Peaches and Cream Pie
This peach and cream pie has a layer of tender peach cake topped with a mixture of cream cheese and cinnamon. This peach and cream pie is a must-have dessert and a great way to exhaust those peaches.
INGREDIENTS
- 1 egg
- 1/2 teaspoon of salt
- 1/2 cup of milk
- 1 pkg. Non-instant vanilla pudding mix, 3 ounces
- 1 can sliced peaches, drained and reserved in syrup, 29 ounces
- 1 tablespoon of white sugar
- 3 tablespoons of butter, softened
- 1 teaspoon ground cinnamon
- 3/4 cup flour
- 1 teaspoon of baking powder
- 1 package of cream cheese, softened, 8 ounces
- 1/2 cup white sugar
Instructions
First, preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottom of a 10-inch deep pie pan.
Then, in a medium bowl, combine flour, salt, baking powder and pudding mix. Stir in the butter, egg and milk. Beat for 2 minutes. Pour the mixture into the pie pan. Arrange the peach slices on the pudding mixture.
In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup of sugar and 3 tablespoons of reserved peach syrup. Beat for 2 minutes. Pour mixture over peaches within 1 inch of edge of pan. Combine 1 tablespoon of sugar and 1 teaspoon of cinnamon and sprinkle on top.
Bake in preheated oven, 30 to 35 minutes, until golden brown. Refrigerate before serving. Good cooking time.
