Recipe by Annette Richardson
"A wonderfully, easy pie to make that is good warm or cold, and makes its own crust!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (3 ounce) package
non-instant vanilla pudding mix
2 1/2 cups
canned sliced peaches, syrup reserved
1 (8 ounce) package
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.
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!
With only slight variations, this is a wonderful, pretty, easy to prepare dessert I’ve been making since 1983. (I write this as I refer to my battered and stained 4x6" index card with the notation “2/83 – Very good!!”- that’s how we did things back then!) The differences, while minor, are worth noting in this old, classic recipe. Add 1 tsp. baking flour to the flour/pudding mixture. Use melted butter as it is easier to incorporate. I use a 16 oz. can of sliced peaches, reserving 1/3 cup of the liquid. I chop the peaches before sprinkling them atop the batter. Add the 1/3 cup reserved peach liquid to the cream cheese. Finally, I use an 8x8” square pan and in so doing I find I need to bake this a little longer (directions say 45 minutes). Fond memories on this one.
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.
* 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 from Fat: 136
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make a double-crust cream pie topped with cinnamon-glazed apples.
See how to make a creamy, 5-star pie.
This sour cream-based fruit pie is a crowd-pleaser that’s anything but ordinary.