Description
This award-winning Peaches & Cream Pie features a golden pudding-like base, juicy peach layer, and a creamy sweet top with a light cinnamon crunch. It’s a comforting and nostalgic dessert perfect for warm days.
Ingredients
Units
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Crust:
- 3/4 cup all-purpose flour
- 1 (3 oz) package cook-and-serve vanilla pudding mix
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 3 Tbsp butter (softened)
- 1 large egg
Filling:
- 1 (29 oz) can sliced peaches (drained; reserve 3 Tbsp of syrup)
- 8 oz cream cheese (softened)
- 1/2 cup sugar + the reserved peach syrup
- 1 Tbsp sugar + 1 tsp cinnamon (for the top)
Instructions
- Preheat oven to 350°F. Grease a 10″ deep-dish pie pan.
- Mix crust ingredients: flour, pudding mix, baking powder, salt, milk, butter, egg. Mix for 2 minutes and press into pan.
- Drain peaches, saving 3 Tbsp syrup. Spread peaches over crust.
- Beat cream cheese with sugar and peach syrup until smooth; spread over peaches, leaving a 1″ border.
- Sprinkle cinnamon-sugar mix on top.
- Bake for 30–35 minutes until golden. Cool for about 20 minutes, then chill for 2 hours before serving.
Notes
- You can use fresh peaches & sour cream in place of canned peaches—check Food.com for a vintage take.
- For a no-bake alternative, try a shortbread cookie crust and whipped cream topping—described at I Am Baker.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg