Peaches ‘n Cream Pie

Recipe By Annette Richardson
Rating
Published Jun 2nd
Prep - Cook - Additional - Ready In -
Servings 1 9-inch pie Calories 352.5

A wonderfully, easy pie to make that is good warm or cold, and makes its own crust!

Recipe Ingredients

  • ¾ cup all-purpose flour
  • 1 (3 ounce) package non-instant vanilla pudding mix
  • 3 tablespoons butter
  • 1 egg
  • ½ cup milk
  • 2 ½ cups canned sliced peaches, syrup reserved
  • 1 (8 ounce) package cream cheese
  • ½ cup white sugar
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
  2. 2 Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
  3. 3 Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
  4. 4 Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.

Nutrition Facts

  • Calories 352.5
  • Carbohydrate 49.6 g
  • Cholesterol 66.7 mg
  • Fat 15.2 g
  • Fiber 1.2 g
  • Protein 5.3 g
  • Saturated Fat 9.3 g
  • Sodium 214.2 mg
  • Sugar 37.6 g

Reviews

  1. naples34102 Jan 17, 2013 01:29 PM
    With only slight variations, this is a wonderful, pretty, easy to prepare dessert I’ve been making since 1983. (I write this as I refer to my battered and stained 4x6" index card with the notation “2/83 – Very good!!”- that’s how we did things back then!) The differences, while minor, are worth noting in this - Read more ...
  2. HomeMadePizza Nov 17, 2011 09:07 PM
    Tasty, but the "overcooked pudding" pseudo-crust is a bit weird. I can't help but feel that this portion could be improved somehow. Also, I think it is pointless to put packaged pudding mix in a from-scratch recipe. What does this save me, 30 seconds of measuring out corn starch and vanilla extract? The point of - Read more ...
  3. Jay Oct 19, 2011 10:59 PM
    This is identical to the Award winning peach pie on this site minus the salt & baking powder that helps the pie bake up nicer.
  4. Dottie Jul 18, 2011 03:45 PM
    This is absolutly awesome! I followed the recipe to the T and it turned out great! I baked it in my Pampered Chef stoneware deep dish pan. I'm thinking of trying this with fresh peaches and blueberries as they will be fresh in my area soon. Then I will use Peach Schwnaaps in place of - Read more ...
  5. Shonda Mosby Jun 6, 2011 08:15 PM
    This was super yummy! I used instant pudding and it came out fine. Don't use too much peach juice in pie and just enough to loosen cream cheese & it will come out firm but moist, like a bread pudding texture on bottom and cheese cake on top.
  6. Amber Pulford Nov 3, 2010 04:07 PM
    This was delicious and super easy! My whole family loved it. Next time I will add another can of peaches but that is the only thing I would change. I used my stand mixer for the whole thing and that made clean up quick!
  7. MandC05 Jan 31, 2008 12:10 PM
    Easy to make so delish and creamy - My family gave it four stars - next time I will add some cinnamon to the cream cheese mixture to give it a little extra kick!
  8. LEZAO Aug 2, 2005 08:38 PM
    This is a great summer treat to make. Don't just use peaches try other fruits as well. I have pureed the peaches before applying them. As well as using rhubarb (sweetened) and strawberries sweetened.
  9. Laura Dorrett Manners Jul 27, 2005 04:32 AM
    Excellent and very easy to make. Be sure to use the NON-instant pudding though. Very few recipes call for NON instant pudding!
  10. valerie's cookin Dec 27, 2004 10:42 PM
    every time i make this the bottom tastes a bit floury and the peaches sink into the crust but it always comes out very tasty.
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