Luscious Peaches and Cream Pie Recipe | Instructional Video
A wonderful dessert and so easy to make. Really you could make this without a pie crust if you like. I always keep a few pie crusts in the freezer so I used one. But the original recipe doesn’t have one. And seriously, I do recommend using Canned Peaches for this one. I know right, seems sacrilegious to suggest canned peaches but trust me it just works better.
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Recipe: Award Winning Peaches and Cream Pie
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INGREDIENTS:
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
Directions
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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PEACHES & CREAM PIE : fail : SEPTEMBER PIES DAY 5
We're made a Peaches and Cream pie, but it didn't turn out quite like we hoped!
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No Bake Peaches & Cream Pie Recipe
Loaded with fresh peaches, our No Bake Peaches & Cream Pie is quick, easy and perfect for summer. Enjoy frozen as an ice-box pie or refrigerated for a light and fluffy chiffon pie.
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