Peaches and Cream Pie
This Peaches and Cream Pie has a tender peach cake layer topped with a cream cheese cinnamon mixture. This Peaches and Cream Pie is no-fail dessert and a great way to use up those peaches.
Ingredients
Peaches:
- 1 1/2 lbs fresh peaches, pitted, peeled (if desired) and sliced 1/4 inch thick, (a 29 ounce can of canned peaches well drained can be substituted but don't add the sugar below)
- 1/4 cup white sugar
Base Layer:
- 1 (3.4 ounce) cook and serve vanilla pudding mix, (not instant)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 tablespoons butter, softened
- 1 egg
Cream Cheese Layer:
- 1 8 ounce package cream cheese, softened
- 1/2 cup white sugar
- 3 tablespoons milk
Cinnamon Sugar:
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees. Coat the bottom and sides of 10-inch deep-dish pie pan with cooking spray.
- In a bowl, toss together the peaches and 1/4 cup of sugar in a bowl.
- For the Base Layer: In a mixing bowl, mix together pudding mix, flour, baking powder and salt. Add in milk, butter and egg. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- For the Cream Cheese Layer: In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons milk. Beat until creamy. Spoon mixture over peaches to within 1 inch of pan edge.
- For the Cinnamon Sugar: Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. It may seem like a lot but it is perfect when baked.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill completely (at least 4 hours). Slice and serve whipped cream.
Notes
Source: Allrecipes