Peaches and Cream Pie


I’m back with another recipe! Two in one week?! Yes, it’s true.  I recently made a dessert that is from my childhood. It’s the perfect end of summer treat.  If you like warm, creamy, sweet, fruity and just heavenly things, then you will love peaches and cream pie.  I remember my mom making this dessert and I had never made it myself until recently. I was looking for a dessert and came across this one in a cookbook given to me by my mom with her recipes written in it. It was so easy to make and turned out just how I remembered! I didn’t have a deep enough pie dish, so I just used a casserole dish and it worked out great.

It doesn’t really look like a pie. I would say it’s more of a cobbler/cake/pie hybrid. It’s a crowd pleaser!

 The top has a cinnamon sugar coating and underneath that gets a little crusty as it bakes. Yum! There is also a layer of cream cheese goodness under that topping. And peaches…and a super easy “crust”.

Serve with a dollup of whipped cream, vanilla ice cream or just by itself.

Peaches and Cream Pie

Crust:
3/4 C. Flour
1 tsp. Baking Powder
1 small pkg Vanilla Pudding (NOT instant)
3 Tbs. Butter, softened
1 Egg
1/2 Cup Milk

 Filling:
8oz. Cream Cheese
1/2 C. Sugar
3 Tbs Peach Juice (reserved from the can)
1 Large Can Sliced Peaches

Topping:
1 Tbs Sugar
1/4 tsp. Cinnamon

Mix the crust ingredients well until smooth and creamy. (I used a standing mixer and it worked great). Pour into a greased deep dish pie plate or casserole dish. Drain 1 large can of sliced peaches (reserve 3 TBS for filling) and arrange over the crust mixture, leaving about 1 inch around the edges. I cut the peaches up into chunks, but you could leave them sliced. Beat cream cheese, sugar and peach juice. Spread over the peaches, again leaving about 1 inch around the edges. Sprinkle sugar and cinnamon on top of everything. Bake at 350 for 30-35 min. Enjoy!

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