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.

 

 

Peaches and Cream Pie

 

 

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

 

 

Peaches and Cream Pie

 

 

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 pie 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 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

Peaches and Cream Pie

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

  • 1st layer:
  • 3/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon backing powder
  • 1 (3 ounce) package (Vanilla Pie Filing) non-instant (cook and serve) vanilla pudding mix
  • 3 Tablespoons butter, softened
  • 1 egg
  • 1/2 cup milk
  • 2nd layer:
  • 1 (28 ounce) can sliced peaches; drain the juice and save it Or you can use fresh peaches. When substituting fresh peaches for canned or frozen, plan on about 3 medium peaches, around 2 1/4 cups cubed or 3 cups sliced for every can.
  • 3rd layer:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 3 Tablespoons of reserved peach juice
  • Sprinkle on top:
  • 1 additional Tablespoon sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350 degrees. Grease a 10" deep dish pie pan or you can use a 9" x 9" baking dish.
  2. In a medium mixing bowl, mix together flour, salt, baking powder, and pudding mix.
  3. Next add in the butter, egg, and milk. Beat for about 2 minutes.
  4. Pour the mixture into the pan that is sprayed with cooking spray. 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 sprinkle 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.

Notes

It may be a little runny at first, but it does set up.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 237Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 40mgSodium 431mgCarbohydrates 41gFiber 1gSugar 29gProtein 3g

 

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