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.
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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