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"A wonderfully, easy pie to make that is good warm or cold, and makes its own crust!" — Annette Richardson
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3/4 cup all-purpose flour
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter
1 egg
1/2 cup milk
2 1/2 cups canned sliced peaches, syrup reserved
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
Excellent and very easy to make. Be sure to use the NON-instant pudding though. Very few recipes call for NON instant pudding !
This is identical to the Award winning peach pie on this site, minus the salt & baking powder that helps the pie bake up nicer.
103 Ratings
This was super yummy! I used instant pudding and it came out fine. Don't use too much peach juice in pie and just enough to loosen cream cheese & it will come out firm but moist, like a bread pudding texture on bottom and cheese cake on top.
This is a great summer treat to make. Don't just use peaches, try other fruits as well. I have pureed the peaches before applying them. As well as using rhubarb (sweetened) and strawberries sweetened.
This was delicious and super easy! My whole family loved it. Next time I will add another can of peaches but that is the only thing I would change. I used my stand mixer for the whole thing and that made clean up quick!
This is absolutly awesome! I followed the recipe to the T and it turned out great! I baked it in my Pampered Chef stoneware deep dish pan. I'm thinking of trying this with fresh peaches and blueberries as they will be fresh in my area soon. Then I will use Peach Schwnaaps in place of the syrup. This is a real keeper! Thanks!
every time i make this, the bottom tastes a bit floury, and the peaches sink into the crust,but it always comes out very tasty.
Easy to make so delish and creamy - My family gave it four stars - next time I will add some cinnamon to the cream cheese mixture to give it a little extra kick!
* Percent Daily Values are based on a 2,000 calorie diet.
Peaches 'N Cream Pie
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 353 Calories from Fat: 136
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