Peaches and Cream Pie
Peaches and Cream Pie! A wonderful dessert and so easy to make. Really you could make this without a pie crust if you like. I always keep a few pie crusts in the freezer so used one. But the original recipe doesn’t not have one. And seriously, I do recommend using Canned Peaches for this one. I know right, seems sacrilegious to recommend canned peaches but trust me it just works better. But really who doesn’t like the sound of a pie full of Peaches wrapped in cream? I mean come on, you’d have to be from another planet.
Peaches and Cream Pie
But really who doesn’t like the sound of a pie full of Peaches wrapped in cream?
Ingredients
Bottome Filling:
- ¾ cup all-purpose flour 106.5g
- 1 3 ounce package cook-and-serve vanilla pudding (not instant)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 3 tablespoons butter softened
- 1 large egg
Filling:
- 1 29 ounce can sliced peaches in heavy syrup
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- 1 8 ounce package cream cheese, softened
- ½ cup white sugar
- 3 Tablespoons reserved syrup from peaches
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees F
- Make the filling: Drain peaches, reserving 3 tablespoons syrup. Mix 1 tablespoon sugar and cinnamon together in a small bowl and set aside
- Beat cream cheese in another small bowl until fluffy. Add 1/2 cup sugar and reserved syrup; beat for 2 minutes. Set aside
- Whisk flour, pudding mix, baking powder, and salt together in a bowl. Add milk, butter, and egg; beat with an electric mixer for 2 minutes. Pour into the prepared prebaked pie crust
- Arrange sliced peaches over crust mixture. Spoon cream cheese mixture over peaches to within 1 inch of the pan edge, then sprinkle cinnamon sugar over top.
- Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 20 minutes, then chill for at least 2 hours before serving
Video
Notes
Based on recipe from Allrecipes by Debbie Borsick. I made changes
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