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Award Winning Peaches and Cream Pie

Award Winning Peaches and Cream Pie

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    3 h 30 m
Debbi Borsick

Debbi Borsick

I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  2. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  3. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Crystal S
272

Crystal S

2/15/2011

Absolutely great dessert. I have made this four times and am ALWAYS asked for the recipe. Though on a side note, I always use 1.5 times the amount of peaches the recipe calls for. It's pretty darn fabulous. Definitely a keeper!!!

BETROZOFF
189

BETROZOFF

1/30/2004

This was fabulous! I call it my second best find so far on this site, with the first one being the recipe for "Clone of a Cinnabon". I followed a previous reviewer's suggestion and doubled the recipe and baked it in a glass 9 x 13 pan. I then chilled it over night and brought it to work. Everyone loved it! I also would agree that it's not really a pie, but more like a peaches and cream dessert. I didn't find it too sweet at all and I like that it calls for canned peaches, so I can make it any time of year. Will definately make this again.

OSUMSU
163

OSUMSU

1/18/2004

I liked this pie a lot. It is pretty easy to make too. I have following suggestions for improvising it: 1. Bake the crust for 10 min before adding peaches to avoid making it chewy 2. Make sure you drain the peaches well or the pie will be soggy 3. Do not forget to add cream cheese mixture leaving 1" space from the edge of the pan (I forgot to do this and it spilled over during baking) 4. Perhaps add only 1/2 cup flour to the crust mix (not absolutely necessary but this is something I might try the next time) 5. You might want to add 1 1/2 can peaches instead of just one 29 oz can ( again, this is not absolutely necessary) 6. In the reviews some people have suggested to use spingform pan instead of pie plate - that might be necessary if you add more peaches.

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