Cookies that are tasty and semi-healthy.
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ¾ cup all-purpose flour
- 1 (3 ounce) package non-instant vanilla pudding mix
- 3 tablespoons butter
- 1 egg
- ½ cup milk
- 2 ½ cups canned sliced peaches, syrup reserved
- 1 (8 ounce) package cream cheese
- ½ cup white sugar
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
- Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
- Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 214 mg |
| Sugars | 38 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Have been making this for years….it is soooo good…a family favorite for sure
Another good fast and easy dessert to make.
Fast to prepare and yummy!
I followed the original recipe using fresh peaches that were frozen last fall. I also added Cardamon and Cinnamon into the base batter. In the cream cheese topping I added vanilla bean paste. I did still use the syrup from canned peaches! I had a request from m girlfriends mom for something “peachy” for her birthday and everyone in the family has requested me to make this for every family function we have.. this dish was not a home run, it was a Grand Slam with a Hat Trick
Home dang run. Gee haw, this recipe leaves ’em wanting more. Very easy to make, and superb results. Two things to remember, 1) 1 package of cream cheese will spread a bit thin on the top, I used two. 2) when they say drain the peaches well….they mean it! With mine the center was a bit runny. Otherwise what a hit despite operator error,
Amazing! ive made it several times and its always a hit. I have to be careful with overbaking as it dires up if I wait for the top the be golden brown. but leaving it light and creamy just adds to the fruit and cream pie!
keeper recipe!! Don’t expect any left-overs.
I baked the crust first for about 10 min. as one reviewer suggested. It was good. but next time I think I’ll do as the directions suggest.
Very good! And very easy to make
I hesitated to make this because of the vanilla pudding mix and the canned peaches. I almost never use any processed food. But I gave it a try with these results: Too sweet. Would only use 1/4 to 1/3 cup pure cane sugar. (plus add’l for the top ) I used peaches packed with pear concentrate – no added sugar. I baked it in a 10 in. spring form pan lined with parchment. It baked perfectly, looked great but was too sweet. Crust was not soggy but nicely browned and if it was soft in areas, it was like pudding. No problem. The top does not brown so don’t leave it in the oven waiting for this to happen. I baked it about 33 minutes. I will try fresh raspberries in the future and would love to have some food magazine make over the crust so I would not have to use vanilla pudding mix. I’m sure it can be done. Will try again with other fresh fruit and reduced sugar.
One of my all time fav desserts
I make this on regular pie crust and it is fantastic. Try using apples – yummy. I’ve also used blackberries, blueberries and huckleberries. You can also replace the sugar with Splenda. My favorite pie!
With only slight variations, this is a wonderful, pretty, easy to prepare dessert I’ve been making since 1983. (I write this as I refer to my battered and stained 4×6″ index card with the notation “2/83 – Very good!!”- that’s how we did things back then!) The differences, while minor, are worth noting in this old, classic recipe. Add 1 tsp. baking flour to the flour/pudding mixture. Use melted butter as it is easier to incorporate. I use a 16 oz. can of sliced peaches, reserving 1/3 cup of the liquid. I chop the peaches before sprinkling them atop the batter. Add the 1/3 cup reserved peach liquid to the cream cheese. Finally, I use an 8×8” square pan and in so doing I find I need to bake this a little longer (directions say 45 minutes). Fond memories on this one.
This was very easy to make and so delicious. I made it a third time with blueberries and it was even better than with peaches. I also used instant pudding the third time and we didn’t detect any difference between the non-instant and instant. Very good recipe.
Easy to put together with simple ingredients. However the peaches must be very well drained or they tend to cause the cheese custard part not to set very well. I found it to be ok: my kids said the crust reminded them of a chewy, dense cobbler base but I had a hard time trying to get this pie finished in a week as it wasn’t particularly impressive. Very sweet, best served chilled we found.
“This is the devil” says my brother. Everyone loves this. Ive totally altered this but its more awesome each time. You have to eat it right out of the oven though, its not quite the same cold.And I’ve made alot of these. Great recipe
I have made this several times and it is always requested. Moist and delicious and is easy to change up with other ingredients
Good and easy.
Wonderful pie! I’ve made it twice, following the recipe exactly, and it turned out perfectly. Might try switching in different fruits next time.
This was good, but I expected it to be better. I love peaches so I’m not sure why I wasn’t so excited about it.
after the first spoonful you just have to sit down and say wow!!!! I used a 10inch springform pan and baked the ‘crust’ for 10 minutes just while I mixed the cream mixture. It came out perfect 🙂