Award Winning Peaches and Cream Pie

Award Winning Peaches and Cream Pie

717 Reviews 37 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    3 h 30 m
Debbi Borsick
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 10 inch pie



  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.

Share It

Reviews (717)

Rate This Recipe
Crystal S

Crystal S

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!!!



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.



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.

More Reviews

Similar Recipes

Banana Cream Pie III

Banana Cream Pie III

Rhubarb Sour Cream Pie

Rhubarb Sour Cream Pie

Peach Cream Pie I

Peach Cream Pie I

Peaches 'N Cream Pie

Peaches 'N Cream Pie

Blueberry and Banana Cream Cheese Pie

Blueberry and Banana Cream Cheese Pie

Pineapple Cream Cheese Pie

Pineapple Cream Cheese Pie


Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Rhubarb Sour Cream Pie


next recipe:

Fruit and Cream Phyllo Pie