For a simple side dish, cook some quick and delectable pan-fried asparagus with Parmesan.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs 20 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 8 |
| Yield: | 1 10-inch deep-dish pie |
Ingredients
- 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
- 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
- Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottom of a 10-inch deep-dish pie pan.
- Make the crust: Whisk flour, pudding mix, baking powder, and salt together in a bowl. Add milk, butter, and egg; beat with an electric mixer for 2 minutes. Pour into the prepared pie pan.
- Make the filling: Drain peaches, reserving 3 tablespoons syrup. Mix 1 tablespoon sugar and cinnamon together in a small bowl.
- Beat cream cheese in another small bowl until fluffy. Add 1/2 cup sugar and reserved syrup; beat for 2 minutes.
- Arrange sliced peaches over crust mixture. Spoon cream cheese mixture over peaches to within 1 inch of the pan edge, then sprinkle cinnamon sugar over top.
- Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 20 minutes, then chill for at least 2 hours before serving.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 422 mg |
| Sugars | 42 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe is great my family loves it I use fresh peaches though . The video is super annoying with the music though
I made this out of curiosity because of the pudding mix…ugh. Betty Crocker would be aghast. The idea is good, but this recipe is an abomination. In future, I will use a proper cake recipe as the base rather than resorting to a pudding mix loaded with artificial stuff to create the substance, and add an egg yolk or two to the cream cheese for better structure. After 35 minutes the centre was still liquid, so ended up baking it for 60 minutes. Dreadful. Sorry, but two thumbs down.
This is the best pie! My new favorite. The only things I doubled the cinnamon sugar mixture and added another spoonful of peach juice to the cream cheese mixture.
I made this exactly according to the recipe. Dreadful texture. The bottom layer is just a gooey mess. The cream cheese layer tastes fine but it’s another one of those soft textures. It was worse the 2nd day. No one in my house liked it and it ended up down the garburator. Really, I wish I could say something positive but can’t.
Great recipe! I made it twice for the potluck at work and received a lot of compliments! Second time I replaced canned peaches with fresh (pealled) and like that way much better. I slightly sauteed peaches with 1 Tbsp of peach liqueur and some sugar. I think I will keep this changes.
Just made this for the second time, absolutely DELICIOUS! Definitely better with the cook and serve pudding compared to the instant. And I only had a 15 oz can of peaches so I added about 1/2 cup of blueberries. Absolutely DELICIOUS!
I remember making this recipe many years ago. It was in an old cookbook that I had. I subbed peach schnapps for the syrup. The filling was pretty good , but the crust had an unpleasant gummy texture. Would make again, but with a different crust.
The recipe was easy to follow. My cake batter was a thick consistency, nothing like the video. One 15 oz can was enough peaches to fill the area. I haven’t tried the flavor yet but after reading the reviews I am a little worried about how it baked up. I’m serving it at work tomorrow and I hope it’s cooked through. 4 stars for the fun of baking.
Oh my god!! I have made this several times and people fight over the last piece. AMAZING!!!! I now have to make 2 at a time. I cut the peach slices into bite size.
Best peach pie ever.
At the beginning of preparing this recipe was a little skeptical. Had to try it. Followed the recipe to a T with the advice of other reviews to precook the crust. This I did however I backed off to only 7 minutes. This allowed the peaches to still mix in with the crust. I used a 10″ spring form pan as from another reviewer stated. It turned out amazing. Thanks for this recipe. Will definitely be making again.
I obviously did something wrong. My crust was certainly not pourable. I used gluten free all purpose flour and maybe that’s what made the difference. It’s an ok pie now, but nothing to rave about.
this was so good. My whole family loved it. I’ve already made it twice within one week and I’m making it again for Thanksgiving. Thank you so much so good.
I have been making this recipe for years. It’s always a hit and is often requested. The only change I make is using French Vanilla rather than plain vanilla pudding. I prefer to serve it fresh from the oven or room temperature. Great with peach or vanilla ice cream. One year I did have to double the ingredients and use a 9×12 baking pan for a larger crowd.
Won dessert contest at work party. Love this pie any suggestions on how to make Ina sheet pan there just wasn’t enough.
I have made this pie too many times to count especially when peaches are nice and ripe. And that is the only thing I have changed and some extra sugar for fresh peaches and there is NO ONE that doesn’t LOVE this pie and asks for me to bring it for our Fall parties . Thank You for having a delicious recipe !
I like to use more cinnamon than called for once over the peaches.
I made this just like the recipe called and it was perfect. It is soooooo good. I will be making this again. If you love the flavor and texture of cheesecake, this is for you. Wonderful
I cut the amount of sugar in half. The pie is already very sweet. I make this all the time and it is delicious!!! A favorite of my family.
Great pie! Even used other fruits like strawberries, pineapple, blueberries. Once I made the crust with chocolate pudding and filled with cherries. Every time it has tasted excellent!
It’s my go-to recipe!! I always make sure I have the ingredients in my pantry, even though today I had to substitute the egg and the non-instant vanilla pudding mix. But that’s no problem! Comes out great every time!!