A warm breeze, ripe peaches, and a creamy, buttery bite—that’s the magic of a homemade peach cream pie. If you’re hunting for a dessert that’s both comforting and irresistibly delicious, this recipe has your name written all over it. Unlike many fruit pies that lean too heavily on sugar or come out runny, this one hits the perfect balance: a soft cake-like crust, juicy peach slices, and a silky cream cheese layer with just the right sweetness. Whether you’re entertaining, bringing a dish to a potluck, or just want to enjoy a slice with your afternoon coffee, this pie delivers.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy – Just a few simple steps, even beginner bakers can follow
- Uses Everyday Ingredients – Nothing fancy, just pantry staples
- Perfect for Summer Gatherings – Sweet, fresh, and crowd-pleasing
- Delivers Balanced Flavor – Not overly sweet, just the right richness from cream cheese
- Comforting and Nostalgic – Reminds you of grandma’s kitchen
- Make-Ahead Friendly – Tastes even better after chilling
This peach cream pie isn’t your average fruit dessert—it stands out for its moist crust made from pudding mix, a trick that gives the base a tender, almost cake-like texture. The creamy topping doesn’t overpower the peaches but enhances them, creating that dreamy, layered flavor everyone loves.
Ingredients Needed
For the Crust:
- ¾ cup all-purpose flour – Gives structure to the crust
- 1 (3 oz) package cook-and-serve vanilla pudding mix – Adds sweetness and soft texture
- 1 teaspoon baking powder – Helps the crust rise slightly
- ½ teaspoon salt – Balances the sweetness
- ½ cup milk – Brings the batter together
- 3 tablespoons unsalted butter, softened – Adds richness
- 1 large egg, room temperature – Helps bind everything
For the Filling:
- 1 (29 oz) can sliced peaches in heavy syrup, drained (reserve 3 tbsp syrup)
- 1 tablespoon white sugar – Used for the cinnamon-sugar topping
- 1 teaspoon ground cinnamon – Adds warm spice
- 1 (8 oz) package cream cheese, softened – For the creamy topping
- ½ cup white sugar – Sweetens the cream cheese layer
How to Make Peach Cream Pie
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 10-inch deep-dish pie pan, making sure to coat the sides and bottom well to prevent sticking.
Step 2: Make the Crust
In a large mixing bowl, whisk together the flour, pudding mix, baking powder, and salt. Add in the milk, softened butter, and egg.
Use an electric mixer to beat the mixture for about 2 minutes, until smooth and creamy.
Tip: This crust batter will be slightly thinner than traditional pie dough—more like a thick cake batter.
Pour the batter into your prepared pan and spread evenly.
Step 3: Prepare the Filling
Drain the sliced peaches, saving about 3 tablespoons of the syrup for later.
In a small bowl, mix together the 1 tablespoon sugar and cinnamon—this will be your topping.
In another bowl, beat the softened cream cheese until it’s smooth and fluffy. Add the reserved syrup and ½ cup sugar. Beat again for about 2 minutes, or until the mixture is silky.
Step 4: Assemble the Pie
Evenly arrange the drained peach slices on top of the crust batter.
Spoon the cream cheese mixture gently over the peaches, leaving about 1 inch around the edge clear. This will give a nice rustic finish once baked.
Sprinkle the cinnamon-sugar mixture evenly across the top.
Step 5: Bake and Chill
Place the pie in the oven and bake for 30 to 35 minutes, or until the top is golden brown and the center is set.
Visual cue: The cream layer should have a slight wobble but not be liquidy.
Allow the pie to cool at room temperature for 20 minutes, then chill for at least 2 hours before slicing.
Why chill? This allows the cream cheese layer to firm up for clean slices.
Serving and Storage Tips
- Serving Suggestions: Serve chilled with a dollop of whipped cream or a small scoop of vanilla ice cream. Garnish with a sprig of mint or a thin peach slice for extra flair.
- Storage: Store leftovers tightly covered in the refrigerator for up to 4 days.
- Freezing: Not recommended due to the cream cheese layer—freezing may affect texture.
- Reheating: Best enjoyed cold, but you can let it sit at room temp for 15 minutes before serving.
Helpful Notes
- Pudding Mix Hack: Using cook-and-serve pudding (not instant) gives the crust a soft, almost custardy texture. Don’t skip it!
- Fresh Peaches? You can use 3-4 peeled, sliced fresh peaches when in season. Just toss them with a bit of sugar before using.
- Mini Version: Use a muffin tin to create individual peach cream pies—bake 5-10 minutes less.
- Spice Twist: Add a pinch of nutmeg or cardamom to the cinnamon sugar for a deeper flavor.
Peach Cream Pie
Ingredients
Method
- Preheat oven to 350°F (175°C). Lightly grease a 10-inch deep-dish pie pan, coating sides and bottom.
- In a large bowl, whisk together flour, pudding mix, baking powder, and salt. Add milk, softened butter, and egg. Beat with an electric mixer for 2 minutes until smooth. Spread batter evenly in the prepared pan.
- Drain the sliced peaches, reserving 3 tablespoons of the syrup. Mix 1 tablespoon sugar and cinnamon in a small bowl for the topping.
- In another bowl, beat softened cream cheese until fluffy. Add reserved syrup and ½ cup sugar; beat for 2 minutes until smooth.
- Arrange drained peach slices over the batter. Gently spoon the cream cheese mixture over the peaches, leaving a 1-inch border around the edge. Sprinkle with the cinnamon-sugar mixture.
- Bake for 30–35 minutes, until the top is golden and the center is just set. Let cool at room temp for 20 minutes, then chill for at least 2 hours before serving.
Notes
Conclusion
This peach cream pie is the kind of dessert that makes people go back for seconds—soft crust, lush cream, and juicy fruit all in one bite. Whether it’s your first time baking or you’re a seasoned dessert pro, this recipe brings together comfort and elegance in a way that’s hard to beat.
Give it a try and let us know how it turned out! If you made any fun variations or have questions, drop a comment below. Don’t forget to leave a star rating and share it with your friends and family on Pinterest or Facebook.
Frequently Asked Questions (FAQ)
Can I use fresh peaches instead of canned?
Absolutely! If peaches are in season, fresh ones are great. Use about 3-4 medium-sized peaches, peeled and thinly sliced. Toss with a tablespoon of sugar before layering.
How do I make this gluten-free?
Swap the all-purpose flour with a 1:1 gluten-free baking mix. Make sure your pudding mix and baking powder are certified gluten-free too.
Why is my cream layer runny?
It likely needed more chill time. Be sure to refrigerate the pie for at least 2 hours so the cream cheese layer sets completely.
Can I make this ahead of time?
Yes! In fact, it’s better the next day. Chill it overnight and serve the next day for the best texture and flavor.
Is this recipe freezer-friendly?
Not really. The cream cheese filling may separate or become grainy after freezing and thawing. For best results, store in the fridge only.