Award-Winning Peaches and Cream Pie Recipe
This award-winning Peaches and Cream Pie is a delightful dessert featuring a unique crust made with vanilla pudding mix, a luscious cream cheese filling, and juicy sliced peaches topped with cinnamon sugar. Baked to a golden perfection and chilled to set, this pie offers a perfect balance of sweet and creamy flavors, making it a crowd favorite and a consistent blue ribbon winner.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 3 hrs 10 mins
- Yield: 1 (10-inch) deep-dish pie, serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust:
- ¾ cup all-purpose flour
- 1 (3 ounce) package cook-and-serve vanilla pudding (not instant)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 3 tablespoons butter, softened
- 1 large egg
Filling:
- 1 (29 ounce) can sliced peaches in heavy syrup
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- 1 (8 ounce) package cream cheese, softened
- ½ cup white sugar
Instructions
- Gather Ingredients: Collect all the ingredients needed for the crust and filling to ensure a smooth baking process.
- Preheat Oven and Prepare Pie Plate: Preheat your oven to 350°F (175°C) and grease a 10-inch deep-dish pie plate to prevent sticking.
- Make Crust Mixture: In a bowl, whisk together the flour, cook-and-serve vanilla pudding mix, baking powder, and salt until evenly combined. Then add the milk, softened butter, and egg.
- Beat Crust: Using an electric mixer, beat the crust mixture for 2 minutes until smooth and well combined.
- Transfer Crust to Pie Plate: Pour and spread the crust mixture evenly into the prepared pie plate, forming the base of the pie.
- Prepare Peaches and Cinnamon Sugar: Drain the sliced peaches, reserving 3 tablespoons of the syrup. Combine 1 tablespoon of white sugar and 1 teaspoon ground cinnamon in a small bowl and set aside.
- Make Cream Cheese Mixture: In a separate bowl, beat softened cream cheese with an electric mixer until fluffy. Add ½ cup white sugar and the reserved 3 tablespoons of peach syrup, then continue beating for another 2 minutes until smooth.
- Assemble Pie: Arrange the drained peach slices evenly over the crust mixture in the pie plate. Spoon the cream cheese mixture over the peaches, spreading it to within 1 inch of the edge of the pie plate. Finally, sprinkle the cinnamon sugar mixture evenly on top.
- Bake the Pie: Place the pie in the preheated oven and bake for 30 to 35 minutes until the top is golden brown and the crust is cooked through.
- Cool and Chill: Remove the pie from the oven and let it sit on the counter for 20 minutes to cool slightly. Then transfer it to the refrigerator and chill for at least 2 hours before serving to allow it to set properly.
Notes
- Make sure to use cook-and-serve vanilla pudding, not instant, for the correct texture in the crust.
- Allowing the pie to chill for at least 2 hours is essential for the cream cheese filling to firm up and enhance flavors.
- Use a deep-dish pie plate to accommodate the thick filling and layered ingredients properly.
- For best results, soften the butter and cream cheese before mixing to ensure a smooth batter and filling.
- This pie is best served cold and can be stored in the refrigerator for up to 3 days.