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.
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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.