Peaches and Cream Pie


February 8, 2018

All the best recipes come recommended by friends - and this is a winner! Jennifer Clark, Morgan Utah, shares her family favorite recipe for Peaches and Cream Pie. For her hungry troop she doubles the recipe and bakes it in a 9x13 pan. And if you don't have a troop to feed, the leftovers are perfect.

  • Yields: 8 servings


¾ cup flour

1 teaspoon baking powder

½ teaspoon salt

2 tablespoons butter, softened

1 small package (3-oz) vanilla instant pudding mix

1 large egg

½ cup milk

1 can (29-oz) sliced peaches

1 package (8-oz) cream cheese, softened

½ cup sugar

3 tablespoons peach juice (from canned peaches)

Cinnamon and sugar*

Fresh blueberries, optional garnish


Preheat oven to 350 degrees. Butter sides and bottom of a 9-inch deep dish pie plate.

Combine flour, baking powder, salt, butter, pudding mix, egg and milk. Spread into the bottom of prepared pie plate to form a crust.

Drain peaches, reserving 3-tablespoons juice. Set peach juice aside and arrange peach slices over crust in pie plate. Alternate method, rough chop the peaches and spread in the bottom of prepared pie plate.

Beat together until smooth and creamy softened cream cheese, sugar, and 3-tablespoons reserved juice from the peaches. Spread cream cheese mixture over peaches. Sprinkle with cinnamon and sugar. Bake 30-35 minutes or until golden brown. Chill before cutting into pie slices (or scoop servings of warm pie into bowls for a cobbler like dessert). Garnish with optional fresh blueberries.

* Whats the best ratio of cinnamon to sugar? Like my mom said "Until it tastes right." Growing up I always hated that comment. After all, what does "right" taste like? It means your personal preference. If pressed for a ratio I suggest 3 to 1; or, 3-teaspoons sugar and 1-teaspoon cinnamon.


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