Peaches and Cream Pie

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This isn’t the first time I have professed my love for peaches, and it absolutely will not be my last! This Peaches and Cream Pie recipe I am about to share with you is pretty much a necessary recipe to have in your arsenal if you love peaches and cheesecake. I’m not even joking! The flavor explosion that this “pie” offers is mind-blowing! You might be wondering why I put “pie” in quotation marks. Well, let me explain. Although this dessert is baked up to perfection in a pie dish, it is not exactly what you would consider a traditional “pie”. It’s actually more of a peach cheesecake layered on top of a dense, vanilla, pudding cake. It might be hard to imagine what this tastes like, so my suggestion is just that you bake one up to try it!

So let’s talk about the ingredients. For the “crust” you will need Original Bisquick Pancake & Baking Mix, instant vanilla pudding, an egg, melted salted butter and milk. For the filling you will need a can of sliced peaches, cream cheese, sugar, and the peach juice from your canned peaches. For the topping, you will need cinnamon and sugar.

Begin by preheating your oven to 350˚F. Next, prepare a 10-inch pie dish by greasing the bottom and sides thoroughly; set aside.

To make the crust, beat together the Bisquick, vanilla pudding, egg, butter and milk in a medium bowl for about two minutes or until the ingredients are well combined. Scrape the batter into your greased pie dish and spread it out evenly across the bottom to form the crust. You don’t need to run this up the sides of your pie dish. Set your crust aside while you prepare your filling.

To prepare your filling, drain the peach juice from your peaches into a small bowl. Place your peach slices into a separate small bowl; set both aside. In a medium bowl, beat together your cream cheese, sugar and peach juice for two minutes. Then, arrange the peach slices in a circular pattern over the crust, working from the outer edge into the middle of the pie, until they are all used. Pour your cream cheese mixture over your peach slices and spread it out to cover your peaches evenly.

For the topping, whisk together your cinnamon and sugar in a small bowl. Then, using a small mesh strainer, sift the cinnamon and sugar mixture across the entire surface of the cream cheese layer. To add a little extra decoration, I like to cut out the shape of a peach from a piece of cardstock and lay it on the cream cheese layer before sifting the cinnamon and sugar over the surface (just make sure to remove the cardstock prior to baking it). This, obviously, is not a necessary step, but it adds a super cute design to the pie!

Bake your pie at 350˚F for 30 to 35 minutes. When it’s done baking, let it cool for 30 minutes before placing it in refrigerator to cool completely. Store your pie covered in the refrigerator.

As I said above, if you like peaches and cheesecake, this Peaches and Cream Pie is going to become one of your favorite desserts to make! If that’s the case, you will probably want to make it to take to future parties and gatherings, so it’s important to note that you can double this recipe and bake it in a 9×13-inch casserole dish. You just need to extend the bake time to 40-45 minutes.