This irresistible Peaches and Cream Pie combines a tender, cake-like crust with juicy peaches and a rich, creamy cheesecake-inspired topping for a dessert that’s both elegant and comforting.
Every bite is filled with sweet peach flavor, warm cinnamon, and velvety cream cheese, creating a beautiful balance of textures that makes this pie perfect for family gatherings, potlucks, holidays, or anytime you want to impress your guests.
Made with simple pantry ingredients and canned peaches for year-round convenience, this easy dessert comes together with minimal effort while delivering bakery-quality results.
After baking until beautifully golden, the pie is chilled to allow the creamy filling to set, making each slice clean, luscious, and absolutely unforgettable.
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 2 hours 20 minutes
Total Time: 3 hours 10 minutes
Servings: 8
Yield: 1 (10-inch) deep-dish pie
Ingredients
For the Crust
- ¾ cup all-purpose flour
- 1 (3-ounce) package cook-and-serve vanilla pudding mix (not instant)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 3 tablespoons softened butter
- 1 large egg
For the Filling
- 1 (29-ounce) can sliced peaches in heavy syrup
- 3 tablespoons reserved peach syrup
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1 (8-ounce) package cream cheese, softened
- ½ cup granulated sugar
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a 10-inch deep-dish pie plate and set it aside.
- In a medium mixing bowl, whisk together the flour, cook-and-serve vanilla pudding mix, baking powder, and salt until thoroughly combined.
- Add the milk, softened butter, and egg to the dry ingredients. Using an electric mixer, beat for about 2 minutes until the batter becomes smooth and well blended.
- Spread the batter evenly into the prepared pie plate, creating the base for the pie.
- Drain the canned peaches, reserving 3 tablespoons of the syrup for the filling.
- In a small bowl, stir together 1 tablespoon of sugar and the ground cinnamon. Set aside.
- In a separate mixing bowl, beat the softened cream cheese until light and fluffy. Add the remaining ½ cup sugar and the reserved peach syrup, then continue beating for about 2 minutes until the mixture is silky smooth.
- Arrange the drained peach slices evenly over the crust batter, distributing them across the entire surface.
- Carefully spoon the cream cheese mixture over the peaches, gently spreading it with a spatula until it reaches to within about 1 inch of the edge of the pie plate. The peaches will still peek through in places, creating a beautiful finished appearance.
- Evenly sprinkle the reserved cinnamon-sugar mixture over the top of the cream cheese layer.
- Bake for 30 to 35 minutes, or until the topping is lightly golden and the center is mostly set with just a slight jiggle.
- Remove the pie from the oven and allow it to cool at room temperature for about 20 minutes.
- Transfer the pie to the refrigerator and chill for at least 2 hours before slicing. Chilling allows the creamy filling to fully set and makes for cleaner slices.
- Serve chilled on its own or garnish each slice with whipped cream, a sprinkle of cinnamon, or fresh peach slices for an extra-special presentation.
Chef’s Notes
- Be sure to use cook-and-serve vanilla pudding mix rather than instant pudding for the proper texture.
- Allow the cream cheese to come completely to room temperature before mixing to ensure a silky, lump-free filling.
- Pat the drained peaches lightly with paper towels if they seem especially wet to prevent excess moisture in the pie.
- For even more flavor, add a splash of pure vanilla extract or a pinch of freshly grated nutmeg to the cream cheese mixture.
- This pie tastes even better after chilling overnight, making it a perfect make-ahead dessert for holidays and gatherings.
- Store leftovers covered in the refrigerator for up to 4 days.