Peaches and Cream Pie
User Reviews
4.2
Peaches and Cream Pie
Description
Peaches and Cream Pie blends soft peach slices with a tender base layer that combines a cooked vanilla pudding mix with flour, baking powder, milk, butter, and egg. The peaches are tossed with sugar and arranged over this base, providing a natural fruit sweetness and a slight juiciness to the pie. Over the peaches, a cream cheese layer made from softened cream cheese, sugar, and milk is spooned, adding a smooth and tangy richness that balances the fruit.
The pie is finished by sprinkling a cinnamon sugar mixture on top before baking. This topping develops a lightly spiced, caramelized crust during the bake. The overall texture includes a soft and creamy interior with a gentle firmness from the baked base. After baking, the pie is chilled for at least four hours so the layers firm up and flavors meld together.
Serving this pie chilled and with whipped cream complements its creamy texture and sweet cinnamon notes. It makes a pleasant dessert for seasonal peach availability and showcases a combination of fresh fruit and creamy layers in a baked pie format.
The recipe advises that canned peaches can be substituted if fresh peaches are unavailable, though the added sugar should be omitted in that case. Care is taken to not cover the edges completely with the cream cheese layer to allow for browning around the crust edges.
Ingredients
Peaches:
- 1 1/2 /2 lbs peach a 29 ounce can of canned peaches well drained can be substituted but don't add the sugar below, fresh, pitted, peeled (if desired) and sliced 1/4 inch thick
- 1/4 /4 cup white sugar
Base Layer:
- 1 (3.4 ounce) vanilla pudding mix not instant, cook and serve
- 3/4 /4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 /2 teaspoon salt
- 1/2 /2 cup milk
- 3 tablespoons butter softened
- 1 egg
Cream Cheese Layer:
- 1 cream cheese 8 ounce package; softened
- 1/2 /2 cup white sugar
- 3 tablespoons milk
Cinnamon Sugar:
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees. Coat the bottom and sides of 10-inch deep-dish pie pan with cooking spray.
- In a bowl, toss together the peaches and 1/4 cup of sugar in a bowl.
- For the Base Layer: In a mixing bowl, mix together pudding mix, flour, baking powder and salt. Add in milk, butter and egg. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- For the Cream Cheese Layer: In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons milk. Beat until creamy. Spoon mixture over peaches to within 1 inch of pan edge.
- For the Cinnamon Sugar: Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. It may seem like a lot but it is perfect when baked.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill completely (at least 4 hours). Slice and serve whipped cream.
Notes
- Canned peaches can be used instead of fresh; omit the added sugar if substituting canned peaches.
- Allow the pie to chill at least 4 hours after baking for best slice and set.
- The cream cheese layer should be spooned so it doesn’t reach the pan edges to ensure proper browning.
- Serve chilled with whipped cream to enhance the dessert’s creamy texture.
User Reviews
Overall Rating
4.2
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