If there’s one summer dessert that always gets the “wow, what IS that?!” when I bring it to gatherings, it’s this Award-Winning Peaches & Cream Pie. Each dreamy slice layers a golden, custard-like crust, vibrant peaches, and a silky cream cheese topping kissed with cinnamon sugar. It’s a nostalgic treat that feels fancy and comforting at the same time, and it’s truly at its best chilled on a hot day. This is the ultimate dessert for peach lovers, and it’s so easy to make that you’ll find yourself whipping it up any time you want to impress (yourself or a crowd!).

Award-Winning Peaches & Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Award-Winning Peaches & Cream Pie is the way a handful of everyday ingredients transform into something extraordinary. Each component plays an essential part, from the buttery base to the juicy peaches and cool, creamy topping.

All-purpose flour: The backbone of your crust, giving it structure and a tender crumb.
Cook-and-serve vanilla pudding mix (3 oz): Adds flavor and helps create that signature golden, slightly custardy crust.
Baking powder: A touch of lift that keeps the crust light and soft.
Salt: Just enough to balance and brighten the sweetness.
Milk: Brings the dough together for a soft, moist base.
Butter (softened): Richness and flavor—plus, it makes the crust easier to press into the pan!
Egg: Helps bind the crust and keeps it tender.
Canned sliced peaches (29 oz, drained—reserve 3 Tbsp syrup): The hero of the pie, these bring pops of juicy sweetness to every bite.
Cream cheese (softened): The magic behind the creamy, dreamy cheesecake layer.
Sugar: Sweetens both the cream cheese filling and the cinnamon topping.
Reserved peach syrup: Intensifies the fruit flavor in the creamy layer.
Ground cinnamon: A sprinkle on top adds warmth and a classic peaches & cream vibe.

How to Make Award-Winning Peaches & Cream Pie

Step 1: Prepare and Preheat

Start by preheating your oven to 350°F. Grab a 10-inch deep-dish pie pan and give it a light greasing—either with cooking spray or a swipe of softened butter. You want the finished pie to release easily and show off that gorgeous layered look.

Step 2: Mix and Press the Crust

In a large bowl, combine the flour, pudding mix, baking powder, salt, milk, butter, and egg. Don’t rush this step—mix everything for a solid 2 minutes to ensure the pudding dissolves and your crust is smooth. The dough will be soft and a little sticky. Press it evenly into the prepared pan, pushing it slightly up the sides. This is the cozy nest for all that peachy goodness.

Step 3: Add the Peach Layer

Drain your canned peaches (don’t forget to reserve 3 tablespoons of that syrup for later!). Gently arrange the peach slices over the crust so every bite is packed with fruit. I like to fan them out for a pretty spiral, but honestly, even a rustic pile tastes—and looks—incredible.

Step 4: Whip Up the Creamy Topping

In another bowl, beat the softened cream cheese with half a cup of sugar and your reserved peach syrup until the mixture is super smooth and luscious. Dollop this dreamy cream cheese mixture over the peaches and spread it with an offset spatula, leaving about an inch border around the edges so the peaches peek through.

Step 5: Cinnamon Sugar Sprinkle

Mix a tablespoon of sugar with a teaspoon of cinnamon in a small bowl. Sprinkle this classic combo over the creamy topping. It will bake into a crackly, fragrant layer that’s simple but utterly irresistible.

Step 6: Bake and Chill

Bake the pie in your preheated oven for 30 to 35 minutes, until the edges are golden and the center just barely jiggles. Let it cool on the counter for about 20 minutes, then transfer it to the fridge to chill at least 2 hours. It’s worth the wait! The flavors meld and the pie slices up beautifully.

How to Serve Award-Winning Peaches & Cream Pie

Garnishes

This pie is gorgeous on its own, but sometimes I love to add a flourish of freshly whipped cream or a few fresh peach slices on top. A sprig of mint adds a pop of color, looking as summery as it tastes. Dust with a light sprinkle of powdered sugar for an elegant finish.

Side Dishes

Pairing Award-Winning Peaches & Cream Pie with a scoop of vanilla ice cream is pure bliss, especially on a warm evening. Or serve it with iced tea or lemonade for a sunshine-ready dessert spread. For brunch, you can even serve it alongside coffee and a fruit salad—the perfect sweet start (or finish) to any meal!

Creative Ways to Present

For parties, try cutting the pie into bars instead of slices for easy finger-food fun. You can also layer cubes of the pie in mini mason jars for a cute, portable trifle. And if you’re making this for a shower or festive event, top each serving with edible flowers or candied ginger for a show-stopping look!

Make Ahead and Storage

Storing Leftovers

Award-Winning Peaches & Cream Pie keeps wonderfully for up to three days in the refrigerator. Cover the pan snugly with plastic wrap or transfer slices to an airtight container. The creamy filling and peaches stay luscious, and some say the flavors get even better!

Freezing

If you want to stash some summer sweetness for later, you can freeze the pie after baking and chilling. Wrap individual slices in plastic wrap and foil, then store in a freezer bag. Thaw overnight in the fridge for best texture (just note: the filling may be a little softer but still completely delicious).

Reheating

Honestly, Award-Winning Peaches & Cream Pie is at its best served cold or at room temperature. If you prefer yours a touch warmer, let a slice sit at room temp for 10-15 minutes before digging in. Heating in the microwave is not recommended, as the creamy layer can get too soft.

FAQs

Can I use fresh peaches instead of canned?

Absolutely! Peel and slice about 3 large ripe peaches, and use them in place of the canned peaches. You might want to add a splash of simple syrup or a bit of sugar to mimic the subtle sweetness of the canned variety.

Is there a no-bake version of Award-Winning Peaches & Cream Pie?

Yes, you can substitute a pre-made shortbread cookie crust and swap the cream cheese layer for stabilized whipped cream. It won’t bake up as golden, but you’ll get a delicious, cool treat perfect for hot days—just chill thoroughly before serving!

Can I make this pie gluten-free?

To make this pie gluten-free, use your favorite gluten-free all-purpose flour blend and check that your pudding mix is also gluten-free. The results are still incredibly tasty and satisfying.

What if I don’t have a deep-dish pie pan?

If you only have a standard pie pan, the crust and filling will be slightly thicker, and you may have a bit of extra filling left over. Place the pan on a baking sheet to catch any drips just in case, and bake as directed, watching closely for doneness.

Can Award-Winning Peaches & Cream Pie be made ahead for a party?

Definitely—it’s actually better after a good chill in the fridge! Make it the day before, and it’ll slice beautifully when you’re ready to serve. Just keep it tightly covered until party time.

Final Thoughts

If you’re looking to wow friends and family with practically zero fuss, make this Award-Winning Peaches & Cream Pie your new go-to. It’s easy, looks gorgeous, and tastes like sunshine. Give it a try and you just might discover your next legendary crowd-pleaser!

Award-Winning Peaches & Cream Pie Recipe