Peaches and Cream Pie Classic

This peaches and cream pie is a nostalgic favorite whenever anyone in my family wants something both cozy and elegant. With its buttery, vanilla-scented crust cradling a smooth layer of cream cheese and sun-kissed peaches nestled on top, every bite is a burst of comfort and sunshine.

I first baked this for a summer celebration and the aroma had everyone gathering in the kitchen before it was even cool enough to slice. It has become my go-to any time peaches are on my mind.

Ingredients

• All-purpose flour: brings structure to the crust and keeps it delicately tender choose a fresh bag for best results
• Baking powder: gives lift and a light crumb texture check for freshness so your base rises perfectly
• Instant vanilla pudding mix: infuses a nostalgic sweetness and subtle vanilla flavor opt for a good quality brand
• Unsalted butter: provides rich flavor make sure it is fully softened for smooth mixing
• Large eggs: add richness and help set both the base and the cream layer use room temperature eggs for best integration
• Cream cheese: delivers the signature creaminess always start with softened blocks for silkiness
• Granulated sugar: sweetens the filling and topping sparkling white sugar works best here
• Vanilla extract: deepens the aroma pure vanilla brings the most flavor
• Canned sliced peaches: add juicy sweetness to the topping pat them dry for best texture or use ripe fresh peaches in season
• Ground cinnamon: adds warmth to the topping a fresh spice makes a wonderful difference

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 350 degrees Fahrenheit and lightly grease a nine inch pie dish making sure all sides are coated to prevent sticking.

Make the Crust:

In a medium bowl stir together the all purpose flour baking powder and vanilla pudding mix until evenly combined. Add the softened butter and one large egg mixing until you get a thick crumbly dough. Press this dough firmly and evenly into the bottom and slightly up the sides of your prepared dish. Take care to get an even layer so your crust bakes perfectly.

Prepare the Cream Filling:

In another bowl beat the softened cream cheese until smooth with no lumps remaining. Add the granulated sugar egg and vanilla extract. Beat until the mixture is creamy and luscious. Pour this filling gently over the crust then use a spatula to smooth it out to the edges.

Add the Peaches:

Pat the drained peach slices gently with a paper towel if using canned to remove extra moisture. Arrange the peach slices on top of the cream layer in a pretty circular pattern. Mix together the sugar and cinnamon and sprinkle evenly over the peaches to add a cozy touch.

Bake:

Place the pie dish in your hot oven and bake for about thirty to thirty five minutes until you see the edges are golden and the center is just set with the slightest jiggle. Remove from oven and let cool completely at room temperature. Transfer to the refrigerator for at least one hour to chill which will help the cream set and give you clean slices.

Save

Peaches have always been one of my favorite fruits to bake with so layering them over a creamy base instantly reminds me of late summer afternoons and family get-togethers. My daughter and I love arranging the peaches in patterns and sneaking a slice before dinner.

Storage tips

Chill this pie thoroughly before serving and store leftovers in an airtight container in the refrigerator for up to four days. If you want to make it in advance for an event you can bake it the night before and let it chill overnight. To freeze wrap well with plastic and foil then thaw overnight in the refrigerator before serving.

Ingredient substitutions

If you’re lucky to have ripe fresh peaches use them peeled and sliced for extra brightness. Neufchatel works as a lower fat substitute for cream cheese but will still yield a creamy layer. For the vanilla pudding layer try a homemade pudding mix if you are avoiding boxed products.

Serving suggestions

Serve each slice with a generous dollop of whipped cream or a scoop of vanilla ice cream to elevate the creamy fruitiness. This pie is also lovely with fresh berries or a drizzle of honey. It is a wonderful pie to bring to any picnic or brunch since it travels well once chilled.

Save

Cultural and historical context

Peaches and cream pie feels like a nostalgic nod to Americana and Southern kitchens where fruit pies are a staple dessert. The addition of pudding mix is a retro twist thanks to mid-century home cooks who loved to use instant mixes for extra flavor and texture. Every bite feels like a cozy tribute to family recipes passed down through generations.

Frequently Asked Questions About Recipes

→ Can I use fresh peaches instead of canned?

Absolutely, fresh peaches work well. Just peel and slice before arranging on the cream layer.

→ How do I know when the pie is baked through?

The center should be slightly jiggly but not liquid. The edges will turn light golden.

→ What’s the best way to slice for clean pieces?

Chill the pie in the refrigerator for at least an hour before slicing to let the cream layer set.

→ Can I add extra flavors to the cream filling?

Try a splash of almond extract in the cream cheese layer for a nutty twist that complements the peaches.

→ How should I store leftovers?

Keep leftover pie covered in the refrigerator for up to three days to maintain freshness and texture.