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Peaches and Cream Pie

But really who doesn’t like the sound of a pie full of Peaches wrapped in cream? 
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Course: Pie
Cuisine: American
Ingredients Method Video Notes

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

Method
 

  1. Preheat the oven to 350 degrees F
  2. Make the filling: Drain peaches, reserving 3 tablespoons syrup. Mix 1 tablespoon sugar and cinnamon together in a small bowl and set aside
  3. Beat cream cheese in another small bowl until fluffy. Add 1/2 cup sugar and reserved syrup; beat for 2 minutes. Set aside
  4. 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
  5. 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.
  6. 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