Award Winning Peaches and Cream Pie Recipe
This recipe yields a fabulous 10-inch deep-dish pie with an unusual crust made with vanilla pudding, flour, milk, butter, and a bit of baking powder. Sliced peaches are spread over the crust and topped with a fluffy cream cheese layer. It 's then baked and chilled before serving.
This easy pie is made with canned peaches, so you can enjoy it year-round. It's delicious warm or cold, and it makes its own crust!
I found this recipe on your site by searching for award winning pies, our church was having a pie contest. So I made the pie, I didn't think it turned out good, it was not solid and looked underdone. But I was running out of time, so I took the pie to church. The judges had about 10 pies to judge, I knew it was an award winning pie but I didn't think it turned out good. To my surprise I came in first, with OVERWHELMING comments from the judges and many others. They wanted to know who made that FANTASTIC pie. I followed the recipe to the T. I didn't change a thing. The only thing I would add is " serve the pie warm". They just loved it. WOW. Thanks for a fantastic pie. But it tends to look like a cake, but it's a pie. Again, WOW WOW WOW.
Good pie. Loved the cream cheese filling. Would be even better with fresh peaches. 8-15-15 - Made it with fresh peaches. Used 3 Tablespoons of simple syrup in place of canned peach syrup. I also added a 1/2 teaspoon almond extract to the cream cheese layer.
Wow, this tasted SO good. I made it for Easter and made a bunch of other pies so this didnt get eaten like it would have if i only made this for dessert. The cream cheese tastes SO good. I would omit cinnamon and sugar, i didnt like it on the topping. I made it in a square 8 x 8 pan instead because i ran out of pie pans and it was just as good. I would next time cut the peaches up at least into thirds. The huge peach pieces gross me out, just too big and too much. I also topped it with cool whip topping to make it look prettier, it doesnt look all that great without it. Taste is REALLY unexpected and different. VERY good. 5 Stars and will make it again.
This was FANTASTIC! I basically followed the instructions as written, though I did as one reviewer suggested and added a few more peaches. I was going to pre-bake the "crust," but changed my mind at the last minute, and it still came out wonderfully. The only small issue I had was with the cream cheese--it says to spoon it onto the top, but I found it a bit thick and it just kind of plopped into the pie and didn't spread well. It was tasty, but still seemed a bit disproportianate with the bulk of the cream cheese mix settled in the center. I did exactly as the recipe said, so I'm not sure if anyone else has had this issue (haven't seen it in the reviews, so maybe it was just me!), but it's something I'll play with next time. And there will definitely be a next time! I chilled it after baking...I warmed mine and it was awesome, and others ate it chilled and loved it just as much. Added a dollop of Cool Whip...heaven. Thanks for a great recipe!!
This is by far the best pie/cake recipe I have ever found in my 50 years of cooking. I usually make it in an 8 by 8" Pyrex dish but have made in 9 by 13" cake pan, cheesecake pan, 9" pie plate, just about anything you could think of. Sometimes doubling the recipe sometimes not. Since discovering this recipe I have made it at least 100 times. Everyone LOVES it. The original recipe is fail safe and easy for any level of cooking experience. I've made it with other fruits as well but I must admit the canned peaches and original recipe is the best way to go. I'm so happy and thankful that Debbi Borsic submitted it. I can't wait for a pie contest to enter it in. It's defiantly a blue ribbon desert.
I had fresh peaches from here in East Texas. I put a little sugar over sliced peaches and made the syrup needed to add with cream cheese. Delicious!!