Studio 5 - Weekdays at 11am on KSL 5

Gold Medal Peaches and Cream Pie

By Becky Low
This dessert deserves to be at the top of the medal stand.

Becky Low shares how to make a delicious peaches and cream pie.


Peaches and Cream Pie


  • ¾ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons butter, softened
  • 1 small package (3-oz) vanilla instant pudding mix
  • 1 large egg
  • ½ cup milk
  • 1 can (29-oz) sliced peaches
  • 1 package (8-oz) cream cheese, softened
  • ½ cup sugar
  • 3 tablespoons peach juice (from canned peaches)
  • Cinnamon and sugar*


Preheat oven to 350 degrees. Butter sides and bottom of a 9-inch deep dish pie plate.

Combine flour, baking powder, salt, butter, pudding mix, egg and milk. Spread into the bottom of prepared pie plate to form a crust.

Drain peaches, reserving 3-tablespoons juice. Set peach juice aside and arrange peach slices over crust in pie plate.

Beat together until smooth and creamy softened cream cheese, sugar, and 3-tablespoons reserved juice from the peaches. Spread cream cheese mixture over peaches. Sprinkle with cinnamon and sugar. Bake 30-35 minutes or until golden brown. Chill before cutting.

All the best recipes come recommended by friends - and this is a winner! Jennifer Clark, Morgan Utah, shared with me her family favorite recipe for Peaches and Cream Pie. She doubles the recipe and bakes it in a 9x13 pan for her family (leftovers are great). Recipe serves 8.

*Combine 1-tablespoon sugar and 1-teaspoon cinnamon.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to or Facebook For nutrition research go to

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