Peaches & Cream Pie

In case you haven’t noticed from the recipes I have posted so far, I love desserts. And there is nothing I like better than peaches and cream in whatever form it may occur. Have you ever bought those Quaker Oats Variety packs of instant oatmeal? Whenever I bought those for my kids I would take out the peaches and cream flavors for my self. I don’t even think they knew those flavors existed until they were teenagers.

So when I saw this recipe on I knew I had to try it. But I never did. I just hadn’t gotten around to it. Not yet anyway. I am determined to stay true to my diet this year. So, I won’t be making any desserts anytime soon. But I think you should. So here’s the recipe. You can come back and let me know how it is. Maybe I can live vicariously through your experience.


3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounces) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounces) can sliced peaches, drained and syrup reserved
1 (8 ounces) package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon


Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10-inch deep-dish pie pan.

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.

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.

Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

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