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

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

Step 2

Make the crust: 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 pie pan.

Step 3

Make the filling: Drain peaches, reserving 3 tablespoons syrup. Mix 1 tablespoon sugar and cinnamon together in a small bowl.

Step 4

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

Step 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.

Step 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.