Reviewed: May 6, 2008

Tasty and everyone loved it for a large dinner party hosted.

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kturner120

Living In: Medford, Massachusetts, USA

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Reviewed: Apr. 28, 2008

Wow, what a mess! The crust wouldn't bake all the way through, the cream cheese leaked all over (even though it had the 1-inch space), and it was soggy and goopy in the middle. It was WAY too sweet, and didn't taste much like peaches. I was disappointed because it sounded so good.

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Kate

Cooking Level: Intermediate

Living In: Athens, Ontario, Canada

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Reviewed: Mar. 23, 2008

What a great pie! The crust is very different. I did bake it for 10 minutes before adding the peaches and the filling. I did not use extra peaches, but I wish I did. The crust kind of "swallows" them. I chose this recipe because it uses canned peaches, but this summer I'll try it with one can plus some fresh. I think it will be even more amazing!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Mar. 20, 2008

I followed the recipe exactly in terms of ingredients; I prebaked the pie cake at 350F for 10 min as some reviewers suggested. I regret to say that, despite the rave reviews, I'm not very impressed by this peach cream pie -- I find the cake too salty and tastes generic because of the puddle mix, and even though I prebaked it and drained the peaches VERY well, it was still soggy. Maybe it's just a personal taste.

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Lydia

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 20, 2008

Excellent recipe! Only thing I changed was I added more peaches and I doubled the recipe and put it in a 9x13 size baking dish.

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Gingiee

Cooking Level: Intermediate

Home Town: Beech Grove, Indiana, USA

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Reviewed: Mar. 8, 2008

This was FANTASTIC! I basically followed the instructions as written, though I did as one reviewer suggested and added a few more peaches. I was going to pre-bake the "crust," but changed my mind at the last minute, and it still came out wonderfully. The only small issue I had was with the cream cheese--it says to spoon it onto the top, but I found it a bit thick and it just kind of plopped into the pie and didn't spread well. It was tasty, but still seemed a bit disproportianate with the bulk of the cream cheese mix settled in the center. I did exactly as the recipe said, so I'm not sure if anyone else has had this issue (haven't seen it in the reviews, so maybe it was just me!), but it's something I'll play with next time. And there will definitely be a next time! I chilled it after baking...I warmed mine and it was awesome, and others ate it chilled and loved it just as much. Added a dollop of Cool Whip...heaven. Thanks for a great recipe!!

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Gillian

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

I thought it was great. I added 1 tsp. of ginger and that really enhanced the peach flavor. Love the "surprise" crust, too!

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domenica

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Reviewed: Jan. 16, 2008

I doubled the recipe and baked in a 13x9 glass dish. I left out the cinnamon and still...it seemed like too many flavors and not enough texture. The canned peaches weren't a good compliment to the soft crust and gooey topping. It was almost like a "dump cake" to me. The cream cheese layer was good.

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DARLA11

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Shepherdsville, Kentucky, USA

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Reviewed: Jan. 16, 2008

Added a normal size can of peaches in addition to 59 oz. and about a tablespoon more of peach juice--excellant!

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Katie Mattson

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Reviewed: Jan. 5, 2008

This is a great recipe - company loved it and requested the recipe. * I did use a springform pan - and a bit more peaches. * I used a combo of peaches from the frozen fruit section and canned. The frozen ones were a bit more tart, but tasty in this. * Worked well with packaged pudding with splenda as well as splenda for baking substituting for sugar as a few in the crowd were diabetic * I also used reduced fat cream cheese without a problem * Next time I would like to make it with apples. I think it would work very well.

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BOYSNPUPPY

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Reviewed: Dec. 26, 2007

This is a truly exceptional recipe.

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KOMILLA

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Dec. 18, 2007

Huge hit on Thanksgiving! This was so simple to make and it got better reviews from family than the difficult, time-consuming pies that I also made. I followed recipe exactly.

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Anna P.

Cooking Level: Intermediate

Home Town: Oconomowoc, Wisconsin, USA

Living In: Saint Francis, Wisconsin, USA

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Reviewed: Dec. 8, 2007

YUMMY YUMMY YUMMY!!!I followed the directions exactly (except I omitted the cinnamon/sugar) and it turned out PERFECT!!

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Lisa

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Reviewed: Dec. 8, 2007

This turned out sooo amazing! Its so dangerous to have in the house because I want to eat the whole thing. My one suggestion for anyone who makes it is, the recipe says to serve it chilled, but it is so delicious right out of the oven. The cream cheese is all gooey and the crust is nice and hot. YUMMMMM! You gotta try this one.

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deangel_11

Cooking Level: Intermediate

Home Town: Quincy, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 30, 2007

I doubled the recipe and maked it in 13 x 9 pan for Thanksgiving. Everyone loved its. Its only Nov. 30 and already I'm making it again for a deer roast. Thanks

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QUEENMNM

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Reviewed: Nov. 12, 2007

So good! More like a dessert than a pie but so what ... it was easy and delicious. I did use more peaches than the recipe called for, but otherwise followed it as written. Try it!

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MARYSUNSHINE1

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

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Reviewed: Nov. 12, 2007

I only gave four stars just because i didnt like the peach and cream cheese combination. However i made a strawberry version of it and won 3rd place in our company bakeoff. Since the cream cheese part set like a cheesecake, the next time i make this i will use a springform pan and double up on the cream cheese mixture and the garnish the top with fresh sliced strawberries. Thanks for the great recipie!

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