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.
What Classifies as a Pie?
- 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:
Yield: 8 people
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
- 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
- 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.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 237Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 40mgSodium 452mgCarbohydrates 42gFiber 1gSugar 32gProtein 3g