with a rich, creamy filling and a tender cake-like crust. After years of recipe testing, I’ve found this version, which uses a cook-and-serve pudding mix, creates a uniquely stable and luscious cream layer that sets up beautifully. It’s a guaranteed crowd-pleaser that brings the taste of summer to your table any time of year.
This is filed in all my desserts in one place, together with everything adjacent to it.
PrintPeaches and Cream Pie
Ingredients
Scale
- 1st layer:
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 (3 ounce) package (Vanilla Pie Filing) non-instant (cook and serve) vanilla pudding mix
- 3 Tablespoons butter, softened
- 1 egg
- 1/2 cup milk
- 2nd layer:
- 1 (28 ounce) can sliced peaches; drain the juice and save it Or you can use fresh peaches. When substituting fresh peaches for canned or frozen, plan on about 3 medium peaches, (around 2 1/4 cups cubed or 3 cups sliced for every can).
- 3rd layer:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 3 Tablespoons of reserved peach juice
- Sprinkle on top:
- 1 additional Tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Grease a 10" deep dish pie pan or you can use a 9" x 9" baking dish.
- In a medium mixing bowl, mix together flour, salt, baking powder, and pudding mix.
- Next add in the butter, egg, and milk. Beat for about 2 minutes.
- Pour the mixture into the pan that is sprayed with cooking spray. Place the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat the cream cheese until it is nice and fluffy.
- Add 1/2 cup sugar and the 3 Tablespoons reserved peach syrup. Beat for 2 minutes.
- Spoon mixture over the peaches, leaving about 1" head space.
- Then sprinkle the cinnamon and sugar on top.
- Bake in a preheated oven for 30-35 minutes, until it is golden brown.
- Chill before serving.
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