Award Winning Peaches and Cream Pie Recipe -
Award Winning Peaches and Cream Pie Recipe
  • READY IN 3+ hrs

Award Winning Peaches and Cream Pie

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch pie Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    3 hrs 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2011

Absolutely great dessert. I have made this four times and am ALWAYS asked for the recipe. Though on a side note, I always use 1.5 times the amount of peaches the recipe calls for. It's pretty darn fabulous. Definitely a keeper!!!

Most Helpful Critical Review
Nov 02, 2006

I used a 10" springform pan, and baked the "crust" by itself for 10 minutes as recommended by other reviewers. I think I'd try baking it in a 10" quiche pan next time just for a prettier presentation than a springform pan. Followed everything else as written in the recipe. Doesn't really qualify as a pie, but it is a nice dessert; very cobbler-esque or shortcake-like with a good cream-cheese topping (sort of a cheesecake flavor); the cinnamon/sugar really adds. We're trying it out warm now as I type; it's ok chilled too, but the leftovers aren't as appealing; we liked it fresh-out-of-the-oven-warm better. Thank you for sharing your recipe!

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.

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.

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.

Aug 06, 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.

Jan 06, 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.

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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  • Calories
  • 370 kcal
  • 18%
  • Carbohydrates
  • 53.8 g
  • 17%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 422 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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