Reviewed: Jan. 16, 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.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 17, 2012

This was very easy to make and so delicious. I made it a third time with blueberries and it was even better than with peaches. I also used instant pudding the third time and we didn't detect any difference between the non-instant and instant. Very good recipe.

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Reviewer:

Pat

Reviewed: Aug. 30, 2012

Easy to put together with simple ingredients. However the peaches must be very well drained or they tend to cause the cheese custard part not to set very well. I found it to be ok: my kids said the crust reminded them of a chewy, dense cobbler base but I had a hard time trying to get this pie finished in a week as it wasn't particularly impressive. Very sweet, best served chilled we found.

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Reviewer:

BLEU BELLE

Cooking Level: Expert

Reviewed: Aug. 25, 2012

"This is the devil" says my brother. Everyone loves this. Ive totally altered this but its more awesome each time. You have to eat it right out of the oven though, its not quite the same cold.And I've made alot of these. Great recipe

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jessica

Reviewed: Jun. 21, 2012

I have made this several times and it is always requested. Moist and delicious and is easy to change up with other ingredients

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Lenni

Cooking Level: Expert

Reviewed: Jun. 10, 2012

Good and easy.

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MAGGIE

Cooking Level: Expert

Home Town: Portsmouth, Virginia, USA

Reviewed: Jun. 10, 2012

Wonderful pie! I've made it twice, following the recipe exactly, and it turned out perfectly. Might try switching in different fruits next time.

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Reviewer:

Madu

Reviewed: Mar. 7, 2012

This was good, but I expected it to be better. I love peaches so I'm not sure why I wasn't so excited about it.

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Reviewer:

MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

Reviewed: Jan. 17, 2012

after the first spoonful you just have to sit down and say wow!!!! I used a 10inch springform pan and baked the 'crust' for 10 minutes just while I mixed the cream mixture. It came out perfect :)

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