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My review
Peaches 'n Cream Pie
Annette Richardson
"A wonderfully, easy pie to make that is good warm or cold, and makes its own crust!"
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Ingredients
servings 353 calsOriginal recipe yields 8 servings (1 9-inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
- 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.
- 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.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.
Nutrition Facts
Per Serving: 353 calories; 15.2 g fat; 49.6 g carbohydrates; 5.3 g protein; 67 mg cholesterol; 214 mg sodium. Full nutrition
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Reviews
Read all reviews 99115 Ratings
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Most helpful positive review
7/26/2005
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
10/19/2011
This is identical to the Award winning peach pie on this site, minus the salt & baking powder that helps the pie bake up nicer.
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7/26/2005
Excellent and very easy to make. Be sure to use the NON-instant pudding though. Very few recipes call for NON instant pudding !
6/6/2011
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 ...
8/2/2005
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 swee...
11/3/2010
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 a...
1/16/2013
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 notat...
7/18/2011
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 blue...
12/27/2004
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.
11/17/2011
Tasty, but the "overcooked pudding" pseudo-crust is a bit weird. I can't help but feel that this portion could be improved somehow. Also, I think it is pointless to put packaged pudding mix in...