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Award Winning Peaches and Cream Pie

Rated as 4.51 out of 5 Stars

"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."
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Ingredients

3 h 30 m servings 370
Original recipe yields 8 servings (1 - 10 inch pie)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  2. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  3. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 370 calories; 15.2 53.8 5.5 67 422 Full nutrition

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Reviews

Read all reviews 963
  1. 1187 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 ...

Most helpful critical review

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 presen...

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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 ...

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...

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 ...

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...

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...

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...

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 ...

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, ...

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 flo...