Peaches and Cream Pie (Award-Winning)

hands-on 30 min
total 6 hr
serves 8

Ingredients

• 1½ pounds fresh peaches (about 4 peaches), pitted and sliced ¼ inch thick
• ¾ cup plus 1 tablespoon sugar
• 1 (3 to 3.4 ounce) package cook-and-serve, non-instant vanilla pudding mix (Don’t use instant; you won’t love the result)
• ¾ cup flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup plus 3 tablespoons milk
• 3 tablespoons butter, softened
• 1 egg
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon cinnamon

1. Preheat oven to 350°F. Coat a deep 10-inch pie plate with cooking spray.
2. Toss together peaches and ¼ cup sugar in a bowl.
3. Stir together pudding mix, flour, baking powder, and salt in another bowl. Add ½ cup milk, the butter, and egg; beat with an electric mixer at medium speed 2 minutes. 
4. Pour mixture into prepared pie plate. Toss together peaches and sugar once more, then spoon evenly on top.
5. Beat cream cheese in a bowl with an electric mixer at medium speed until fluffy, about 1 minute. Add ½ cup sugar and remaining 3 tablespoons milk; beat 2 minutes more. Spoon mixture over pie and gently spread to within 1 inch of edge. Mix together cinnamon and remaining tablespoon sugar in a small bowl; sprinkle over pie. 
6. Bake until golden brown, 30 to 35 minutes. Let cool on a wire rack 1 hour . 
7. Chill, covered, at least 4 hours or up to 24 hours.

Nutrition Facts

PER SLICE: 
353 CAL; 
15.7g FAT (9.1g SAT);

5.2g PRO; 
50g CARB; 
1.7g FIBER; 
413mg SODIUM;

37g SUGARS

Variation:

“I baked the crust 10 minutes before putting the peaches and stuff on top. I also swirled the cinnamon and sugar into the cream cheese topping to make it extra pretty.” – JKIM53