Award-Winning Peaches and Cream Pie

This award-winning peaches and cream pie recipe has pudding mix in the crust, a layer of canned peaches, and another layer of sweetened cream cheese.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 370 Calories

Ingredients

• 1 teaspoon baking powder
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 1 large egg
• 3 tablespoons butter, softened
• 1 (3 ounce) package cook-and-serve vanilla pudding (not instant)
• 0.5 cup milk
• 0.5 teaspoon salt
• 0.75 cup all-purpose flour
• 0.5 cup white sugar
• 1 (29 ounce) can sliced peaches in heavy syrup

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, 30 to 35 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottom of a 10-inch deep-dish pie pan.

Step 3

Beat cream cheese in another small bowl until fluffy. Add 1/2 cup sugar and reserved syrup; beat for 2 minutes.

Step 4

Gather all ingredients.

Step 5

Beat with an electric mixer for 2 minutes. Pour into the prepared pie pan.

Step 6

Arrange sliced peaches over crust mixture.

Step 7

Make crust: Whisk flour, pudding mix, baking powder, and salt together in a large bowl until evenly combined. Add milk, egg, and butter.

Step 8

Make filling: Drain peaches, reserving 3 tablespoons syrup.

Step 9

Mix 1 tablespoon sugar and cinnamon together in a small bowl until evenly combined.

Step 10

Spoon cream cheese mixture over peaches to within 1 inch of the pan edge. Sprinkle cinnamon sugar over the top.

Step 11

Let sit on the counter for 20 minutes, then chill in the refrigerator for at least 2 hours before serving.