Peaches and Cream Slab Pie: A Dreamy Dessert for Summer and Beyond

Nothing says summer quite like the sweet, juicy flavor of fresh peaches—except maybe when those peaches are nestled inside a flaky pie crust and topped with layers of luscious cream. Meet your new favorite warm-weather dessert: Peaches and Cream Slab Pie. Whether you’re baking for a backyard BBQ, a family reunion, or simply treating yourself on a lazy Sunday afternoon, this recipe delivers the perfect blend of fruity brightness and creamy indulgence.

This recipe is a twist on the classic peaches and cream combo, expanded into a slab pie format, which makes it ideal for serving a crowd. The flavor is nostalgic, comforting, and decadent without being overly rich. If you love peach cobbler or peach pie, but crave a more elegant, creamy spin, this is the dessert you didn’t know you needed.

Who Is This Recipe For?

This recipe is perfect for:

• Home bakers who want a show-stopping dessert without a ton of fuss

• Anyone hosting large gatherings and potlucks

• Peach lovers looking for new ways to enjoy this seasonal fruit

• Fans of creamy, chilled desserts that offer a break from the heat

It’s a wonderful beginner-friendly recipe, thanks to the use of refrigerated pie crusts and instant pudding mix, but it can easily be elevated with homemade components for advanced bakers. Flexible, flavorful, and fresh—this slab pie is a crowd-pleaser in every sense.

Why You’ll Love This Peaches and Cream Slab Pie

• Big-Batch Friendly: Made in a sheet pan, this pie serves 12–16 people.

• Make-Ahead Approved: It’s best chilled, making it perfect to prep in advance.

• Beautifully Balanced: Sweet peaches meet tangy cream cheese and smooth vanilla pudding.

• Customizable: Use canned peaches or fresh, add a touch of cinnamon, or swap in other fruits.

Ingredients You’ll Need

Here’s what goes into this indulgent treat:

For the Crust:

• 2 refrigerated pie crusts (or 1 batch of homemade double-crust pie dough)

For the Peach Layer:

• 6 cups sliced peaches (fresh or canned and drained)

• 1 cup (200g) granulated sugar

• ¼ cup cornstarch

• Juice of ½ a lemon

For the Cream Layer:

• 1 (8-ounce) package full-fat cream cheese, softened

• 2 (3.4-ounce) boxes instant vanilla pudding mix

• 1 cup (240ml) cold milk

• 1 cup (240ml) heavy cream

For the Whipped Topping:

• 3 cups (720ml) heavy cream

• ⅔ cup powdered sugar

• 3 teaspoons vanilla extract

• Additional peach slices for garnish (optional)

Kitchen Equipment Needed

• Rolling pin

• 15×10-inch jelly roll pan or baking sheet

• Mixing bowls (at least 2 large)

• Electric mixer or stand mixer

• Silicone spatula or offset spatula

• Saucepan

• Whisk

• Measuring cups and spoons

• Knife and cutting board

• Fork for docking the crust

Step-by-Step Instructions

1. Prepare the Crust

Preheat your oven to 450°F (232°C). Stack the two refrigerated pie crusts on a floured surface and roll into a large rectangle, approximately 17 x 12 inches. Gently fold the crust into fourths, transfer to your greased 15×10 baking sheet, then unfold and press into the pan, crimping the edges. Prick the surface with a fork to prevent bubbling.

Bake for 12–15 minutes, or until golden around the edges. Allow it to cool completely before adding the filling.

2. Make the Peach Layer

In a large saucepan, combine the peaches, sugar, cornstarch, and lemon juice. Let this mixture rest for 5–10 minutes to allow the juices to draw out. Then bring it to a simmer over medium-high heat, stirring frequently until it thickens and the juices become clear.

Cool the mixture completely, then spread it evenly over the cooled crust.

3. Cream Cheese & Pudding Layer

Using a hand or stand mixer, beat the softened cream cheese until smooth. Add in the instant pudding mix and cold milk, beating again until well combined. Add 1 cup of heavy cream and mix until smooth and creamy.

Spread this mixture over the peach layer all the way to the edges. Chill the entire pie for at least 1 hour to set.

4. Whipped Cream Topping

In a separate bowl, beat the remaining 3 cups of heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently spread the whipped cream evenly over the pudding layer.

5. Garnish and Serve

Top with additional peach slices for a decorative finish. Slice into neat squares using a sharp knife. Serve chilled and enjoy the symphony of textures and flavors.

Recipe Notes & Tips

• Fresh vs. Canned Peaches: Fresh peaches are ideal when in season, but canned peaches (drained) work wonderfully too.

• Crust Hack: To save time, use pre-made pie dough, but if you’re a purist, opt for a buttery homemade crust.

• Make It Gluten-Free: Use a gluten-free pie crust and ensure your pudding mix is GF-certified.

• Flavor Boost: Add a sprinkle of cinnamon or nutmeg to the peach layer for a warm spice profile.

• Fruit Swaps: Try nectarines, plums, or a mix of summer berries for a twist.

Storage Instructions

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Note that the crust may soften slightly over time, but the flavor remains delicious.

Freezing Not Recommended: Due to the pudding and whipped cream layers, this dessert doesn’t freeze well, as the texture can break down when thawed.

Food & Drink Pairings

Best Served With:

• Iced tea (peach, black, or mint)

• Sparkling wine like Prosecco

• Light roasted coffee for a subtle contrast

For an elevated dessert course, pair it with a scoop of vanilla bean ice cream or a drizzle of caramel sauce.

Frequently Asked Questions

Can I use frozen peaches?

Yes, just thaw and drain them before using to avoid excess liquid.

Can I make this pie the night before?

Absolutely! In fact, it tastes even better after a few hours of chilling. Just hold off on adding fresh peach garnish until right before serving.

What’s a slab pie?

A slab pie is simply a pie made in a baking sheet rather than a traditional round pie dish. It yields more servings and has a higher crust-to-filling ratio—perfect for feeding a crowd.

Can I make it without pudding mix?

You can substitute with a homemade vanilla pastry cream, but it will require stovetop cooking and more time.

Final Thoughts

Whether you’re celebrating peach season or just want a chilled dessert that’s guaranteed to impress, this Peaches and Cream Slab Pie checks every box. It’s creamy, fruity, refreshing, and surprisingly easy to make. The layers of texture and flavor offer a bakery-quality result with minimal effort.

So, go ahead and give it a try—your summer just got a whole lot sweeter.

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Happy baking!