Peaches and Cream Slab Pie
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Peaches and Cream Slab Pie
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Peaches and Cream Slab Pie is the perfect summer dessert for a backyard barbecue or potluck. Juicy sweet peaches and rich cream cheese filling in a flaky, buttery pie crust are perfect for any occasion where you know there will be a crowd.
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Ingredients
- 2 pie crusts or 1 batch of my homemade double-crust pie crust recipe, refrigerated
- 6 cups peach fresh or canned, sliced
- 1 cup granulated sugar 200g
- 1/4 cup cornstarch
- lemon juice of 1/2 lemon
- 1 (8-ounce) package full-fat cream cheese softened
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 1 cup milk 240 ml, cold
- 1 cup heavy cream
Topping
- 3 cups heavy cream 720 ml
- 2/3 cup powdered sugar
- 3 teaspoons vanilla extract
- peach optional, slices, for garnish, additional
Instructions
- Preheat the oven to 450°F.
- Stack pie crust discs on top of each other on a floured surface. Roll out into a 17 x 12-inch rectangle. Gently fold into fourths, then transfer to a 15 x 10-inch baking sheet. Unfold and press into pan, crimping edges. Prick crust all over with a fork.
- Bake for 12-15 minutes until lightly browned around edges. Cool completely.
- Combine peaches, sugar, cornstarch, and lemon juice in a large saucepan. Let sit for 5-10 minutes to draw out juices.
- Bring to a simmer over medium/high heat, stirring frequently, until thickened and juices turn clear. Cool completely. Spread over the cooled pie crust.
- In a large bowl, beat cream cheese until creamy and smooth. Add pudding mix and 1 cup milk, beating until combined. Add 1 cup of the heavy cream. Mix until combined. Spread over the peach layer to the edges of the pie crust. Refrigerate for 1 hour.
- Beat remaining 3 cups of heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Spread over pie in an even layer.
- Slice into squares and top with additional peach slices for decoration just before serving. Best enjoyed the same day.
Notes
- If using frozen peaches, thaw and drain first. If using canned peaches, drain well. If using fresh peaches, peel, pit, and slice before using.
- If using frozen peaches, thaw and drain first. If using canned peaches, drain well. If using fresh peaches, peel, pit, and slice before using.
- If using frozen peaches, thaw and drain first. If using canned peaches, drain well. If using fresh peaches, peel, pit, and slice before using.
Nutrition Information
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Calories
329kcal
(16%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Cholesterol
55mg
(18%)
Sodium
94mg
(4%)
Potassium
139mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
871IU
(17%)
Vitamin C
3mg
(3%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 55mg | 18% |
| Sodium | 94mg | 4% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 871IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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