Peaches and Cream Pie (Print Version)
A comforting classic dessert with layers of vanilla crust, creamy filling, and sweet peaches topped with cinnamon sugar.
# Ingredients:
→ For the Base
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 (3.4 oz) package instant vanilla pudding mix
04 -
1/4 cup unsalted butter, softened
05 -
1 large egg
→ For the Cream Layer
06 -
8 ounces cream cheese, softened
07 -
1/2 cup granulated sugar
08 -
1 large egg
09 -
1/2 teaspoon vanilla extract
→ For the Peach Topping
10 -
1 (15 oz) can sliced peaches, drained and patted dry
11 -
1 tablespoon sugar mixed with 1/2 teaspoon ground cinnamon
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
02 -
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.
03 -
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.
04 -
Arrange peach slices in a circular pattern over the cream layer. Sprinkle with cinnamon sugar.
05 -
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.
# Additional Notes:
01 -
Use canned or fresh peaches — both work well. If using fresh, peel and slice them before placing on the pie.
02 -
Don’t overbake — once the center looks slightly jiggly but not liquid, it’s ready to come out.
03 -
Refrigerate before slicing — it helps the cream layer firm up for clean cuts.
04 -
Add almond extract to the cream cheese layer for a nutty twist.