Peaches and Cream Pie Classic (Print)
Creamy peach dessert with buttery crust and cinnamon sugar, chilled to perfection for any sweet craving.
# Ingredients:
→ Base
01 -
125 g all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 package (96 g) instant vanilla pudding mix
04 -
60 g unsalted butter, softened
05 -
1 large egg
→ Cream Layer
06 -
225 g cream cheese, softened
07 -
100 g granulated sugar
08 -
1 large egg
09 -
0.5 teaspoon vanilla extract
→ Peach Topping
10 -
425 g canned sliced peaches, drained and patted dry
11 -
1 tablespoon granulated sugar mixed with 0.5 teaspoon ground cinnamon
# Steps:
01 -
Preheat oven to 175°C. Lightly grease a 23 cm pie dish.
02 -
Combine flour, baking powder, and vanilla pudding mix in a medium bowl. Add softened butter and egg, mixing until a thick dough forms. Evenly press dough into the base and slightly up the sides of the prepared pie dish.
03 -
In a separate bowl, beat cream cheese until smooth. Incorporate sugar, egg, and vanilla extract, then blend until the mixture is creamy and uniform. Spread evenly over the prepared crust.
04 -
Arrange sliced peaches over the cream filling in a circular pattern. Sprinkle evenly with cinnamon sugar mixture.
05 -
Bake for 30–35 minutes, or until the center is set and edges are golden. Allow to cool completely, then refrigerate for at least 1 hour before slicing.
# Notes:
01 -
Both canned and fresh peaches can be used; if using fresh, peel and slice before arranging.
02 -
For precise slicing, ensure the dessert is fully chilled before cutting.
03 -
Once the center appears slightly jiggly but not liquid, remove from the oven to avoid overbaking.
04 -
A few drops of almond extract can be added to the cream cheese mixture for added flavor.