I feel this recipe may be intended to be a deep-dish pie because I ended up with two 9-inch pies (store-bought crusts).
I also used a drained 29.5 oz can of sliced peaches rather than fresh (I cut the slices in half for a chunks of peach), and divided it and the cream mixture between the two crusts. Served it warm with whipped cream (might be even better chilled).
It was really quick and simple to prep, and turned out really delicious. A no-fuss dessert!
