Peach Cream Cheese Pie Recipe 445

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AWARD WINNING PEACHES AND CREAM PIE

I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.

Provided by Debbi Borsick

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 3h30m

Yield 8

Number Of Ingredients 12



Award Winning Peaches and Cream Pie image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  • In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  • In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  • Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 53.8 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 422.2 mg, Sugar 41.5 g

¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
½ cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon

4-INGREDIENT PEACHES AND CREAM PIE

Together, peaches and cream are simply made for summer - and remember, the juicier the peaches, the more delicious. This recipe's dark horse is the water you add to the cream cheese; it transforms the dense cheese into a light, silky filling.

Provided by Food Network Kitchen

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 4



4-Ingredient Peaches and Cream Pie image

Steps:

  • Preheat an oven to 350 degrees F. Fit the pie crust into a 9-inch pie plate and fold and crimp the edges as desired. Lay a large piece of foil over the dough and fill with pie weights or raw rice. Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the weights and foil and continue to bake until the dough is golden brown, 15 to 20 minutes more. Set aside to cool completely on a rack.
  • Put the cream cheese, sugar and 1/4 cup water in a large bowl. With an electric mixer, beat on medium-high until light and smooth, about 2 minutes. Pour into the cooled pie crust and smooth out into an even layer. Top with the peach slices, loosely cover with plastic wrap and refrigerate until chilled, about 2 hours or up to overnight.

1 refrigerated rolled pie crust (homemade or store-bought)
Two 8-ounce blocks cream cheese, at room temperature
1 cup confectioners' sugar
3 to 4 very ripe peaches, halved, pitted and cut into wedges

EASY PEACH CREAM PIE

I got this recipe while living in Utah. Now I always use Utah peaches to make this delicious, creamy dessert-they're the best ones that I've ever tasted, and they certainly represent our region of the country.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 8



Easy Peach Cream Pie image

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 146mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

Dough for single-crust pie
1-1/2 pounds (3 cups) fresh peaches, peeled and sliced
2 large eggs, lightly beaten
1 cup sugar
1/4 cup all-purpose flour
Dash salt
1 cup heavy whipping cream
1 teaspoon vanilla

PEACHES AND CREAM CHEESE PIE

I located this recipe in my local grocery store (Hannaford) sale circular. I plan on making this for Easter Sunday dessert so am posting on Zaar for safe keeping. It really sounds simple and delicious!

Provided by Denise in NH

Categories     Pie

Time 45m

Yield 1 pie

Number Of Ingredients 13



Peaches and Cream Cheese Pie image

Steps:

  • Preheat oven to 350 degrees.
  • Grease pie plate.
  • combine first 7 ingredients in medium bowl; mix with electric mixer on medium speed, 2 minutes.
  • Pour into prepared pie plate; place peaches over batter.
  • In separate bowl, combine cream cheese, 1/2 cup sugar and 3 tblsp. reserved peach juice.
  • Mix on medium speed, 2 minutes; pour over peaches.
  • Combine remaining sugar and cinnamon and sprinkle over top of pie.
  • Bake 30-35 minutes.

Nutrition Facts : Calories 2766, Fat 124.6, SaturatedFat 76.3, Cholesterol 569.6, Sodium 3436.3, Carbohydrate 385.9, Fiber 10.4, Sugar 259.1, Protein 40.2

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (4 ounce) package vanilla pudding mix (not instant)
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 3/4 cups canned peaches, drained, juice reserved
8 ounces cream cheese, softened
1/2 cup sugar
3 tablespoons reserved peach juice
1 tablespoon sugar
1/2 teaspoon cinnamon

CREAM CHEESE PEACH PIE RECIPE - (4.1/5)

Provided by carolync

Number Of Ingredients 7



Cream cheese Peach Pie Recipe - (4.1/5) image

Steps:

  • Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes. Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.

1 package of white or yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

PEACHES 'N' CREAM PIE

In summer, my aunt and uncle provide me with tree-fresh fruit from their peach orchard. My husband gets so excited when they have a bumper crop because he knows this dessert will be on our menu often.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9



Peaches 'N' Cream Pie image

Steps:

  • Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes., Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar., Bake at 400° for 50-55 minutes or until golden brown and bubbly (cover edges with foil during the last 30 minutes to prevent overbrowning if necessary). Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 497 calories, Fat 25g fat (13g saturated fat), Cholesterol 51mg cholesterol, Sodium 230mg sodium, Carbohydrate 66g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

Pastry for double-crust pie (9 inches)
1 cup sugar
1/4 cup all-purpose flour
1 tablespoon quick-cooking tapioca
Dash salt
1 cup heavy whipping cream, divided
1/4 teaspoon vanilla extract
4 cups sliced fresh or frozen peaches, thawed
Additional sugar

PEACHES AND CREAM PIE II

Very good peach-like pie with really good whipped topping on the top. Everyone must try this! Garnish with nuts if desired.

Provided by Tara

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h45m

Yield 24

Number Of Ingredients 13



Peaches and Cream Pie II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  • In a medium bowl, mix together flour, butter, pecans and 1 tablespoon sugar. Press mixture into bottom of baking pan.
  • Bake in preheated oven for 15 minutes. Remove from oven and let cool.
  • In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Gently stir in the 2 cups whipped topping. Spread over cooled crust. In a small bowl, stir together the 1 1/2 cups sugar and cornstarch. Pour the sugar mixture into a saucepan and stir in the 3 cups water. Cook over medium heat, stirring frequently until clear and thick. Stir in gelatin and remove from heat.
  • Combine the gelatin mixture with the peaches. Spread entire mixture over cream cheese layer. Top with 12 ounce container of whipped topping. Cover and refrigerate for an hour.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 37.7 g, Cholesterol 25.5 mg, Fat 14.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 9.2 g, Sodium 95.6 mg, Sugar 27.7 g

1 ½ cups all-purpose flour
¾ cup butter, softened
¾ cup chopped pecans
1 tablespoon white sugar
1 (8 ounce) package cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup confectioners' sugar
1 ½ cups white sugar
4 tablespoons cornstarch
3 cups warm water
2 (3 ounce) packages peach flavored Jell-O® mix
5 fresh peaches - peeled, pitted, and sliced
1 (12 ounce) container frozen whipped topping, thawed

PEACHES AND CREAM PIE

This recipe is inspired by the fruit and cream pies at Briermere Farms, in Riverhead, N.Y., a fruit farm and bakery on the North Fork of Long Island. Here, a press-in graham cracker crust is swapped in for the traditional pastry crust, but otherwise the recipe stays true to the signature pie, with a giant mound of fresh sliced peaches concealing a lightly sweetened whipped cream filling beneath. Cream cheese acts as a stabilizer in the whipped cream, allowing you to assemble the crust and filling in advance - but once you add the peaches, the pie is best served within the hour. Perfectionists take note: This pie is a little messy, but that's part of its charm. If you can't find ripe, juicy peaches, this recipe is equally delicious made with fresh strawberries or blueberries. The quality and ripeness of the fruit is more important than the variety.

Provided by Lidey Heuck

Categories     pies and tarts, dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 10



Peaches and Cream Pie image

Steps:

  • Heat the oven to 350 degrees. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt. Add the butter and toss until the crumbs are evenly moistened. Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake for 10 to 12 minutes, until set, then cool completely.
  • In a large mixing bowl, combine the cream cheese and confectioners' sugar. Using an electric mixer, beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy. Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks. Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours, or overnight, until set. (Cover with plastic wrap if chilling the pie overnight.)
  • Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water. Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife. Using a slotted spoon, transfer the peaches to the ice bath to stop the cooking. Peel the peaches, and cut into slices, placing the slices in a colander set over a bowl to drain any excess juices.
  • Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie. Serve immediately or refrigerate for up to 1 hour before serving.

1 1/3 cups/160 grams graham cracker crumbs (from about 10 or 11 graham cracker sheets)
1/4 cup/50 grams granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 tablespoons/85 grams unsalted butter, melted
2 ounces/60 grams cream cheese, at room temperature
1/2 cup/60 grams confectioners' sugar, sifted
1 cup/240 milliliters cold heavy whipping cream
1 teaspoon vanilla extract
2 pounds/900 grams ripe yellow peaches (5 to 7 peaches)

PEACHES AND CREAM CHEESE PIE

Make and share this Peaches and Cream Cheese Pie recipe from Food.com.

Provided by kpmomof3

Categories     Pie

Time 40m

Yield 1 pie, 4-8 serving(s)

Number Of Ingredients 13



Peaches and Cream Cheese Pie image

Steps:

  • Preheat oven to 350.
  • Grease pie plate.
  • Combine first 7 ingredients in medium bowl.
  • Mix with electric mixer on medium speed, 2 minutes.
  • Pour into prepared pie plate.
  • Place peaches over batter.
  • In separate bowl, combine cream cheese, 1/2 cup sugar, and 3 T reserved peach juice.
  • Mix on medium speed, 2 minutes.
  • Pour over peaches.
  • Combine remaining sugar and cinnamon and sprinkle over top of pie.
  • Bake 30-35 minutes.

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (4 ounce) vanilla pudding (not instant)
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 3/4 cups canned sliced peaches, drained, juice reserved
1 (8 ounce) cream cheese, softened
1/2 cup sugar
3 tablespoons reserved peach juice
1 tablespoon sugar
1/2 teaspoon cinnamon

PEACH AND CREAM CHEESE HAND PIES

When fresh peaches are in season, these charming and rustic hand pies are the perfect dessert. Make and freeze ahead to enjoy a taste of summer goodness anytime.

Provided by Cindy Rahe

Categories     Dessert

Time 1h30m

Yield 16

Number Of Ingredients 14



Peach and Cream Cheese Hand Pies image

Steps:

  • In medium bowl, combine cold butter, flour, 2 teaspoons granulated sugar and the salt; toss to coat butter. Using fingers or pastry blender, pinch butter into flour until coarse crumbs form. Begin adding ice water 1 to 2 tablespoons at a time, mixing with fork or spoon just until dough comes together when pinched between fingers.
  • Turn dough out onto lightly floured surface; knead a few times just to bring dough together. Divide dough in half; shape into 2 flattened disks. Wrap each disk well in plastic wrap; refrigerate at least 30 minutes.
  • In medium bowl, beat cream cheese, 3 tablespoons brown sugar and the egg yolk with whisk or electric mixer until well combined. In another medium bowl, toss peaches, cornstarch and 2 to 4 tablespoons brown sugar to taste. Set Filling aside while rolling and cutting dough.
  • Heat oven to 400°F. Line 2 cookie sheets with silicone nonstick baking mat or cooking parchment paper; set aside. In small bowl, beat egg and milk with whisk for egg wash; set aside.
  • Roll out dough, 1 disk at a time, to 1/4- to 1/8-inch thickness. Using 3-inch round cutter or upside-down drinking glass, cut out rounds of dough (about 16 per disk). Repeat with remaining dough disk. Place half of the dough rounds on the 2 cookie sheets, leaving room between each (8 per sheet).
  • Divide cream cheese mixture evenly among rounds. Divide peach mixture evenly among each cream cheese-topped dough round. Lightly brush edge of each dough round with egg wash. Top each with second dough round to cover filling. (This may take some rearranging of peach chunks but don't stress, just call them "rustic".) With fork, seal edge of each pie; poke a few holes in top of each to allow steam to escape and prevent pie from exploding during baking. Brush tops of pies with egg wash; sprinkle with granulated sugar.
  • Bake in center of oven, 1 sheet at a time, 20 to 25 minutes or until bottoms of pies are golden brown and sugared tops are slightly crackled and beginning to turn golden. Remove from oven; cool at least 10 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

1 cup cold unsalted butter, cut into small cubes
2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
4 to 8 tablespoons ice water
4 oz cream cheese (from 8-oz package), softened
3 tablespoons packed brown sugar
1 egg yolk
2 cups diced fresh peaches
1 1/2 teaspoons cornstarch
2 to 4 tablespoons packed brown sugar (depending on sweetness of fruit)
1 egg
1 tablespoon milk
Additional granulated sugar

OLD-FASHIONED PEACH CREAM PIE

This is an old recipe handed down to me by my grandmother. It's really one of the best pies I've ever tasted.

Provided by Cat Berner

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 12



Old-Fashioned Peach Cream Pie image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
  • Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
  • Raise oven temperature to 400 degrees F (200 degrees C).
  • Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
  • Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.

Nutrition Facts : Calories 375.5 calories, Carbohydrate 46.3 g, Cholesterol 51.2 mg, Fat 19.9 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 9.5 g, Sodium 255.9 mg, Sugar 29.2 g

¾ cup white sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
1 cup sour cream
1 egg, lightly beaten
½ teaspoon vanilla extract
2 cups sliced peaches
1 unbaked pie crust
⅓ cup all-purpose flour
⅓ cup white sugar
1 teaspoon ground cinnamon
¼ cup butter, softened

PEACH CREAM PIE

From field editor Denise Goedeken of Platte Center, Nebraska comes this yummy pie that's a sure winner when fresh peaches are in season. "The sour cream filling and cinnamon crumb topping complement the fruit flavor," she maintains.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 16



Peach Cream Pie image

Steps:

  • In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a 9-in. pie plate. , For filling, place peaches in a large bowl; sprinkle with 1/4 cup sugar and toss gently to coat. In another small bowl, combine the flour, egg, vanilla, salt and remaining sugar; fold in sour cream. Stir into peaches. , Pour into crust. Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 20 minutes. , Meanwhile, prepare topping. In a small bowl, combine the sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle topping over top of pie. Bake at 450° for 15 minutes or until topping is browned. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 498 calories, Fat 23g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 419mg sodium, Carbohydrate 67g carbohydrate (41g sugars, Fiber 3g fiber), Protein 6g protein.

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
FILLING:
4 cups unsweetened sliced peaches (about 6 medium)
1 cup sugar, divided
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sour cream
TOPPING:
1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed

PEACHY CREAM PIE

Turn a store-bought graham cracker crust, frozen peaches and whipped topping into this pretty pie. Fruit-flavored gelatin provides a refreshing topping for the delightful cream cheese filling. -Gina Glassford, Provo, Utah

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 10



Peachy Cream Pie image

Steps:

  • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; whisk in gelatin until dissolved. Add peaches. Refrigerate until slightly thickened, about 20 minutes. , In a large bowl, beat cream cheese, confectioners' sugar and milk until smooth. Fold in whipped topping. Spoon into crust. Spoon gelatin mixture over cream cheese layer. Refrigerate until set, about 3 hours.

Nutrition Facts : Calories 376 calories, Fat 14g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 239mg sodium, Carbohydrate 60g carbohydrate (50g sugars, Fiber 1g fiber), Protein 3g protein.

3/4 cup sugar
5 teaspoons cornstarch
1-1/2 cups cold water
1 package (3 ounces) peach, apricot or orange gelatin
1-1/2 cups frozen unsweetened peach slices, thawed
3 ounces cream cheese, softened
3 tablespoons confectioners' sugar
1 tablespoon 2% milk
1-1/2 cups whipped topping
1 graham cracker crust (10 inches)

PEACHES 'N CREAM PIE

A wonderfully, easy pie to make that is good warm or cold, and makes its own crust!

Provided by Annette Richardson

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Yield 8

Number Of Ingredients 10



Peaches 'n Cream Pie image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
  • Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
  • Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.6 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 9.3 g, Sodium 214.2 mg, Sugar 37.6 g

¾ cup all-purpose flour
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter
1 egg
½ cup milk
2 ½ cups canned sliced peaches, syrup reserved
1 (8 ounce) package cream cheese
½ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon

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