Peaches and Cream Pie
A beautiful layered dessert with a soft vanilla pudding base, sweet sliced peaches, a silky cream cheese layer, and a golden cinnamon sugar topping. Uses canned or fresh peaches and is perfect for Thanksgiving, potlucks, or any occasion that calls for something special.
Ingredients
First Layer – Pudding Base:
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 3 oz package non-instant cook-and-serve vanilla pudding mix
- 3 tablespoons butter softened
- 1 egg
- 1/2 cup milk
Second Layer – Peaches:
- 1 28 oz can sliced peaches, drained (reserve the juice)
- Or 3 medium fresh peaches about 2 1/4 cups cubed or 3 cups sliced
- Third Layer – Cream Cheese:
- 1 8 oz package cream cheese, softened
- 1/2 cup granulated sugar
- 3 tablespoons reserved peach juice
Topping:
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch deep dish pie pan or a 9x9-inch baking dish with cooking spray.
- In a medium bowl, whisk together the flour, salt, baking powder, and dry vanilla pudding mix. Add the softened butter, egg, and milk. Beat for 2 minutes until a smooth batter forms.
- Pour the batter into the prepared pan and spread evenly.
- Drain the canned peaches, reserving the juice. Arrange the peach slices evenly over the batter layer.
- Beat the softened cream cheese until smooth and fluffy. Add the granulated sugar and reserved peach juice and beat for 2 minutes until creamy and fully combined.
- Spoon the cream cheese mixture over the peaches and spread as evenly as possible, leaving about 1 inch of space from the top edge of the pan.
- Mix together the tablespoon of sugar and teaspoon of cinnamon. Sprinkle evenly over the cream cheese layer.
- Bake for 30 to 35 minutes until golden brown. Allow to cool completely, then refrigerate for at least 2 hours before slicing and serving.
Notes
Must use non-instant, cook-and-serve vanilla pudding mix — not instant pudding.
Reserve the peach juice before draining the can — it is needed for the cream cheese layer.
Cream cheese must be fully softened for a smooth, lump-free layer.
Leave 1-inch head space at the top of the pan to allow for expansion during baking.
Chill overnight for the cleanest slices and best flavor.
Store covered in the refrigerator for up to 4 days.
Can be frozen tightly wrapped for up to 1 month. Thaw overnight in the refrigerator.
Reserve the peach juice before draining the can — it is needed for the cream cheese layer.
Cream cheese must be fully softened for a smooth, lump-free layer.
Leave 1-inch head space at the top of the pan to allow for expansion during baking.
Chill overnight for the cleanest slices and best flavor.
Store covered in the refrigerator for up to 4 days.
Can be frozen tightly wrapped for up to 1 month. Thaw overnight in the refrigerator.
Tried this recipe?Let us know how it was!