Peaches and Cream Pie

Prepare the oven and dish

1. Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish using butter or nonstick spray. Set the dish aside while you prepare the layers.

Mix the base batter

1. In a mixing bowl, combine the flour, pudding mix, baking powder, and salt. In a separate bowl, whisk together the milk, softened butter, and egg until smooth. Add the wet mixture to the dry ingredients and stir until a thick, smooth batter forms. Spread the batter evenly into the prepared baking dish.

Prepare the cream layer

1. In a clean mixing bowl, beat the softened cream cheese, sugar, and vanilla extract using a hand mixer or spoon until smooth and creamy. The mixture should be thick but spreadable. Spoon it over the base batter and gently spread it out without disturbing the layer underneath.

Add the peaches

1. Drain the peaches, reserving the syrup. Arrange the peach slices evenly over the cream layer. Drizzle 2–4 tablespoons of the reserved syrup over the peaches so they appear lightly glossy but not overly wet.

Add the topping spices

1. Sprinkle the sugar, cinnamon, and nutmeg evenly over the peaches. The surface should look lightly coated and fragrant.

Bake the pie

1. Place the baking dish in the preheated oven and bake for about 40 minutes, or until the top is golden and the edges are set. The center may still appear slightly soft, which is normal.

Cool before serving

1. Remove the pie from the oven and allow it to cool for at least 15 minutes. This helps the layers set and makes slicing easier. The texture should be tender, creamy, and slightly juicy.