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Award Winning Peaches and Cream Pie
SUBMITTED BY:
Debbi Borsick
PHOTO BY:
Jenna F.
"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."
RECIPE RATING:
Read Reviews
(538)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
40 Min
READY IN
3 Hrs 30 Min
Original recipe yield 1 - 10 inch pie
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
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.
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.
Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
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REVIEWS
Reviewed on Jan. 24, 2004 by WILDANGEL80
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WILDANGEL80
Jan. 24, 2004
It's amazing. I've made the peach version and loved it. I recently made a "Strawberries and Cream" version. It was just as good. Nice alternative to strawberry shortcake. If you use strawberries you'll need 32 oz. frozen, sweetened, sliced strawberries. Thaw and drain well! The cream cheese topping will be pink and very cute:) Soon, I'll try raspberry and blueberry.
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24 users found this review helpful
It's amazing. I've made the peach version and loved it. I recently made a "Strawberries and...
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Reviewed on Jan. 30, 2004 by BETROZOFF
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BETROZOFF
Jan. 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.
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22 users found this review helpful
This was fabulous! I call it my second best find so far on this site, with the first one...
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Reviewed on Jan. 18, 2004 by OSUMSU
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OSUMSU
Jan. 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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20 users found this review helpful
I liked this pie a lot. It is pretty easy to make too. I have following suggestions for...
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Reviewed on Aug. 6, 2004 by
cookin'mama
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cookin'mama
Aug. 6, 2004
After spending considerable time reading other reviews, I adjusted the recipe to suit our needs. I doubled the recipe, added an extra can of peaches, and used a 9x13 pan. I baked the crust ten minutes and then added peaches, etc. and returned to the oven for an additional 35 minutes. The cinnamon sugar topping looked like it was going to be too much, but I threw caution to the wind and used it all. I'm very glad that I did because it enhanced the flavor tremendously. I would advise using a strong, sweet cinnamon such as Chinese cassia. Everyone enjoyed this and asked for the recipe.
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11 users found this review helpful
After spending considerable time reading other reviews, I adjusted the recipe to suit our...
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Reviewed on Jan. 30, 2004 by CHRISTANA
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CHRISTANA
Jan. 30, 2004
I doubled this recipe and put it in a 9 x 11, cooked it 35 minutes and chilled it overnite. Came out perfectly. Everyone thought it tasted great and many had seconds. I would call it more of a peach cream cake however.
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11 users found this review helpful
I doubled this recipe and put it in a 9 x 11, cooked it 35 minutes and chilled it overnite....
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Reviewed on Sep. 11, 2003 by
JOSIE
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JOSIE
Sep. 11, 2003
This was really good and not overly sweet. I didn't have a pie plate on hand so I baked this in a casserole dish. I was asked for the recipe and people didn't even know it was supposed to be a pie. It was more like a Peaches & Cream Dessert. For those of you who are not fond of overly sweet desserts, this one if for you!!
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11 users found this review helpful
This was really good and not overly sweet. I didn't have a pie plate on hand so I baked this...
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Reviewed on Jun. 21, 2003 by SANDJEAN
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SANDJEAN
Jun. 21, 2003
I made this recipe and read some of the reviews first. I found this recipe should only be baked for the time said, 30 -35 min. as it will harden off after it cools because of the pudding and flour in the recipe. Also, make sure you buy the cook and serve pudding mix and not the instant. I used the remaining peach juice and made a sauce and poured it over the top immediately after removing from the oven and added ground walnuts on top. This recipe is a keeper for sure!
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10 users found this review helpful
I made this recipe and read some of the reviews first. I found this recipe should only be...
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Reviewed on May 20, 2003 by DRAYKODOG
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DRAYKODOG
May 20, 2003
I made it with mandarin oranges and it turned out great!
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10 users found this review helpful
I made it with mandarin oranges and it turned out great!
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Reviewed on Jan. 6, 2003 by SAMHOPKINS
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SAMHOPKINS
Jan. 6, 2003
If you use a smaller pan than 10 inches your crust will be soggy/runny. If you want to use a 9 or 9 1/2 inch pie pan and don't want to spend 30 bucks getting a 10 inch pie pan shipped to you and/or you don't want to worry about soggy crust do this: Mix the crust as directed. If using a 9 or 9 1/2 pie pan dump 80% of the mixture into the pie pan (100% if you have a 10 inch pan). Cook for 15 minutes at 350 degrees. Brush with egg whites until coated and then cook for 5 minutes more. This makes sure your crust is completely cooked and the egg white makes a protein barrier so that your crust does not get soggy from the peaches while cooking or standing. Follow the rest of the directions for the pie. All in all this was pretty good. The next time I will cut the pieces of peach up and mix with the cream cheese.
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9 users found this review helpful
If you use a smaller pan than 10 inches your crust will be soggy/runny. If you want to use a 9...
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Reviewed on Oct. 16, 2003 by TNPLUMBER
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TNPLUMBER
Oct. 16, 2003
This pie is so easy to make and very tasty. I baked mine in a Pampered Chef 10" deep dish and it turns out great every time. I add an extra 15 oz. can of peaches along with the 29 oz. can and it is the perfect combination. Maybe I'm different, but I think this pie looks great too! You won't be sorry you made this one. One of my top finds at AllRecipes!
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