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Peach Cream Pie
Isabella

Peach Cream Pie

A warm breeze, ripe peaches, and a creamy, buttery bite—that’s the magic of a homemade peach cream pie. This dreamy dessert blends a soft cake-like crust, juicy peach slices, and a silky cream cheese layer that’s perfectly sweet and nostalgic. It’s comfort in every bite and ideal for any summer gathering or quiet afternoon treat.
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Prep Time 20 minutes
Cook Time 35 minutes
0 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 10-inch deep-dish pie pan, coating sides and bottom.
  2. 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.
  3. Drain the sliced peaches, reserving 3 tablespoons of the syrup. Mix 1 tablespoon sugar and cinnamon in a small bowl for the topping.
  4. In another bowl, beat softened cream cheese until fluffy. Add reserved syrup and ½ cup sugar; beat for 2 minutes until smooth.
  5. 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.
  6. 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

Using cook-and-serve pudding gives the crust a custard-like softness—do not substitute instant pudding. For fresh peaches, use 3-4 peeled, sliced peaches and toss with a bit of sugar. This pie is best enjoyed chilled and is not recommended for freezing.