Peaches and Cream Pie

Serves: 8
Total Calories: 219


3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3-ounce) package vanilla pudding mix (not instant)
3 tablespoons margarine, softened
1 egg
1/2 cup milk
1 (29-ounce) can peach, sliced, drained, reserve juice
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
3 tablespoons peach juice
1 tablespoon sugar
1/2 teaspoon cinnamon


Combine all ingredients and beat with mixer 2 minutes. Pour into greased 9-inch pie plate. Set aside.

Place peaches over Crust. Combine remaining Filling ingredients and spoon over top of fruit to within one inch of edge of dish.

Mix Topping ingredients together and sprinkle over pie. Bake in preheated 350° oven 35–40 minutes. Refrigerate and serve cold. Must be prepared several hours ahead.

Nutritional Facts:

Serves: 8
Total Calories: 219
Calories from Fat: 111

This Peaches and Cream Pie recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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