Peaches 'N Cream Pie Recipe -
Peaches 'N Cream Pie Recipe

Peaches 'N Cream Pie

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"A wonderfully, easy pie to make that is good warm or cold, and makes its own crust!"

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
  2. Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
  3. Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.
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Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2005

Excellent and very easy to make. Be sure to use the NON-instant pudding though. Very few recipes call for NON instant pudding !

Most Helpful Critical Review
Oct 19, 2011

This is identical to the Award winning peach pie on this site, minus the salt & baking powder that helps the pie bake up nicer.

Jun 06, 2011

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.

Aug 02, 2005

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.

Nov 03, 2010

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!

Jan 17, 2013

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.

Jul 18, 2011

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!

Dec 27, 2004

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.


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  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 214 mg
  • 9%

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

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