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+ servings
Peaches and Cream Pie

Peaches and Cream Pie

This Peaches and Cream Pie has a tender peach cake layer topped with a cream cheese cinnamon mixture. This Peaches and Cream Pie is no-fail dessert and a great way to use up those peaches.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 8 slices



  • 1 1/2 lbs fresh peaches, pitted, peeled (if desired) and sliced 1/4 inch thick (a 29 ounce can of canned peaches well drained can be substituted but don't add the sugar below)
  • 1/4 cup white sugar

Base Layer:

  • 1 (3.4 ounce) cook and serve vanilla pudding mix (not instant)
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 3 tablespoons butter softened
  • 1 egg

Cream Cheese Layer:

  • 1 8 ounce package cream cheese, softened
  • 1/2 cup white sugar
  • 3 tablespoons milk

Cinnamon Sugar:

  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees. Coat the bottom and sides of 10-inch deep-dish pie pan with cooking spray.

  2. In a bowl, toss together the peaches and 1/4 cup of sugar in a bowl.

  3. For the Base Layer: In a mixing bowl, mix together pudding mix, flour, baking powder and salt. Add in milk, butter and egg. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.

  4. For the Cream Cheese Layer: In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons milk. Beat until creamy. Spoon mixture over peaches to within 1 inch of pan edge. 

  5. For the Cinnamon Sugar: Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. It may seem like a lot but it is perfect when baked.

  6. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill completely (at least 4 hours). Slice and serve whipped cream.

Recipe Notes

Source: Allrecipes