Peaches and Cream Pie By Kelly Miller • January23,2018 • Updated February 24, 2020 • 8 Comments 45.7K 18 Jump to Recipe This Peaches and Cream Pie is irresistible! With vanilla pudding, cream cheese, and sliced peaches it’s the perfect recipe! This Peaches and Cream Pie recipe is the perfect adaptation of everyone’s favorite peaches & cream in pie form. This pie has a cake-like bottom layer with vanilla pudding in the batter, a layer of peach slices, and a top layer of sweetened cream cheese. I served slices topped with a dollop of whipped cream, but that’s completely up to you. Of course I highly recommend do so! As a Philly kid, I have a very clear and distinct memory of sitting on my front stoop eating fresh “peaches and cream.” A neighbor of ours down the street actually had quite a big backyard with a peach tree. They must have given a few peaches to my mom and she gave us this yummy treat. Oddly enough, my little boys have not been huge fans of peaches. Come to think of it, neither is my husband – probably where they get it from! If you ask me, there’s nothing more wonderful than a bite of a soft, juicy peach in the summertime. Since we’re quite a ways away from summer here in January, I like to use canned peaches in easy desserts to give our tastebuds a mini preview of the season to come! You can certainly substitute fresh peach slices if you have them, instead of the canned. Just replace the reserved peach juice with milk or water instead. Peaches and Cream Pie This Peaches and Cream Pie is irresistible! With vanilla pudding, cream cheese, and sliced peaches it's the perfect recipe! 3.80 from 34 votes Print Pin Rate Course: DessertCuisine: American Prep Time: 15 minutes minutesCook Time: 30 minutes minutesTotal Time: 45 minutes minutes Servings: 8 servings Calories: 325kcal Author: Kelly Miller Ingredients▢ 3/4 cup flour▢ 1 tsp baking powder▢ 1/4 tsp salt▢ 3 oz Cook & Serve vanilla pudding mix dry▢ 3 tbsp butter room temperature▢ 1 egg▢ 1/2 cup milk▢ 30 oz canned sliced peaches drained with juice reserved▢ 8 oz cream cheese room temperature▢ 1/2 cup sugar InstructionsIn a large mixing bowl, beat together flour, baking powder, salt, dry pudding mix, butter, egg, and milk. Spread into the bottom of a well-greased pie plate.Lay peach slices evenly over batter.In a separate bowl, beat together cream cheese, sugar, and 5 tablespoons of the reserved peach juice (discard remaining juice). Spoon dollops of cream cheese mixture over peaches. Spread out slightly over peaches using the back of a spoon.Bake at 350 degrees for 30 - 35 minutes. Cool completely before serving. Store in the refrigerator (tastes best cold, in my opinion). NutritionCalories: 325kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 284mg | Potassium: 344mg | Fiber: 1g | Sugar: 31g | Vitamin A: 915IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 1.1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! In case you didn’t notice it in the instructions above, this pie is best served COLD. It smells absolutely wonderful while baking, and it’s going to be hard to resist taking a bite of the warm pie just out of the oven, but seriously I’m speaking from experience. The warm pie tastes great, but it’s absolutely amazing straight out of the fridge. I can’t wait to hear what you think of this recipe, friends! 45.7K 18
Jerri says May 7, 2018 at 4:11 pm Did you use peaches in their own juice or in heavy syrup? Thank you! Reply
Patricia says August 8, 2018 at 1:21 am I need to if it self-rising flour or all purpose. Also I want to use fresh peaches. How many and where and what would I substitute for the peach juice that you were using from the can. Need answers please. Can’t hardly wait to make this recipe. So love peach and cream cheese. Reply
Sonia Cirocco says August 17, 2018 at 8:12 pm I don’t know if you ever received an answer to your question, but want to reply anyway…. You can get juice by slicing the peeled peaches, adding a couple of teaspoons of lemon juice and a couple of tablespoons of sugar. Let that draw for an hour or so. You will have juice. But the easiest way is to add the required amount using peach schnapps! Yum! Reply
Nancy Farris says September 2, 2018 at 7:57 pm Doubled recipe using fresh ripe peaches and baked in a 9×12 glass dish for an hour. Drain peaches well or bottom gets soggy not cake like. This recipe was delicious and not too sweet (cake part doesn’t call for sugar but I think a little would help). Many requests for recipe and a clean dish left! Thank you for this great basic recipe! PS I might try it with blueberries, raspberries, or pineapple next time! ? Reply
Suzanne says July 16, 2021 at 6:37 pm This looks so good! What a fun dessert to make while peaches are in their prime! Reply
Kelly Miller says July 20, 2021 at 3:35 pm I wouldn’t make this more than a day ahead of time for optimum flavor. I hope you enjoy, Vanessa! Reply
Suzanne Shell says May 10, 2022 at 10:45 pm This sounds great, but I haven’t tried it yet. I have a dessert wine that this should be good with… I love spiced peaches too (packaged in a glass jar). Have you tried them in the recipe or do you think they would they work as a good alternative to canned peaches? Reply