Cinnamon-Swirled Peach Cream Pie

Recipe Collection: Dessert

Cinnamon-Swirled Peach Cream Pie brings the sweet, juicy flavors of summer to your table. This vegetarian dessert features ripe peaches enveloped in a luscious, cinnamon-infused filling, all nestled in a buttery crust. Perfect for gatherings or a cozy night in, this American classic is gluten, dairy, and egg-free, making it a delightful option for those with dietary restrictions.

The pie's flavor profile combines the warmth of cinnamon with the freshness of peaches, making it versatile for any occasion. Serve it chilled or warm, topped with vanilla ice cream or whipped cream for an extra treat.

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Overview

This award-winning pie combines the lusciousness of ripe peaches with a creamy, cinnamon-infused filling, all nestled in a tender, buttery crust. Perfect for any occasion, this pie is sure to impress with its delightful balance of flavors and textures.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Serving Size: 8

Cooking Time: 30 minutes

Ingredients

• 0.75 Cups (cup) all-purpose flour
• 1 3 Ounces (oz) package cook-and-serve vanilla pudding, packaged
• 1 Teaspoon (tsp) baking powder
• 0.5 Teaspoon (tsp) salt
• 0.5 Cups (cup) milk
• 3 Tablespoons (tbsp) butter, softened
• 1 Large egg
• 1 29 Ounces (oz) can sliced peaches, drained
• 1 Tablespoon (tbsp) white sugar
• 1 Teaspoon (tsp) ground cinnamon
• 1 8 Ounces (oz) package cream cheese, softened
• 0.5 Cups (cup) white sugar

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Grease the sides and bottom of a 10-inch deep-dish pie pan.
2. For the crust, whisk together the flour, pudding mix, baking powder, and salt in a bowl. Add the milk, softened butter, and egg. Beat with an electric mixer for 2 minutes until smooth. Pour the mixture into the prepared pie pan.
3. Drain the canned peaches, reserving 3 tablespoons of the syrup for later use.
4. In a small bowl, mix 1 tablespoon of sugar with the ground cinnamon. Set aside.
5. In another bowl, beat the softened cream cheese until fluffy. Add 0.5 cups of sugar and the reserved peach syrup. Beat for 2 minutes until well combined.
6. Arrange the sliced peaches evenly over the crust mixture in the pie pan.
7. Spoon the cream cheese mixture over the peaches, spreading it to within 1 inch of the pan edge. Sprinkle the cinnamon sugar mixture evenly over the top.
8. Bake in the preheated oven for 30 to 35 minutes, or until the pie is golden brown and set.
9. Allow the pie to cool for 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the filling to set.

Enjoy your homemade Cinnamon-Swirled Peach Cream Pie!