by Amy | Sep 13, 2022 | Desserts, Pie | 25 comments
Peaches and Cream Pie is a fun dessert for any time of year, because you can use canned or bottled peaches. No need to wait for fresh peaches. This time of year I have peaches on my mind, so I love this wonderful recipe.
I feel it will be perfect for Thanksgiving as well. I have never tried making peaches and cream pie with fresh peaches. However if you did try using fresh peaches, I feel that the consistency would be different.
What Ingredients Do I Need For Peaches and Cream Pie?
Here’s a list of ingredients you’ll need to make this Pie (scroll down for the full recipe):
- All purpose flour
- Salt
- Baking powder
- Vanilla Pie Filing
- Butter
- Egg
- Milk
- Peaches
- Cream cheese
- Granulated sugar
- Sugar
- Cinnamon
How Do I Make Peaches and Cream Pie?
Here’s the simple steps you’ll follow to make this Pie (scroll down for the full recipe):
- Preheat the oven to 350 degrees.
- Grease a 10″ deep dish pie pan.
- In a medium mixing bowl, mix together flour, salt, baking powder, and pudding mix.
- Mix in butter, egg, and milk. Beat for about 2 minutes.
- Pour mixture into pie pan. Place the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat the cream cheese until it is nice and fluffy.
- Add 1/2 cup sugar and the 3 Tablespoons reserved peach syrup. Beat for 2 minutes.
- Spoon mixture over the peaches, leaving about 1″ head space.
- Then add the cinnamon and sugar on top.
- Bake in a preheated oven for 30-35 minutes, until it is golden brown.
- Chill before serving.
Do I Need to Use a Pie Pan to Make This Pie?
- As you can see, I did not use a Pie Pan this time to make this pie – I used a 7.5″ X 9.5″ Rectangular Pan. This wasn’t my first choice, but since I realized that all of my pie pans are in storage, I decided to try this and it worked out great.
- You could also use a 9″ X 9″ square pan.
What Classifies as a Pie?
- I was wondering if this really was a pie since I didn’t use a Pie Pan, so I googled and found the following definition for Pie: Pie is defined asa baked food in a pastry-lined pan or dish that has a fruit, meat, pudding, or other filling.
- Since this pie is pastry lined and has a filling, I still feel good about calling it a pie!
What can I use to Garnish Peaches and Cream Pie?
- Fresh whipped cream
- Whipped topping
- Reddi Whip
- Mint leaves
- Sprinkle of Nutmeg
More Pies For You to Enjoy:
Apple Pie by Grandma Ople
French Silk Pie
Best Ever Banoffee Pie
Yield: 8 people
Peaches and cream pie is a delicious pie for fall, or even for Thanksgiving. It uses canned or bottled peaches, and cream cheese.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Ingredients
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon backing powder
- 1 (3 ounce) package (Vanilla Pie Filing) non-instant (cook and serve) vanilla pudding mix
- 3 Tablespoons butter, softened
- 1 egg
- 1/2 cup milk
- 1 (28 ounce) can sliced peaches; drain the juice and save it
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 additional Tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Grease a 10" deep dish pie pan or you can use a 9" x 9" baking dish.
- In a medium mixing bowl, mix together flour, salt, baking powder, and pudding mix.
- Mix in butter, egg, and milk. Beat for about 2 minutes.
- Pour mixture into pie pan. Place the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat the cream cheese until it is nice and fluffy.
- Add 1/2 cup sugar and the 3 Tablespoons reserved peach syrup. Beat for 2 minutes.
- Spoon mixture over the peaches, leaving about 1" head space.
- Then add the cinnamon and sugar on top.
- Bake in a preheated oven for 30-35 minutes, until it is golden brown.
- Chill before serving.
Nutrition Information
Yield
8Serving Size
1
Amount Per ServingCalories 237Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 40mgSodium 431mgCarbohydrates 41gFiber 1gSugar 29gProtein 3g
Beverly Weberon March 16, 2024 at 6:48 pm
Could you double this recipe and bake in a 9 by 13 pan?
Reply
Amyon March 16, 2024 at 9:50 pm
I haven’t doubled it, but I don’t see why you couldn’t just make sure to check the time as it will most likely take a little bit longer to cook. Let us know if you give it a try. We’d love to know how it turns out. Thanks so much!:)
Reply
Sherryon March 18, 2024 at 5:38 pm
See AlsoAsian Chopped Salad RecipeCreamy Chicken Alfredo Gnocchi Bake (Easy Recipe!)Finnish Fermented Lemonade (Sima)The French Method for Show-Stopping Roasted PotatoesI was wondering the same thing. Can’t wait to hear!
Reply
Amyon March 18, 2024 at 5:42 pm
I haven’t doubled it, but I don’t see why you couldn’t just make sure to check the time as it will most likely take a little bit longer to cook. Let us know if you give it a try. We’d love to know how it turns out. Thanks so much!:)
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Carol Myatton March 22, 2024 at 6:07 am
Looks like all the ingredients are doubled in the list of ingredients? ( 2 of everything)???
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Amyon March 22, 2024 at 10:37 am
Thank you my friend. I updated the recipe. Not sure why it does that sometimes. Thanks for the heads up!:)
Reply
RONDAon March 23, 2024 at 7:01 am
Is this instant vanilla pie filling or the cooking kind
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Amyon March 23, 2024 at 2:37 pm
Per the recipe, use 1 (3 ounce) package (Vanilla Pie Filing) non-instant (cook and serve) vanilla pudding mix. So it is not instant but the cooking kind.
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Margaret Callamon March 28, 2024 at 6:30 pm
Yes, it can be doubled. I made it that way. Very good.
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Amyon March 28, 2024 at 10:48 pm
Thank you for letting us know that you doubled it. We appreciate you sharing the information. And thank you for leaving a comment. We appreciate you.
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Patty Ann McLemoreon March 19, 2024 at 6:53 pm
I am looking at the recipe and it seems to me several of the ingredients are doubled by mistake.
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Amyon March 20, 2024 at 10:07 am
Oh, you are right! Thank you so much. I just went and fixed that. Have a wonderful day!:)
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Gloria Autreyon March 23, 2024 at 7:10 am
I’m confused. Is the published recipe for the 9”x13” pan or is it wrong? I thought about trying this for Easter but now I’m nervous after reading the comments. Is this the corrected version and just the pan size is wrong? Also, can you serve it warm instead of chilling it? Thank you, love you emails!
Reply
Amyon March 23, 2024 at 2:35 pm
The recipe says to use a 10″ deep dish pie pan. The following is copied from the blog post. “As you can see, I did not use a Pie Pan this time to make this pie – I used a 7.5″ X 9.5″ Rectangular Pan. This wasn’t my first choice, but since I realized that all of my pie pans are in storage, I decided to try this and it worked out great.:) You could also use a 8″ X 8″ or a 9″ X 9″ square pan”. So there are a variety of size pans that you could use, but 9″X13″ is NOT one of them. But if you were to double the recipe, that is why people were asking about a 9″ x 13″ pan. I am so sorry about that I see how one could get confused.
And as far as serving it warm, to be honest with you I usually can’t wait to taste the pie so I do eat it warm, however it isn’t set up and that is the reason for chilling. But, if you don’t mind it a little thinner, and not thick, you can serve it warm! Thanks for the great questions and I hope you will give the recipe a try, and enjoy it.Reply
Annon March 27, 2024 at 7:05 am
I’ve not come across a Pudding mix, can you tell me what it is and is there a substitute for it?
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Amyon March 27, 2024 at 9:45 am
If you go to Walmart or most of your grocery stores, go to the isle that has Jell-O and pudding, then look for the one that says,” Vanilla Cook and Serve”. They have instant and cook and serve, one that you cook on the stove top, and that is where you find it. I hope this helps. I don’t know a substitute.
They also have it on Amazon, but you would have to buy 3 pkgs. ( Vanilla Jell-O Cook and Serve)Reply
Annon April 16, 2024 at 6:17 am
I live in the UK and don’t have a Walmart and our supermarkets have nothing like you suggest.
Reply
Amyon April 16, 2024 at 9:38 pm
Oh I see. Sorry about that. You could make your own from scratch.
1 cup (200 g) granulated sugar
¾ cup (96 g) cornstarch
¾ cup (96 g) nonfat dry milk powder
1 teaspoon kosher salt
2 whole vanilla beans
Instructions:
In a bowl, whisk together the sugar, cornstarch, milk powder, and salt; then set aside.
Split open the vanilla beans and use the back of a knife to scrape out the seeds. Add the seeds to the sugar mixture, and then whisk them well to combine, using a fork to break up any chunks of vanilla bean seeds. Cut the empty vanilla bean pods into two or three pieces each.
Place the vanilla bean pieces into an airtight container or jar, and add the sugar mixture. Put a lid on, and then give it a few good shakes to distribute the vanilla bean pieces evenly. Store in a cool, dry place. I hope this helps.Reply
Annon April 20, 2024 at 12:30 am
Thanks I’ll try that
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Paton May 9, 2024 at 12:52 pm
Just took mine out of the oven. Doesn’t look anything like the picture. Top is sticky like a marshmallow topping. Not cake looking. Waiting for it to cool. Baked it for 15-20 minutes longer. Looks soupy.
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Amyon May 10, 2024 at 8:29 pm
Oh, the top is a little fluffy. I think you are going to be surprised at how it turns out. It is a little runny at first, but when you let it cool, it changes and turns thicker. Sometimes I like to eat it warm before it sets up with some vanilla ice cream on top, and it is a little thinner. However, the taste is wonderful. I hope yours turned out perfectly. Thanks for giving it a try! And I hope your weekend is wonderful!:)
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Paton May 11, 2024 at 7:05 am
It does taste yummy. It did firm up some too. So I take back my first comment. But maybe it will let other people know what it looks like. And not to jump the gun.
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Amyon May 11, 2024 at 9:14 pm
Thank you for letting me know. I am so glad that it turned out yummy And yes, maybe it will let others know what it looks like. I know how frustrating that it can be when putting so much work into a recipe and then thinking that it has not come out well.
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Pennyon May 12, 2024 at 1:54 pm
Can this be frozen?
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Amyon May 13, 2024 at 2:25 pm
Sure. I do like to double wrap my pies when freezing them to keep out any moisture! Thanks for the great question and have a wonderful week!:)
Reply
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