Easy Peaches and Cream Pie Recipe

Southern Peaches and Cream Pie combines the best of peach cake, cobbler, cheesecake, and pie into one luscious yet easy dessert!

It’s full of juicy peaches and creamy cheesecake, and like my easy Old-Fashioned Southern Peach Cobbler, this easy pie 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 your preference, you will love this easy peach cream pie dessert.

Why you will love this recipe

1. Because it’s made with canned peaches, you can enjoy this delicious treat year-round. 
2. No crust to fool with!
3. Did I mention that my small-batch peach cobbler is easy to make and a family-friendly dessert? 
4. 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 Peaches and Cream Pie

1. 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.
2. Add flour, salt, baking powder, and dry pudding mix to a medium-size bowl.

3. Add butter, egg, and milk, then beat for 2 minutes with an electric mixer.

4. Pour this mixture into the prepared pie dish and smooth it out.

5. Use a colander or strainer and drain the peaches. Be sure to reserve the liquid.

6. Arrange the peach slices on top of the batter.

7. To make the cream filling, use another bowl and beat the cream cheese and sour cream until fluffy. Add ½ cup of sugar and three tablespoons of the reserved liquid. Beat for two minutes.

8. Spoon the cream cheese mixture over the peaches but leave a one-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.

9. Mix one teaspoon of sugar and the cinnamon and sprinkle over the top of the pie.
10. Bake on the bottom rack of your oven for 35 minutes or until the top is golden brown and slightly puffed.

11. Remove from the oven and let it cool on a wire cooling rack to room temperature, then cover and refrigerate for at least several hours before serving. 

How to serve it

This delicious dessert can be sliced and served plain, or it can be topped with whipped cream or a scoop of vanilla ice cream. 

Can this be stored in the freezer? 

Leftovers should be covered tightly with plastic wrap and can be refrigerated for up to seven days. Do not freeze. 

Can I make this recipe with fresh peaches?

It’s a little more work, but you absolutely can make this recipe with fresh peaches. This recipe calls for 44 ounces of canned sliced peaches. This roughly translates to six cups of peeled, sliced peaches. It takes approximately two medium peaches to make one cup of slices. This means you will need about twelve peaches for the pie.

You will also need three tablespoons of peach juice. You can use purchased peach juice or nectar, or make your own by combining 1 peeled, sliced peach with ½ cup of water in your blender. Process this mixture until it is a liquid. 

More delicious desserts

If you like this easy summer dessert, 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. 

Related recipes

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 Recipe, 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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