There’s something magical about desserts that transport you to summertime, no matter the season outside your window. My family’s Peaches and Cream Pie does exactly that – bringing sunshine to our table with every single slice.
I first tasted this heavenly creation at my mother-in-law’s Sunday dinner years ago. The moment the fork touched my lips, I knew this recipe needed to become part of our family’s dessert rotation. The combination of juicy peaches nestled beneath a layer of tangy cream cheese, all sprinkled with cinnamon sugar… it’s simply irresistible!
What Makes This Peaches and Cream Pie Special
This isn’t your typical peach pie. While traditional versions are delicious in their own right, this recipe elevates the humble peach pie to something extraordinary. The secret? A luscious cream cheese layer that mimics the experience of eating peach pie with a scoop of vanilla ice cream – except it’s built right in!
The base begins with a buttery vanilla pudding crust that adds another dimension of flavor. Then comes a generous layer of sweet peaches, followed by that heavenly cream cheese mixture. A final dusting of cinnamon sugar creates a subtly spiced finish that ties everything together beautifully.
What I love most about this pie is how it solves the “ice cream dilemma” we always face at summer gatherings. You know the struggle – trying to serve pie with rapidly melting ice cream at picnics and barbecues. This pie delivers that perfect peaches and cream experience in every bite, no melting required!
Perfect for Any Season
While fresh peaches are wonderful in summer, this recipe smartly uses canned peaches, making it a year-round treat. The reserved peach juice from the can gets incorporated into the cream cheese mixture, infusing it with natural peach flavor. It’s a clever way to make the most of every ingredient while keeping the recipe accessible no matter when the peach pie craving strikes.
Simple Ingredients for an Extraordinary Dessert
For the Vanilla Pudding Crust:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 3 ounces dry instant vanilla pudding mix
- 3 tablespoons butter, melted
- 1 large egg
- ½ cup milk
For the Peach Filling:
- 14.5 ounces canned sliced peaches (drained, juice reserved)
- 8 ounces cream cheese, softened to room temperature
- ½ cup granulated sugar
- 3 tablespoons reserved peach juice
For the Cinnamon Sugar Topping:
- 1½ tablespoons granulated sugar
- 1 teaspoon cinnamon
Baking Tips for Peaches and Cream Pie Success
Room temperature ingredients matter: Especially for the cream cheese! Cold cream cheese won’t blend properly with the peach juice and sugar, potentially leaving you with lumps instead of that smooth, creamy layer we’re after.
Don’t stress about a perfect crust: Unlike traditional pie crusts that require rolling and crimping, this batter-like crust simply gets poured and spread in the pie plate. No pastry skills needed!
Drain those peaches thoroughly: Make sure to drain all the juice from your peaches before placing them on the crust. You’ll use some of that juice for the cream cheese mixture, but soggy peaches will make for a soggy pie.
Spreading the cream cheese layer: A small offset spatula makes this job much easier, but any rubber spatula will work. Don’t worry if you can’t perfectly cover every peach – aim to spread the mixture to within an inch of the pie plate edge.
Serving temperature options: This pie is delicious both at room temperature (within a few hours of baking) and chilled from the refrigerator. My family is divided on which is better – I personally love it slightly chilled, while my husband prefers it closer to room temperature.
Making Your Peaches and Cream Pie
- First, drain your canned peaches, carefully reserving the juice in a bowl.
- Preheat your oven to 350°F and lightly grease a pie plate.
- For the crust, whisk together the flour, baking powder, salt, and vanilla pudding mix in a large bowl. Add the melted butter, egg, and milk, then beat until smooth and creamy (about 2 minutes). Pour this mixture into your prepared pie plate, spreading it evenly across the bottom.
- Arrange the drained peach slices in an even layer over the crust.
- In a separate bowl, beat together the softened cream cheese, sugar, and 3 tablespoons of the reserved peach juice until creamy and spreadable. Carefully spread this mixture over the peaches, coming to within an inch of the pie plate edge.
- Mix the cinnamon and sugar together and sprinkle evenly over the top of the pie.
- Bake for 30 minutes, then remove from the oven and allow to cool completely before slicing.
This pie keeps beautifully in the refrigerator for up to 5 days (though I’ve never seen one last more than 2 days in our house!). While technically you could try freezing it, I don’t recommend it – the texture of the vanilla crust and cream cheese layer is never quite the same after thawing.
Every time I serve this Peaches and Cream Pie, conversations pause as everyone savors that first bite. Then the inevitable question follows: “Could I please have the recipe?” There’s something special about sharing food that brings such joy – it’s why I’m sharing our family favorite with you today.
Whether you’re craving a taste of summer in the dead of winter or looking for the perfect dessert for your next gathering, this Peaches and Cream Pie delivers sunshine in every single slice.
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Peaches and Cream Pie
Description
A delightful dessert that combines juicy peaches with a luscious cream cheese layer, all resting on a vanilla-infused crust and topped with cinnamon sugar. This pie brings sunshine to your table in every season!
Ingredients
For the Vanilla Crust:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 3 ounces dry instant vanilla pudding mix
- 3 tablespoons butter, melted
- 1 large egg
- ½ cup milk
For the Filling:
- 14.5 ounces canned sliced peaches
- 8 ounces cream cheese, room temperature
- ½ cup granulated sugar
- 3 tablespoons reserved peach juice
For the Cinnamon Sugar Topping:
- 1½ tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F. Lightly grease a 9-inch pie plate.
- Drain the canned peaches in a strainer set over a bowl to collect the juice. Set aside both the peaches and the reserved juice.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and dry vanilla pudding mix.
- Add the melted butter, egg, and milk to the dry ingredients. Beat for about 2 minutes until the mixture is smooth and well combined.
- Pour the crust mixture into your prepared pie plate, spreading it evenly across the bottom.
- Arrange the drained peach slices in a single layer over the crust.
- In a medium bowl, beat together the softened cream cheese, sugar, and 3 tablespoons of the reserved peach juice until smooth and creamy. Spread this mixture over the peaches, coming to within an inch of the edge of the pie plate.
- In a small bowl, combine the cinnamon and sugar. Sprinkle this mixture evenly over the top of the pie.
- Bake for 30 minutes, until the edges are golden and the center is set.
- Allow the pie to cool completely before slicing and serving.
Notes
- For best results, make sure your cream cheese is truly at room temperature before mixing.
- You can use a larger 29-ounce can of peaches for a more fruit-filled pie.
- Store leftover pie covered in the refrigerator for up to 5 days.
- Delicious served at room temperature or chilled.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8