Southern Peaches and Cream Pie incorporates the most delicious aspects of a peach cake, cobbler, cheesecake, and a pie into one luscious but easy dessert!
Full of juicy peaches, and creamy cheesecake, this easy pie actually makes its own crust, so you don’t have to. And, it’s perfect for serving for a weeknight dinner or a fancy dinner with guests.
Georgia is known far and wide as the peach state, but South Carolina is giving it a run for its money, and there is debate among my friends now as to which peaches are better.
No matter what your preference is, you will love this easy peach cream pie dessert.
Why you will love this recipe:
- Because it’s made with canned peaches, you can enjoy this delicious treat all year round.
- No crust to fool with!
- Did I mention it’s easy to make, and a family-friendly dessert?
- You can make it ahead!
Here’s what you need to make this recipe:
Canned peaches, cream cheese, sour cream, flour, salt, baking powder, vanilla pudding mix, butter, egg, milk, granulated sugar, and ground cinnamon.
How to make it:
Gather the ingredients and preheat your oven to 350 degrees F. Spray the sides and bottom of a 10-inch glass deep-dish pie plate with non-stick cooking spray or grease with butter.
Add flour, salt, baking powder, and dry pudding mix to a medium-size bowl.
Add butter, egg, and milk and beat for 2 minutes with an electric mixer.
Pour this mixture into the prepared pie dish and smooth out.
Use a colander or strainer and drain the peaches. Be sure to reserve the liquid.
Arrange the peach slices on top of the batter.
Use another bowl and beat the cream cheese and sour cream until fluffy. Add 1/2 cup of sugar and three tablespoons of the reserved liquid. Beat for two minutes.
Spoon the cream cheese mixture over the peaches but leave a 1-inch opening around the edges of the pie dish. Add a row of peach slices between the cream cheese mixture and the side of the pie dish.
Mix one teaspoon of sugar and the cinnamon and sprinkle over the top of the pie.
Bake on the bottom rack of your oven for 35 minutes or until the top is golden brown and slightly puffed.
Remove from the oven and let it cool on a wire cooling rack to room temperature, then cover and chill in the refrigerator for at least several hours before serving.
Leftovers and storage:
Leftovers should be covered tightly with plastic wrap and can be refrigerated for up to seven days. Do not freeze.
Related recipes:
If you like this easy dessert recipe, you might also like these delicious Southern-style recipes: Minnie Lee Croley’s Sour Cream Pound Cake, Southern Pecan Praline Cake, Classic Strawberry Shortcake, Old-Fashioned Strawberry Pie, and Strawberry Trifle with Angel Food Cake.
If you like peaches as we do, you might also like these recipes: Southern Fresh Peach Bread, Grilled Chicken with Peach Glaze, Southern Fresh Peach Salsa, Grilled Pork Tenderloin with Peach Salsa, Fresh Peach Pie, Southern Peach Cobbler; and Homemade Peach and Blackberry Crumble.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Southern Peaches and Cream Pie Recipe
Ingredients
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 4.6 oz box of vanilla pudding mix not instant
- 3 Tbsp butter softened
- 1 egg
- 1/2 cup milk
- 44 oz canned peaches 1-29 oz can and 1-15 oz can, save the liquid
- 8 oz cream cheese softened
- 1/4 cup sour cream
- 1/2 cup plus 1 tsp granulated sugar divided
- 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Spray the sides and bottom of a 10-inch glass deep-dish pie plate with non-stick cooking spray or grease with butter.
- Add flour, salt, baking powder, and dry pudding mix to a medium-size bowl.
- Add butter, egg, and milk and beat for two minutes with an electric mixer.
- Pour this mixture into the prepared pie dish and smooth out.
- Drain the peaches well and reserve the liquid. Arrange the peach slices on top of the flour mixture.
- Use another bowl and beat the cream cheese and sour cream until fluffy. Add 1/2 cup of sugar and 3 tablespoons of the reserved peach liquid. Beat for two minutes.
- Spoon the cream cheese mixture over the peaches but leave a 1-inch opening around the edges of the pie dish.
- Add a row of peach slices between the cream cheese mixture and the edge of the pie dish.
- Mix one teaspoon of sugar and the cinnamon and sprinkle over the top of the pie.
- Bake on the bottom rack of your oven for 35 minutes or until the top is golden brown and slightly puffed.
- Remove from the oven and let it cool on a wire cooling rack to room temperature, then cover and chill in the refrigerator for several hours before serving.
Notes
Nutrition
*This post was originally published on August 20, 2017. It was republished on June 12, 2020, with updated and expanded directions.
Get Out! This recipe sounds “over-the-top” yummy. I love how easy, yet how decadent it is. What a perfect post for this time of year. As always, thanks so much for sharing.
Could you bake this dessert in a pie crust to make it easier to serve?
Hi Janice, absolutely! I would definitely pre-bake the pie crust first.
All the best,
Sharon