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 I used one. But the original recipe does 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
Method
- 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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For more of pie dessert recipes follow this link: https://darlenestable.com/category/cake-dessert/
