Award Winning Peaches and Cream Pie
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.
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.
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!Read More
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!!!
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.
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.
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.
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.
Alright here goes... I am 24. I dont cook. I dont bake. It is just not my forte. I work at a hospital in Medical Records where they were having their annual bake off and the 1st prize was a 50$ gift certificate and 2nd prize was a 25$ gift certificate. I just love gift certificates and was so inspired to bake something to win one of these. So every year, a doctor comes in to taste test the goodies and award the prizes on tastefullness and presentation. I didnt dress my pie up or anything, just took it as is, and it looked pitiful... not very pretty. The cinamon had baked up on the sides, etc. After all the taste tests were done, he awarded 3rd prize, then 2nd. Then he says, "in all my years, i have judged pies on a combination of taste and presentation, but this year's 1st prize lacks presentation but was the most delicious pie!" And I won the 50$ gift certificate... I never won anything in my life. I was so happy. I was also kind of nervous about it because I had never tried this recipe before and being that I dont cook, it made me a little worried, but all turned out good. So many complimented me on the pie. It felt so good. Maybe this will be the beginning of my baking career! It also helped that there were a lot of reviews to read. I really wanted something that would win and when I read everyone's reviews and they won something, all the better. Thanks!!!
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.
DON'T change anything from the original recipe. The original recipe won the BLUE RIBBON for me today in the pie contest at my church. I previously made this recipe using others suggestions, such as baking crust before putting in peaches, etc. BIG MISTAKE. FOLLOW THE RECIPE AS IS and you will get exactly what the recipe states "AWARD WINNING". This is like a peach cobbler and a cheesecake, but much better. I really don't like making pies, but this is definitely one that I will make again and again because not only is it absolutely delicious, BUT SUPER EASY!!
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!
This was really good and not overly sweet. I didn't have a pie plate on hand so I baked this in a casserole dish. I was asked for the recipe and people didn't even know it was supposed to be a pie. It was more like a Peaches & Cream Dessert. For those of you who are not fond of overly sweet desserts, this one if for you!!
This pie is so easy to make and very tasty. I baked mine in a Pampered Chef 10" deep dish and it turns out great every time. I add an extra 15 oz. can of peaches along with the 29 oz. can and it is the perfect combination. Maybe I'm different, but I think this pie looks great too! You won't be sorry you made this one. One of my top finds at AllRecipes!
I do like reading the written reviews especially from those who are kind enough to talk about what worked as well as what didn't-I hope I can return the favor as I may have one solution for the problem of the undecooked crust. I used a 10' springform pan instead of a pie plate. Not only did the straight sides of the pan seem to make everything cook evenly but I didn't even need to refrigerate it as I wanted to serve it warm with ice cream. It looked like a fruit torte-solving the 'pretty' problem, set up beautifully without refrigeration,, and was as delicious as everyone said it would be. Perhaps using a 91/2" springform pan might make the layers a little thicker if anyone wished....Hope this helps.
I doubled this recipe and put it in a 9 x 11, cooked it 35 minutes and chilled it overnite. Came out perfectly. Everyone thought it tasted great and many had seconds. I would call it more of a peach cream cake however.
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!
Ok, here's the deal - I did not want to rate or review this recipe until I tried it a few times. 1st time I used an aluminum pie tin, and cooked it for the 35 minutes - it didn't cook all the way, and was very runny. Then I used a glass pie plate the 2nd time and (due to my high altitude, cooked it for 55 minutes) it came out perfect! Tonight, I used a 16 oz can of OregoN blueberries, leaving in a tiny bit of juice, and using the blueberry juice with the cream cheese mixture, and HOLY COW - it was even better!! This also helped the "pretty" problem - I left out the cinnamon sugar on top, and it was very smooth looking. It tasted kind of like a "blueberry cream cheese muffin" thing, VERY VERY tasty!!! I would recommend this substitute to anyone who likes berries! I will also try the other varieties of the canned OregoN fruits. Thanks Deb for sharing, this will be a definite addition to our family cookbook!
I've made this recipe as is, no changes needed, several times in the past ten years and it has never failed me! I am always asked for this recipe and it is most requested! The bottom cake like crust is just like a sponge cake, it bakes up and over the peaches. And the cream cheese sets up just like a cheesecake, so let it set up in the fridge for at least 4 hours! I have to shake my head at some of the changes people made in the reviews, please don't change a thing! Bake it in a glass or ceramic dish, near to the bottom rack to insure the cake portion cooks. If you use a springform or metal pan you'll have to cook it for 10-20 minutes longer. And drain the peaches well and pat dry on paper towel to avoid the soggy bottom!
I made it with mandarin oranges and it turned out great!
I totally adore this recipe! It is soooo good, and so very sinful! It is more of a cobbler than a pie, but the "crust" is really delish. I always replace about 1/3 to 1/2 of the cream cheese with sour cream, and add a bit more sugar, and it is really good! I made this with fresh-picked apricots (home grown) for a party once and that was totally out of this world. The guests practically licked their plates! The pies were almost gone before I could get any.. When I saw how fast it was dissapearing, and tasted how good it was, I picked up the last pie and hid it! It was awesome for using up all that extra fruit! The canned is really good too. Thanks for an AWESOME recipe!!
I had fresh peaches from here in East Texas. I put a little sugar over sliced peaches and made the syrup needed to add with cream cheese. Delicious!!
I did the unthinkable and tried this out for the first time on a large group at a bbq - it was a hit! I doubled the recipe and baked in a 9x13 disposable aluminum baking pan. I baked it for 35 minutes and then turned off the oven and opened the door to let it cool that way. It was really really good and I got lots of compliments. I will definitely make this again.***Update 8/23/11 - I made it again already, this time with apple pie filling instead of peaches. OMG so wonderful! It's really like a pastry more so than a pie. I decreased the sugar by half because of the sugar in the apple pie filling, some of which was mixed in with the cream cheese & sugar. Soo soo good. I baked it in a 9-1/2" springform pan. Maybe because of the extra gooeyness from the apple pie filling, I had to bake it an extra 15 minutes. Then I let it cool the same was as before, turn off the heat and leave it in the oven with the door cracked open. Yum Yum Yum, try it!
I love this recipe. I have made several times. I believe the crust problem has to do with the size of the pan you use. I have found that if made in a pie plate the crust is goopy. When I make in my 10 inch spring form pan it comes out perfect.
This has been our family's "spring pie" for the last 7 years, I make it every Easter. I've made it according to instructions and have tinkered with it-it always turns out best when I make it according to the recipe. I've tried using splenda in place of the sugar-it's okay, but the flavor is better with the bad stuff. Let's face it, if you are going to be evil and eat pie, you might as well go all the way on down with it! Also, it seems that the consistency of the cream topping is a bit runnier when I use Splenda. Next, I've tried doubling up to make TWO pies. DO. NOT. DO THIS. Unless you are mixing it with a stand mixer. Because the crust piece is so thick, it will twirl up the beaters on your hand mixer and create an unholy mess. Mix the crusts pie at at a time for the best, least messy, easiest to operate result. And finally, I have on a few occaisions, gotten lazy and zapped the cream cheese in the microwave to "soften" it. If you do this and over soften, then the cream will be runny. If you like the cream topping to be more substantial and formed, allow the cream cheese to soften naturally. This really is an excellent pie-again, it has always turned out best for me when I follow the recipe as written, and it's my family's most requested pie when I crash their parties in the spring and summer. Thanks for sharing this recipe!!!
This was unbelievable. As suggested in other reviews, draind the peaches very, very well and cook the crust for 10 min before adding the peaches. I used brown sugar and cinnamon and nutmeg for the topping. Chill over night. Great warm weather dessert. A million & one thanks.
I gave 4 stars cause I think it would have turned out better had I followed the recipe correctly. DO NOT, under ANY circumstances use instant pudding for this crust!
I used a 10' springform pan for this recipe, not a pie pan. Turned out very well! Followed recipe exactly, except I doubled the peaches, using two (2) 29 oz. cans of peaches. It is actually a very pretty dessert - don't know what other reviewers are talking about! The only thing I would change is I would add some sugar to the "crust". I think it needed to be a little sweeter. Topped with fresh whipped cream - very good! Would like to try this with strawberries or cherries. This has to be one of the easiest desserts I've ever made.
Bake the crust for 10 mins before putting peaches and stuff on top. Need more than 1 can of peaches.. need like 2-3 cans/jars. Optional: use peaches and cream cream cheese! use splenda and less of it, because this comes out very sweet. When putting cinnamon and sugar on top, swirl it INTo the cream cheese topping to make it extra pretty!
Very tasty and easy enough to make. I doubled the batch and followed other reviewers advice of baking the cake batter 10 minutes before adding peaches. I found doing this dried the cake out a bit. I think I'll try it without prebaking next time. Definately a keeper. I made peach sauce with the juice in case people wanted to drizzle some on the pie, but it didn't need it. The sauce will be great over ice cream :)
This is a wonderful recipe that i now get asked to bring to every get together. I use a 10 in springform pan, i do not recommend cooking the cake part for a few minutes before adding the peaches if you use this size pan. I have tried it both ways and like it better when the peaches get a chance to fall down in the cake part of the dessert. If you use a smaller pan i can see how you would need to cook it first to make sure it is done.
I made this with fresh strawberries sliced and lightly sweetened with sugar. Otherwise made as written and it turned out very well. I wasn't expecting a "pie crust" so I wasn't disappointed. I like that the whole pie wasn't too sweet, and the cream cheese topping did the trick. Very good, easy, recipe. Will try my other favorite fruits. Next summer if I can get my hands on some black raspberries, I think they will be the ultimate! Thanks for a great recipe! *** NOTE*** I suspect that the folks who had trouble with the bottom layer being tough or rubbery may have overbeaten the batter. Being somewhat old-school, I stirred mine by hand and with a sturdy whisk, and the crust was fine, yes a bit cake-like but that's what the recipe is. If you expected a real pie crust without making one...you are being unrealistic.
I tried this out on our monthly Family Night and everyone loved it! I took the suggestions of others and baked the "crust" for 10 minutes or more, and once it had firmed up a bit, took it out of the oven and after it had cooled off (about 5 minutes) I brushed egg on top to create a barrier between the crust and the peaches. I put it back in the oven for another five minutes and took it out again and followed the rest of the recipe as indicated. Once it was done, I let it cool off and refrigerated it overnight with awesome results. The crust was tasty, not too sweet, and the combination of peaches with the cream cheese was a big hit. A bit time consuming but the results are worth it.
Will certainly make again ! Next time I will decrease sugar in cream cheese..a bit sweet. I used 3 tbsp of peach schnapps instead of peach juice for more flavour
I absolutely LOVED this pie!! I would definitely make it again - I look forward to using blueberries and strawberries. I pretty much shot the fat in the butt by substituting the butter for 3 tbsp. applesauce and using half lowfat and half nonfat cream cheese. I also used less sugar and whole-wheat flour. You couldn't tell the difference! I would just add more fruit. My favorite part was the cream cheese topping - just like cheesecake!!
5 stars for sure-I put this recipe aside thinking how good could a dessert taste with canned peaches...Well I'm so glad I gave it a try because it is to die for. What a treat to find a not so average dessert that tastes so fabulous. I used a can of diced peaches instead of sliced(all I had) and only sprinkled maybe half the sugar/cinnamon mixture on top and baked for 30 minutes and it was perfect. I'm not sure why others crust didn't turn out right because mine was perfect without pre-baking. It's not suppose to be like a standard pie crust. Also make sure to use a 10 inch pie plate because I think most standard pie plates they make now are 9 inch and that could be why the crusts are not coming out so great. Leave out some of the crust mixture if that's the case. You will love this-don't pass it up like I did!
DELICIOUS!! I used a 10" springform pan and cooked the crust for 10 minutes before adding peaches...it came out PERFECT. Thank you so much for this recipe!
This was very unique. I think I would have enjoyed it fresh out of the oven, though, rather than chilled. It smelled so good! I also baked the "crust" for 10 minutes before putting fresh peaches on. I only needed about 3 peaches to cover the pan, but they were very large peaches! I used 3 tbsp. peach jam instead of the canned juice. Yum!
This is an excellent recipe! My son didn't care for the peaches so I made another one with pineapple chunks and it was just as great..kind of like a pineapple upside down cake with a twist! I will try the advice of doubling this recipe and baking in a 13x9 pan cuz one round pie is definitely not enough for us. Thanks for a great recipe...a definite keeper!!!!
This recipe is essentially a cheesecake with a self-making crust. That is why it may still be runny after 1/2 hr. in the oven. I continued baking for a total of one hour, until it no longer jiggled when shaken. If you leave off the cinnamon topping, you can monitor the doneness by the color of the surface. I did add a little sour cream to the cream cheese, which made it even more like a cheesecake. It continues to firm up as it cools.
I found this recipe on your site by searching for award winning pies, our church was having a pie contest. So I made the pie, I didn't think it turned out good, it was not solid and looked underdone. But I was running out of time, so I took the pie to church. The judges had about 10 pies to judge, I knew it was an award winning pie but I didn't think it turned out good. To my surprise I came in first, with OVERWHELMING comments from the judges and many others. They wanted to know who made that FANTASTIC pie. I followed the recipe to the T. I didn't change a thing. The only thing I would add is " serve the pie warm". They just loved it. WOW. Thanks for a fantastic pie. But it tends to look like a cake, but it's a pie. Again, WOW WOW WOW.
I just made this pie for the second time, I bake the pudding mixture for about 15 minutes then add the peaches and cream cheese on top, then bake for another 30 or more minutes. It was best pie at Thanksgiving dinner! If you want, you should add another small can of drained peaches to fill the top of the "crust". I used a glass pie dish and it came out just the same. Very pleased with the results, and it is delicious.
I made this last night for some guys helping out around the house. They seemed to like it. I only had instant pudding and that seemed to only matter in the consistancy of the crust. It was not pourable like the instructions say. Anyone else used both and know the difference?
I was apprehensive about making this after reading most of the reviews but overall it was successful. I bought whole peaches in juice from Trader Joes so I was able to slice them very thinly, which complimented the assembly. I also was short on flour by 1/4 c so I substituted an equivalent amount of powdered sugar. That made the base just the right amount of sweet and I think may have helped avoid the problem of gooeyness because of the cornstarch in the sugar. I also used much more cinnamon sugar mixture to cover the entire top of the pie. Baking in an aluminum cake pan I let it go until the top was completely browned, about an hour. My boyfriend loved it but it wasn't a personal favorite for me.
Have made this many times. One of my families favorites, especially with fresh peaches from our tree. With fresh peaches, I put a little sugar on them and wait a little while for some juice to drain out. I save the juice I don't mix with the cream cheese for pancake syrup. SO GOOD!
I used a spring form pan per the recommendations of other users and it turned out amazing! After running an edge around the outside of the pan, I removed the outside of the pan and the pie was beautiful! Great presentation! The taste was equally as impressive and I'm already thinking about when I can make it again! Thanks for sharing Debbi! I made no changes to the recipe because it's perfect as-is.
I used a 2.5quart casserole dish for mine and it turned out just fine -- like a cobbler. Also, I used an extra can of peaches plus the larger size box of vanilla pudding and it still made a pretty small dessert- will definitely double ingredients when I make it again. I baked then chilled overnight before taking to our Trivial Pursuit potluck party. Within minutes of setting it on the table it was gone and compliments were flowing, so I'd have to say it's a success! Thanks Debbi for posting the recipe!
I would rate this one ten stars if I could!! So delicious and so easy. I read some of the other reviews oh how the pie comes out kind of mushy...I simply cooked it at 360 instead of 350 and left it in the over for about ten minutes longer and it came out perfect. Some ovens may be different though...so pay close attention so it doesn't burn. Will definitely make this one many more times in the future.
This is a FABULOUS, YUMMY, EASY recipe that my husband and I LOVE!!! What more can I say?
Delicious peach pie. We liked that it is a refrigerated pie - the coolness of the pie really brings the flavors out. Thanks for sharing the recipe.
Absolutely delicious and made with canned peaches! I doubled the recipe for 9x13 and took advice of others to use more peaches, used 3 large cans of generic peaches and it was outstanding!! Tried it warm - yummy, room temp - very good, cold - perfect!! Try it, you won't be disappointed!
My boyfriend loved this, and asked me to come up with a red velvet strawberry version. I think it would be possible to do. I also really liked it, but it was more of a cheesecake than a pie, and I'm not a huge fan of cheesecake. But that's a personal preference, and overall, this was a really good recipe.
Pretty presentation on this one. Tasted alot like peach shortcake. My hubby loved this, but I wasn't too crazy about it. It comes out like peaches on top of a sweet shortcake with a creamy topping. By the way,to Tina: put the pudding in dry. Thanks, Debbi. Guess I was expecting a knock-my-sox-off dessert. ;0
This recipe was good and easy, but I was expecting more with all the stars, it deserves 3 stars, but no more. I used fresh peaches and it was very good.
This was very good - actually tasted more like a peach cobbler. I used 3/4 cup sugar and 2 16 oz bags of frozen peaches in a deep dish pie crust. I brushed the crust with egg white before filling. I baked the pie for 15 mins at 400 and then 45 mins at 350. The last 20 minutes I sprinkled (1/4 C brown sugar, 1 Tbsp softened butter and 1/2 tsp cinnamon) on top, and then some glazed pecans.
This was award worthy!!! I didn't have a deep dish pie pan, so I used a springform pan and it worked great. Followed the recipe exactly, except I added 1/4 tea of peach extract to the peach juice, and boy was that a good idea. Really added extra peach flavor.
I have made this desert for many years, and it has always been a big hit. Everybody wants the recipe, everybody! There is nothing I would change, and never have. It's very,very easy to make, and looks very nice. I use a clear glass 10 inch pie dish and that is just fine.
Super yummy! Comforting and unique.
This is an amazingly delicious dish! We ALL loved it!! I sprinkled a little brown sugar over the peaches ... what a yummy addition! I also made the dessert in an 8x8 square, glass pan and baked it for nearly 45 minutes ... it was done perfectly in the middle! We're anxious to try it with fresh blueberries!
Amazing dessert!!!! I get asked for this recipe EVERY time I bring it somewhere. You must follow this recipe exactly. I bake it in a springform pan for easy removal after it has cooled in the refrigerator. THANK YOU for posting this recipe!!!
You weren't just whistling dixie when you said this was AWARD WINNING! Thanks!!!!!! :-)))))
The first time I made this pie, I felt like something was lacking with the top part, it didn't taste right, and I cooked it too long and the bottom crust was a little dry. The second time I made it, I used two (8 oz)cream cheeses instead of one, and checked it after 25 minutes, and boy did that make all the difference!! Even my stepfather, who absolutely hates sweets, had two huge pieces!!
My husband and I love this recipe, but we like the crust a bit sweeter, so I use a large box of instant pudding. It's great. I also only use about 2 tablespoons of the peach syrup to make the cream cheese topping. It sets a bit easier that way.
Easy suggestion- try mixing some chopped pecans into the 'crust' mixture. Great addition!
This is AWESOME! I wanted to eat the whole pie!!!
WOW!! This is awesomely(?) good;) I used fresh B.C. peaches in a springform pan with brown sugar & cinnamon. A keeper for sure.
I thought this pie was great, but I think I would add more peaches next time. Maybe it was that I thought of it as a peach pie. So next time I may double the recipe and put in 3 cans of peaches.
This is AMAZING! I made this exactly as written, but did cook the pudding base for 15 minutes until firm, hoping that it would come out less mushy- as per reviews. I also used a 9" stoneware pie pan, and used only 80% of the pudding batter. It was perfect. almost the entire pie was eaten within an hour. I'm making another today. :) I could easily see how interchangeable the peaches are. It would be great with blueberries, strawberries, pineapple. Possibilities are endless. This is easily my personal best find on allrecipes.com Good luck & I hope yours comes out as good as mine.
I used fresh peaches (so I didnt have the Peach sauce to add to the cream cheese) and it was amazing! We loved everything about it. I also only had tapioca pudding mix- I was afraid that that would cause problems- not at all!
I was disappointed in this recipe after I read all the rave reviews it got. I did take the advice of others by doubling the recipe and baking the crust 10 minutes before adding the peaches. I even chilled it a couple of days in advance. It didn't look appealing when it came out of the oven (cinnamon/sugar topping), so I spread real whipping cream on the top. The crust tasted doughy even though I baked it the required time. I was somewhat embarrassed that I served it at a 4th of July party even though most people said they liked it. I think they were just being nice though! I probably won't make this again.
This was a great recipe. The only thing I changed was I used a spring pan, cooked the flour mix for 10 min., then pushed some of the mix up the side of the pan to make a well. Then cooked it for 5 min. more. Add the peaches and the cream cheese mix. This way the cream cheese mix can be pushed to the flour mix. will make again.
I thought this recipe was wonderful as did my family. I thought it was a pretty pie. I did every thig by the recipe and baked it just like it said and I had no problems at all. I wonder if some of the others maybe mixed the pudding to the box directions? I added it dry to the mix. I was VERY pleased with mine. I cant wait to share it with others.
Can we give a higher rating?? This recipe was outstanding! I followed previous reviewers' advice and doubled the recipe, and baked in a 9X13 pan. It was very loose at 35 minutes, so I baked another 10. I chilled it for roughly 5 hours, so it was nice and cold when I served it. It was so fantastic, that my husband and I took second helpings when the kids were in bed. I think it would really wonderful using a variety of different fruit, but the peaches were perfect!
Man, is this a good recipe. It's deceptively easy, uses basic ingredients, and tastes great. The end result is almost like a peach shortcake with cream cheese frosting on top. Definitely give this one a try.
Wow! This dessert was really good! I doubled it using a 9x13 pan and it came out great. My husband who's not even a big sweets eater couldn't get enough and made me promise to make it again soon!
We had this dessert with friends last night- nobody liked it very much! I was disappointed. It is easy to make but I wouldn't try it again. I think it was the cream cheese- it just wasn't something we liked & there were 4 of us with very different tastes, so... take it for what it's worth.
Ok this only lasted 5 minutes at our BBQ the other weekend. People couldn't stop talking about how good it was!
Great recipe!! Very different. I'm from the Netherlands so it is always hard to find good substitutes for some ingredients. We used 'monchou' creemcheese and it worked out fine. My boyfriend made this recipe two times and although he is not an experienced cook, the pie was wonderful.
I used frozen peaches (thawed) for this recipe and it worked quite nicely. This is kind of a cross between, cobbler, cheesecake and pie. Bottom line it was not complicated and very tasty.
I have made this three times now and I never get tired of it. All the people who have tried it just love it! Definitely a keeper!
Everyone loved it - it was the favorite this year.
I didn't really like this recipe. It wasn't very peachy tasting even though there were peaches in it, the "crust" was more like cake than anything else, and the top layer with cream cheese, though delicious, was very very very rich. I was expecting something more pie-like and got something more deep-dish-cake like. I probably won't make it again.
what a mess! after baking for the requisite 30 min. using my convection oven and adding layers of foil to a lower rack to catch the never ending drips, i scooped the goop into a glass pie pan. i nuked the goop for more than 15 minutes and determined i will NOT use this recipe again. it just wasn't worth the mess and the flavor of the "crust" was artificial. (i followed the recipe and my ingredients were all good,
eh. Not as great as everyone is saying. Crust was mushy as well. Cream cheese topping came out well. Used fresh peaches so I didn't have the syrup so I added a splash of pomegranate blueberry juice. mmm.
I didn't have any baking powder so I substituted self rising flour for the salt flour and baking powder. I didn't have any vanilla cook and serve pudding mix but I did have a box of pistachio instant pudding mix. I did have to use a couple tablespoons more milk cause it was way too thick. I didn't have enough butter so used just a tablespoon . I didn't have peaches so I used a 20 oz can of chunk pineapple. The cream cheese was cold so I put that in the microwave with the right amt of pineapple juice. I didn't have enough cinnamon so only used a 1/4 teaspoon with the sugar for the topping. I used a 9x3 inch cake pan and clumped and spread in the pistachio mess in the bottom I then spread over the pineapple chunks and then literally poured the cream cheese mixture over the top and then sprinkled the sugar mixture and tossed it in the oven. I literally did everything wrong to this recipe... IT TURNED OUT WONDERFUL! THIS IS A TOTAL WINNER. My sister used mango instead of the peaches. She followed directions...lol.. and was the hit of her potluck. 500 stars!!
Loved this recipe too, as has everyone we fed it to. It is more like a cake/cheesecake than pie. I wonder if the reviewer who said it was "rubbery" used instant pudding by mistake - I started to because my eye caught the word "instant" in haste (makes waste) so sent my husband to the store and started over. I did bake the bad crust too - had to see what would happen and the result could be called rubbery. 4/4-I did make this, as one reviewer suggested, with 1/2 W.W. flour, 1/2 light cr. cheese and 1/2 regular, and substituted applesauce for the butter and used blueberries. Results were quite acceptable and you feel better about it because its healthier!
THANK YOU for sharing this recipe! DH & I both went nuts over it! Followed the recipe to the letter! We too would give it a blue ribbon!
Made this is a spring form pan. Doubled the peaches and cream cheese mixtures only. Garnished with strawberrys and served this on pedestal cake plate. Served at at Mother's Day brunch and everyone claimed to loved it. Presentation was very nice---do not know why every one is complaining about the appearance of this dessert. More like a cheese cake.
I tried this recipe late yesterday night to serve for family. It was delicious. Everyone loved it, and asked for second helpings. I did not have a 10" pie pan though, so I used my 13x9 glass pan. Cooked for 30 min exactly (probably because it was shallower than being in a 10" pie pan). I might have been able to pull it a minute or two before and just let it sit. We ate it warm - didn't wait for it too cool. For people who want to know: THERE IS NO PIE CRUST. The cream cheese topping is the 'crust'. Method: I put the batter in the pan and carefully laid out the peaches side by side - three rows of peaches. Then, I dolloped as much of the cream cheese mixture as I could (left a 1" border around the end). Used a spatula to grab it all. Then, I carefully spread it over the peaches. Last, I dusted the cinnamon sugar mixture. That made the whole house smell GREAT. I'll make this recipe again for my next family event. Super easy.
Very easy to make and even easier to eat. One of the best pie's I've ever had.
Our family loved it especially the pickiest eater in the house wanted seconds. Very yummy thank you for sharing your recipe.
Very good "pie" that is almost more like a cobbler on the bottom. I had a small taste right after it came out of the oven before chilling as the recipe directed. I think it was much better warm than chilled. However, both ways were very yummy. Thank you for sharing your recipe!
Wonderful! Took this to a neighborhood picnic last summer and it was the first dessert gone!
This was very good. I used a 10" springform pan, and used about 5 fresh peeled peaches. I also cooked it for about 45 minutes, and then cooled it for a few hours. When it came out of the oven, it looked a little runny, but it firmed up after chilling.
After his first bite of this pie, my 83-year-old father-in-law declared, and I quote: "This is better than heroin!" I assure you that my father-in-law has never used heroin, but enough said.
I made this pie twice and both times I got rave reviews on it. I plan on trying fresh strawberries to create a strawberry cream pie..yum! This is a nice spring/summer recipe!! Thanks for the great recipe.........!!!
This was awesome! I used fresh peaches. Since I didn't have the juice from canned peaches I used peach brandy. Can't wait to try it with strawberries!
Just loved this! I did not beat the cream cheese long enough, but it still came out very nice...next time I will try to stay out of it until it is cold! I had to try it warm! After it had cooled in the refrigerator, it was quite fun. Thanx for a great one. It reminded me of peach cobbler with cream.
Wonderful, and very fast to put together. So far, I have made this with, peaches, raspberries,and mandarin oranges. Going to try cherries or maybe blueberries next. Always comes out great, and no pie crust to make!!!
My family loved this recipe. it turned out perfect in a 10 inch disposable aluminum pie plate. I did bake it about 10min more than recipe stated. It was light and delicious.
Very easy to put together, and the taste is exceptional! The only thing I did differently was to use a 10-inch springform pan and I also used a sugar and cinnamon mix that was already purchased. I would like to try this with blueberries next!
Although it comes out looking like a pie it tasted more like a cake. I was not too happy with the taste, but my husband seemed to enjoy it. I think I will try it with a different fruit - although the taste I didn't care for seemed to come from the cake itself. This was a very easy dish.