Description
If you’re craving a dessert that’s rich, fruity, and irresistibly creamy, look no further than this Peaches and Cream Pie.
Ingredients
For the Base:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 (3.4 oz) package instant vanilla pudding mix
- ¼ cup unsalted butter, softened
- 1 large egg
For the Cream Layer:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
For the Peach Topping:
- 1 (15 oz) can sliced peaches, drained and patted dry
- 1 tbsp sugar mixed with ½ tsp ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
In a medium bowl, combine flour, baking powder, and pudding mix. Add softened butter and egg, then mix until a thick dough forms. Press the mixture evenly into the bottom and slightly up the sides of the pie dish.
In a separate bowl, beat the cream cheese until smooth. Add sugar, egg, and vanilla. Beat until fully combined and creamy. Pour over the crust and spread evenly.
Arrange peach slices in a circular pattern over the cream layer. Sprinkle with cinnamon sugar.
Bake for 30–35 minutes, or until the center is set and the edges are golden. Let cool completely, then refrigerate for at least 1 hour before slicing.
Notes
- Use canned or fresh peaches — both work well. If using fresh, peel and slice them before placing on the pie.
- Don’t overbake — once the center looks slightly jiggly but not liquid, it’s ready to come out.
- Refrigerate before slicing — it helps the cream layer firm up for clean cuts.
- Add almond extract to the cream cheese layer for a nutty twist.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 24g
- Fat: 18g
- Carbohydrates: 35g
- Protein: 5g
Keywords: Peaches and Cream Pie