Tuesday, July 20, 2021

Peaches and Cream Pie


I'd never had or heard of this pie until a blogger/vlogger offered it as a free download for subscribing to her blog.  I looked online to find another recipe that is similar to hers to share here, so I can't say it's tried and true, but she's not shared hers to the general public and I don't like to share a recipe that isn't public domain or strictly mine.

Peaches and Cream Pie

  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 ounces Cook & Serve vanilla pudding mix (NOT instant
  • 3 Tbsps butter at room temperature
  • 1 egg
  • 1/2 cup milk
  • 15 ounces canned sliced peaches, drained, reserving 5 Tbsps of peach juice
  • 8 ounces cream cheese at room temperature
  • 1/2 cup sugar

Mix flour, baking powder, salt and vanilla pudding mix.  Mix with butter, egg and milk.  Spread mixture evenly over a greased pie pan.  I use a big 10 inch pan to make this recipe.

Now lay peaches out in a pretty pattern on the batter mixture.

In a separate bowl, mix cream cheese, sugar and 5 Tbsps of the reserved peach juice.  Spoon the cream cheese mixture over the peach slices.  Spread lightly over the peaches.

Bake at 350F for 30-35 minutes.  Cool completely before serving.  This pie really is best when it's cooler or even stored covered in the fridge.


  1. Amish make this using a custard at the base with sliced fresh peaches on top. They have used drained canned peaches also