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