This Peach Cream Cheese Pie recipe comes from my Mother’s second husband’s deceased wife. The pass down method for this recipe is a bit convoluted, but the pie is delicious.
Peach Cream Cheese Pie
-
- Cook Time
- Minutes
-
- Yield
- 1
Recipe Rating
- (4.5 /5)
- 1 rating
Ingredients
- CAKE BATTER:
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 4 oz package vanilla pudding, NOT instant
- 1 large egg
- 1/2 cup milk
- 1 can sliced peaches, large, naturally sweetened
- CHEESE MIXTURE:
- 1 8 oz package cream cheese
- 1/2 cup sugar
- 3 tablespoons peach juice
- TOPPING:
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
Nutrition Info
-
194 Calories
-
9g Fat
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4g Protein
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25g Carbohydrate
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1g Dietary Fiber
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48mg Cholesterol
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268mg Sodium
Instructions
- Preheat oven to 350º F.
- Mix the flour, baking powder, pudding mix and salt together then pour in egg and milk and mix into a batter. Pour into a greased 10" pie pan.
- Place the well drained peaches on top of the cake batter, fanning them about 1" around the edges.
- Mix sugar, cream cheese and peach juice and spread mixture over the top (keeping 1" from sides of pan). Sprinkle with cinnamon and sugar mixture.
- Bake for 30 to 35 minutes. Cheese will be bubbly and loose. It will firm as it cools.
- SPECIAL NOTE: This pie will need to be kept in the refrigerator.
- Servings : 10
- Course : Dessert
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