Easy Peaches and Cream Pie with Canned Peaches
A delicious and easy peaches and cream pie made using canned peaches, perfect for a quick dessert.
Equipment
- 1 9-inch pie dish greased
- 1 electric mixer
- 1 Mixing Bowl large
- 1 Spatula
Ingredients
Crust
- 1 pre-made pie crust
Cream Filling
- 1 cup cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 can 15 oz peaches, drained and sliced
Topping
- 1/4 tsp ground cinnamon
- Optional: sliced almonds or whipped cream
Instructions
Preparation
- Preheat your oven to 375°F. This ensures it is hot enough to properly bake the pie crust and set the cream filling.
- Take a pre-made pie crust and line a 9-inch pie dish with it. Crimp the edges for an attractive finish. Blind bake the crust for about 10 minutes.
Cream Filling
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy. Fold in the sliced canned peaches gently.
- Pour the cream filling into the prepared pie crust, spreading it evenly. Arrange any additional peach slices decoratively on top.
Baking
- Place the pie in the preheated oven and bake for 35-40 minutes or until the cream filling is set and the top is golden brown.
- Allow the pie to cool completely, which can take about 1 to 2 hours. This cooling time helps the filling set properly.
Serving
- Once cooled, cut the pie into 8 slices. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage
- Cover any leftover pie tightly with plastic wrap and store in the refrigerator for up to 3 days. Enjoy chilled or at room temperature.
Notes
Pro Tips: Always use high-quality canned peaches for the best flavor. Ingredient Substitutions: Try using apricots or cherries for a different flavor. How to Serve: Best served chilled with whipped cream. Storage & Freshness: Store covered in the fridge for up to 3 days. Make-Ahead Tips: Prepare the pie a day in advance for an easy dessert option.