Peaches and Cream Pie is a fun dessert for any time of year, because you can use canned or bottled peaches. No need to wait for fresh peaches. This time of year I have peaches on my mind, so I love this wonderful recipe.

I feel it will be perfect for Thanksgiving as well. I have never tried making peaches and cream pie with fresh peaches. However if you did try using fresh peaches, I feel that the consistency would be different.

 

 

What Ingredients Do I Need For Peaches and Cream Pie?

Here’s a list of ingredients you’ll need to make this Pie (scroll down for the full recipe):

 

• All purpose flour
• Salt
• Baking powder
• Vanilla Pie Filing
• Butter
• Egg
• Milk
• Peaches
• Cream cheese
• Granulated sugar
• Sugar
• Cinnamon

 

 

 

How Do I Make Peaches and Cream Pie?

Here’s the simple steps you’ll follow to make this Pie (scroll down for the full recipe):

 

• Preheat the oven to 350 degrees.
• Grease a 10″ deep dish pan.
• In a medium mixing bowl, mix together flour, salt, baking powder, and pudding mix.
• Mix in butter, egg, and milk. Beat for about 2 minutes.
• Pour mixture into pie pan. Place the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat the cream cheese until it is nice and fluffy.
• Add 1/2 cup sugar and the 3 Tablespoons reserved peach syrup. Beat for 2 minutes.
• Spoon mixture over the peaches, leaving about 1″ head space.
• Then add the cinnamon and sugar on top.
• Bake in a preheated oven for 30-35 minutes, until it is golden brown.
• Chill before serving.

 

 

 

Do I Need to Use a Pie Pan to Make This Pie?

 

• As you can see, I did not use a Pie Pan this time to make this pie – I used a 7.5″ X 9.5″ Rectangular Pan. This wasn’t my first choice, but since I realized that all of my pie pans are in storage, I decided to try this and it worked out great.
• You could also use a 8″ X 8″ or a 9″ X 9″ square pan.

 

 

 

• I was wondering if this really was a pie since I didn’t use a Pie Pan, so I googled and found the following definition for Pie:  Pie is defined as a baked food in a pastry-lined pan or dish that has a fruit, meat, pudding, or other filling.
• Since this pie is pastry lined and has a filling, I still feel good about calling it a pie!

 

 

 

What can I use to Garnish Peaches and Cream Pie?

• Fresh whipped cream 
• Whipped topping 
• Reddi Whip
• Mint leaves 
• Sprinkle of Nutmeg

 

 

 

More Pies For You to Enjoy:

 

Apple Pie by Grandma Ople

French Silk Pie

Best Ever Banoffee Pie

 

Yield: 8 people

Peaches and Cream Pie

Print

Peaches and cream pie is a delicious pie for fall, or even for Thanksgiving. It uses canned or bottled peaches, and cream cheese.

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

• 3/4 cup all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 (3 ounce) package (Vanilla Pie Filing) non-instant vanilla pudding mix
• 3 Tablespoons butter, softened
• 1 egg
• 1/2 cup milk
• 1 (28 ounce) can sliced peaches; drain the juice and save it
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 additional Tablespoon sugar
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350 degrees. Grease a 10" deep dish pan.
2. In a medium mixing bowl, mix together flour, salt, baking powder, and pudding mix.
3. Mix in butter, egg, and milk. Beat for about 2 minutes.
4. Pour mixture into pie pan. Place the peach slices on top of the pudding mixture.
5. In a small mixing bowl, beat the cream cheese until it is nice and fluffy.
6. Add 1/2 cup sugar and the 3 Tablespoons reserved peach syrup. Beat for 2 minutes.
7. Spoon mixture over the peaches, leaving about 1" head space.
8. Then add the cinnamon and sugar on top.
9. Bake in a preheated oven for 30-35 minutes, until it is golden brown.
10. Chill before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 237Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 40mgSodium 452mgCarbohydrates 42gFiber 1gSugar 32gProtein 3g