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Award-Winning Peaches and Cream Pie
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
190 minutes
Indulgent peaches and cream pie with a luscious pudding crust, juicy canned peaches, and creamy sweet cheese layer.
Ingredients:
  • 0.75 cup all-purpose flour
  • 1 (3 ounce) package cook-and-serve vanilla pudding (not instant)
  • 0.5 cup milk
  • 1 (29 ounce) can sliced peaches in heavy syrup
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup white sugar
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then generously grease a 10-inch deep-dish pie pan.
  • Prepare the crust: Combine flour, pudding mix, baking powder, and salt in a bowl. Mix in milk, butter, and egg using an electric mixer for 2 minutes. Transfer the mixture to the pie pan.
  • Prepare the filling by draining the peaches, saving 3 tablespoons of syrup. Combine 1 tablespoon of sugar with cinnamon in a small bowl.
  • In a separate small bowl, whip the cream cheese until light and fluffy. Then, blend in 1/2 cup sugar and the reserved syrup, continuing to beat for 2 minutes.
  • Layer the sliced peaches neatly on top of the crust mixture. Spread the cream cheese mixture evenly over the peaches, leaving a 1-inch border around the edges of the pan. Sprinkle cinnamon sugar generously over the top.
  • Bake in the preheated oven until golden brown, for 30-35 minutes. Allow to cool for 20 minutes, then refrigerate for a minimum of 2 hours before serving.

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