Peaches and Cream Pie
Peaches and Cream Pie has a tender peach cake layer topped with a cream cheese cinnamon mixture. This is no-fail dessert and a great way to use up those peaches.
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PEACHES AND CREAM PIE
Let’s talk about peaches. I’ll be totally honest. I don’t love peaches. Or should I say I didn’t love peaches…until now. You all know by now that I’m super picky about my fruit.
Peaches have never been a favorite. We had peach trees in our backyard growing up so most of my experience with peaches were hot and rotting in the Arizona sun.
My fruit has to be pristine. Like fresh out of the Garden of Eden pristine.
I was recently at my grocery store and stopped in my tracks to admire the peaches. For those of you that know me well know how big a deal that is. The peaches were as big as my hand and glorious.
Just to the eye alone they were perfect but the texture, the taste (I found out later)…everything about them were begging me, inspiring me to make something out of them.
They were so good that we ate the first batch and I had to go to the store the next day to get more peaches to make the recipe.
HOW TO PICK A PEACH
When you’re looking for a peach you should:
- Look for a deep yellowish peach color with a reddish blush throughout.
- Give it a gentle squeeze and it should give just barely. Too much give means it’s too ripe and by the time you get home it will be mush. They will continue to ripen as they sit.
Start by slicing up your peaches and adding a little sugar to sweeten them up. You may need less depending how ripe they are.
The bottom of the pie is a pudding/flour mixture. Top with your peaches in a single layer.
The final layer is a cream cheese mixture or the “Cream” part of our pie. We top it with a cinnamon sugar mixture. This picture is with only half of the sugar. You’ll want to add all of it even though it might seem like a lot.
The hardest part is going to be letting this Peaches and Cream Pie cool. But you’ll be happy to know that when it’s finally cool, you’ll be able to cut beautiful slices like this.
I mean c’mon.
CAN I USE CANNED PEACHES?
Of course fresh peaches is going to be WAY better. If you must insist on using canned peaches, drain all of the liquid and arrange them in a single layer. And don’t tell me about it.
OTHER FRUIT RECIPES
- Peaches and Cream Pie
- Apple Crisp Pizza
- Easy Peach Cobbler
- No-Churn Strawberry Cheesecake Ice Cream
- Peach Crisp
- Fruit Salsa with Cinnamon Chips
- The Perfect Apple Crisp
- Salted Caramel Apple Cups
- Grape Salad
OTHER PIE RECIPES
- Banana Cream Pie
- Chicken Pot Pie
- Boston Cream Pie
- Lemon Pie
- S’mores Pie
- Blueberry Custard Pie
- Chocolate Chip Pie
- Pecan Cheesecake Pie
Peaches and Cream Pie
Ingredients
Peaches:
- 1 1/2 lbs fresh peaches, pitted, peeled (if desired) and sliced 1/4 inch thick, (a 29 ounce can of canned peaches well drained can be substituted but don't add the sugar below)
- 1/4 cup white sugar
Base Layer:
- 1 (3.4 ounce) cook and serve vanilla pudding mix, (not instant)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 tablespoons butter, softened
- 1 egg
Cream Cheese Layer:
- 1 8 ounce package cream cheese, softened
- 1/2 cup white sugar
- 3 tablespoons milk
Cinnamon Sugar:
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees. Coat the bottom and sides of 10-inch deep-dish pie pan with cooking spray.
- In a bowl, toss together the peaches and 1/4 cup of sugar in a bowl.
- For the Base Layer: In a mixing bowl, mix together pudding mix, flour, baking powder and salt. Add in milk, butter and egg. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- For the Cream Cheese Layer: In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons milk. Beat until creamy. Spoon mixture over peaches to within 1 inch of pan edge.
- For the Cinnamon Sugar: Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. It may seem like a lot but it is perfect when baked.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill completely (at least 4 hours). Slice and serve whipped cream.
Notes
Sounds like a lovely dessert. I am making it this weekend. Since you drain the peaches, I think I will use a bit of the juice in the cream cheese mixture and will thicken the rest of the juice and drizzle over the top when serving. Looking forward to itÂ
Hope you like it!
I made this for my son’s birthday and it is so delicious. Simple to make and everyone loved the flavors.
so glad you liked it
I made this peaches and cream pie for a cookout and there wasn’t a single slice left over! This is definitely going to be my go-to recipe to use up extra peaches from now on.
Peach pie is my absolute favorite, but this peaches and cream pie is my new favorite!
can you use deep dish aluminum pie pan?
Yes, you can!
Could you make this ahead and freeze?
Absolutely!
I made this dessert yesterday with two very large white peaches that were getting a little on the soft side. It was scrumptious. It wasn’t overly “peachy” and the perfect amount of sweet and savory.
Thank you Bill!
This is different with the cream cheese but delicious!! I doubled the recipe and made it in the 9 x 13 glass baking dish. I would’ve never thought to make something like this with my fresh peaches but I made it and will def make again!
The hardest part of this is not eating it warm!
Oh yay!
I really wish people would carefully read through the entire recipe before leaving idiotic questions. Â …just saying…
HAHA
Can you use frozen peaches? If so, would you thaw and drain them first?
That’s what I would do.
Are there any substitutes I can use  to reduce the calories like ricotta cheese instead of cream cheese for the peach pudding cakeÂ
Ricotta won’t be as thick but can be used.
I just noticed that the pudding mix should not be instant. What’s the reason why?Â
Do you think that this would wok with apples?
Yes, I think it would be great with apples.
Needed a potluck dessert so I doubled recipe and used 9×12 glass dish.  Baked 1 hour and chilled overnight.  Note:  Drain peaches well or juice makes base soggy not cake like.  Not overly sweet and really good  as is, but it could use a little sugar to make base sweeter if fruit isn’t real sweet.  Cinnamon sugar topping puts this version over the top in my book!  Might try with other fruit like pineapple, raspberries, blueberries, etc.  Thanks for sharing this potluck hit!
Yes, I think other fruits would be great!
I make this with pineapple and put a tablespoon of the pineapple juice into the cream cheese mixture. It’s my favorite way to make it. My mother’s favorite pie growing up.Â
Ooh I love that addition.
“Coat the bottom and sides of 10-inch deep-dish pie pan.” Does this mean to grease it with butter?
Cooking spray or butter will work.
No coat the pan with tar
I am planning on making this dessert and wondered as I looked at the instructions and read them…am I understanding this correctly but you don’t peel the peaches? The pic LOOKS as though the skin is still on
I like the skin on but you can definitely peel them.
Hi. Do I drain the peaches tossed in sugar? There’s quite a bit of juice.
Yes, you should drain them.
Do you still use the 1/4 cup of white sugar if using canned peaches?
Thanks for the yummy looking recipe!
Hi Christy,
I live in Australia and cannot get 1 (3.4 ounce) cook and serve vanilla pudding mix (not insant), do you have any ideas on what i can use to replace this?
Love the look of this pie, hope you can help.
Thanks Carol.
Do you peel the peaches?
I didn’t but you can if you want.
How many cups of peaches would that be?
It’s really going to vary. 2-3? You want a nice even layer over the cake bottom.