An easy peaches and cream pie made with peaches, cream cheese, vanilla pudding mix, butter, milk, sugar, and cinnamon.

I don’t know about you, but there are days when I want dessert now, not after chilling dough, washing six bowls, and questioning my life choices. That’s exactly how this Easy Peaches and Cream Pie came into existence. It was late afternoon, the kind where the light gets soft and you start thinking about coffee and dessert at the same time. I had canned peaches (because apparently I buy them every fall like it’s a personality trait), a block of cream cheese that was dangerously close to being forgotten, and zero interest in doing anything fancy.

I remember standing in my kitchen, half scrolling my phone, half mixing ingredients, not really expecting much. And then… wow. The smell alone made me pause. Warm peaches, vanilla, cinnamon — the kind of smell that feels like a hug. It reminded me of family gatherings where dessert always showed up whether anyone had room or not. You didn’t need pie. You just ate it anyway. This peaches and cream pie felt like that. Comforting. Familiar. A little nostalgic, even if I couldn’t quite explain why.

Why you’ll Love this Easy Peaches and Cream Pie?

I won’t say this is the best pie you’ll ever have — that feels dramatic — but it’s absolutely one of those recipes you come back to. Over and over. The base bakes up soft and almost cake-like, the peaches stay juicy, and the cream cheese layer melts into this creamy, lightly tangy topping that balances the sweetness just right. Not too rich, not too sweet. Just… cozy.

And here’s the thing: this peaches and cream pie looks like you tried harder than you did. I love recipes like that. They’re humble, low-pressure, and still get people asking, “Wait, how did you make this?” Which, let’s be honest, is always satisfying.

Ingredient Notes

Before you start baking, let’s talk ingredients like we’re leaning on the counter chatting — because none of this is complicated, but a few details matter.

• All-purpose flour gives the base structure without turning it heavy. Measure it gently. No packing, no drama.
• Vanilla cook-and-serve pudding mix does a lot of behind-the-scenes work here. Flavor, texture, creaminess. Just don’t grab instant by accident — I’ve done that once and… yeah, not the same.
• Peaches are the star of this peaches and cream pie. Canned peaches are easy and reliable, which I appreciate. Fresh peaches are great too, but only if they’re ripe and juicy.
• Cream cheese brings richness and a little tang. Full-fat is best. This isn’t a diet pie, and that’s okay.
• Reserved peach juice might seem optional, but it really ties the topping to the fruit. Small thing, big payoff.
• Cinnamon sugar topping adds warmth and that bakery-style finish. It’s subtle, but you’d miss it if it wasn’t there.

How to Make Easy Peaches and Cream Pie?

1. Start by preheating your oven to 350°F and greasing your baking dish. I say this first because I always forget if I don’t.
2. In a bowl, mix together the flour, salt, baking powder, and pudding mix. Nothing fancy — just get it combined. Add the butter, egg, and milk, then beat it for about two minutes. It should look smooth and slightly thick, but not perfect. Honestly, if it looks a little uneven, that’s fine. This recipe is forgiving like that.
3. Pour the batter into your pan and spread it out gently. Lay the peach slices over the top. No need to be artistic — just make sure they’re fairly even so no one gets a peach-less slice (because that would be sad).
4. Beat the cream cheese until fluffy, then add the sugar and reserved peach juice. Spoon this over the peaches, leaving a little space around the edges. Sprinkle the cinnamon sugar over everything and slide it into the oven. Bake until the top is golden and the kitchen smells amazing.
5. Let it cool, then chill it before serving. I know waiting is annoying, but the texture gets better once it’s cold. Trust me on this one.

Storage Options

Once cooled, cover your peaches and cream pie and store it in the fridge for up to four days. If anything, it tastes better the next day — the layers settle, the flavors mellow, and everything just works together. Freezing isn’t my first choice because the cream cheese layer can soften a bit, but if you do freeze it, it’ll still taste good. Maybe just not as photogenic. Life goes on.

Variations and Substitutions

This Easy Peaches and Cream Pie doesn’t mind a little creativity. You can swap peaches for pears or apples, add nutmeg or cardamom if cinnamon isn’t your thing, or use reduced-sugar pudding if you prefer desserts less sweet. I’ve even thought about adding a little ginger once — haven’t tried it yet, but it might be good? See. Even I’m unsure sometimes. That’s cooking.

For gluten-free, a good 1:1 gluten-free flour blend and gluten-free pudding mix work just fine. No big changes needed.

What to Serve With Easy Peaches and Cream Pie?

Vanilla ice cream is the obvious choice — warm pie, cold ice cream, instant happiness. Whipped cream works if you want something lighter. Coffee or tea balances the sweetness, especially if you’re serving this after dinner. Or… maybe you eat it straight from the fridge the next morning. Not saying I do that. Just saying it happens.

FAQ:

Can I use fresh peaches instead of canned?
Yes, absolutely. Just make sure they’re ripe and juicy, and slice them thin so they soften while baking.

Does this peaches and cream pie need to be refrigerated?
Yes. Between the cream cheese and the texture, the fridge is where it belongs.

Can I make this ahead of time?
Definitely. I actually prefer it after a night in the fridge.

Is this a pie or a cake?
Somewhere in the middle. And honestly, that’s kind of the magic.

If you try this Easy Peaches and Cream Pie, I really want to hear about it. Did you tweak it? Serve it warm? Eat it straight from the pan? No judgment here — tell me your version.

Easy Peaches and Cream Pie

A comforting Easy Peaches and Cream Pie made with tender peaches, a soft vanilla base, and a lightly sweetened cream cheese topping. Simple to prepare, gently spiced, and perfect for holidays or everyday desserts.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Easy Peaches and Cream Pie

Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 8 people

Ingredients

First Layer

• ¾ cup all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 3 oz package cook-and-serve vanilla pudding mix (non-instant)
• 3 tablespoons butter softened
• 1 large egg
• ½ cup milk

Second Layer

• 1 28 oz can sliced peaches drained and juice reserved
• or Approximately 3 medium fresh peaches peeled and sliced

Third Layer

• 1 8 oz package cream cheese, softened
• ½ cup granulated sugar
• 3 tablespoons reserved peach juice

Topping

• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 10-inch deep-dish pie pan or a 9×9-inch baking dish.
• In a medium mixing bowl, combine the flour, salt, baking powder, and vanilla pudding mix. Stir until evenly blended.
• Add the softened butter, egg, and milk to the dry ingredients. Beat the mixture for approximately 2 minutes, or until smooth and well combined.
• Pour the batter evenly into the prepared baking dish, spreading gently to create an even layer. Arrange the peach slices evenly over the batter.
• In a separate small mixing bowl, beat the cream cheese until smooth and fluffy. Add the granulated sugar and reserved peach juice, then continue beating for about 2 minutes until the mixture is creamy and uniform.
• Spoon the cream cheese mixture evenly over the peaches, leaving approximately 1 inch of space around the edges.
• In a small bowl, combine the remaining tablespoon of sugar and the cinnamon. Sprinkle evenly over the top of the pie.
• Bake for 30–35 minutes, or until the top is lightly golden and the center is set.
• Remove from the oven and allow the pie to cool completely. Refrigerate until chilled before serving for best texture and flavor.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the vanilla pudding mix is certified gluten-free, as some brands may contain gluten-based thickeners. No additional adjustments are required.