Peaches & Cream Pie

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Submitted by Scott Bergman

Peaches & Cream Pie


  • 3/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 (3 oz.) pkg. non-instant vanilla pudding mix
  • 3 Tbsp. butter softened
  • 1 egg
  • 1/2 cup milk
  • 1 (29 oz.) can sliced peaches drained and syrup reserved
  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 cup + 1 Tbsp. white sugar
  • 1 tsp. ground cinnamon


  • Preheat oven to 350 degrees. Grease sides and bottom of a 10 inch deep dish pie pan. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 Tbsp. reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 Tbsp. sugar and 1 tsp. cinnamon and sprinkle over top. Bake in preheated oven for 30-35 minutes until golden brown. Chill before serving.