Monday, September 1, 2008

Peaches & Cream pie

The interesting thing about this pie is that the crust is made from vanilla pudding.

1 1/2 cup flour
1 teaspoon salt
2 teaspoon baking powder
2 (3 ounce) package vanilla pudding mix - not the instant kind
6 tablespoons butter, softened
2 eggs
1 cup milk
2-3 (29 ounce) can sliced peaches, drained and syrup reserved
(Or 6 or so fresh peaches plus one peach pureed with 1tsp of Karo syrup)
2 (8 ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 350 degrees F
Grease sides and bottom of a 9 x 11 pan.
Mix flour, salt, baking powder and pudding mix.
Mix in butter, egg and milk. Beat for 2 minutes.
Pour mixture into pie pan.
Bake for 10 min.

Arrange the peach slices on top of the pudding mixture. (MAKE SURE you've drained them well)

In a small mixing bowl, beat cream cheese until fluffy. Add 1 cup sugar and 6 tablespoons reserved peach syrup (or the puree + karo syrup). Beat for 2 minutes.
Spoon mixture over peaches to within 1 inch of pan edge. (otherwise it will overflow)
Mix together 2 tablespoons sugar and 2 teaspoons cinnamon, and sprinkle over top.
Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

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