Gold Medal Peaches and Cream Pie

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 9×13 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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