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.

Prep Time20

Cook Time12

Chilling Time1

Total Time1 32

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

2 refrigerated pie crusts or 1 batch of my homemade double-crust pie crust recipe
6 cups sliced peaches fresh or canned
1 cup (200g) granulated sugar
1/4 cup cornstarch
Juice of 1/2 a lemon
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

Topping

3 cups (720ml) heavy cream
2/3 cup powdered sugar
3 teaspoons vanilla extract
Additional peach slices for garnish (optional)

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.
2 refrigerated pie crusts
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.
6 cups sliced peaches, 1 cup (200g) granulated sugar, 1/4 cup cornstarch, Juice of 1/2 a lemon
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.
1 (8-ounce) package full-fat cream cheese, 2 (3.4-ounce) boxes instant vanilla pudding mix, 1 cup (240ml) cold milk, 1 cup (240ml) heavy cream
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.
2/3 cup powdered sugar, 3 teaspoons vanilla extract, 3 cups (720ml) heavy cream
Slice into squares and top with additional peach slices for decoration just before serving. Best enjoyed the same day.
Additional peach slices for garnish

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.

Nutrition

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