Post by Baking_Bud on Nov 24, 2002 21:38:37 GMT -6
Peaches and Cream Cheese Pie
Grease with Crisco (I prefer butter flavor!) the bottom and sides of a 9" or 10" deep dish pie plate.
** Combine the following in a large bowl. Beat for 2 minutes at medium speed. Pour into pie dish.
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 (3 oz) pkg. cook & serve vanilla pudding mix (can use light for lower calorie pie)
1 egg
1/2 c. milk
** Now take a large can of peaches and drain them well. Use a collander and SAVE the juice. Arrange the peaches over the batter.
** Combine the following in a small bowl. Beat for 2 minutes. Spoon over peaches to within 1 inch of the edge of batter.
1 (8oz.) pkg. cream cheese, softened (you can use light cream cheese for a lower cal pie)
1/2 c. sugar
3 tsp. reserved peach juice
** Combine 1 tsp. sugar and 1/2 tsp. cinnamon, and sprinkle over the pie. Bake at 350 degrees for 30-35 minutes.
Grease with Crisco (I prefer butter flavor!) the bottom and sides of a 9" or 10" deep dish pie plate.
** Combine the following in a large bowl. Beat for 2 minutes at medium speed. Pour into pie dish.
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 (3 oz) pkg. cook & serve vanilla pudding mix (can use light for lower calorie pie)
1 egg
1/2 c. milk
** Now take a large can of peaches and drain them well. Use a collander and SAVE the juice. Arrange the peaches over the batter.
** Combine the following in a small bowl. Beat for 2 minutes. Spoon over peaches to within 1 inch of the edge of batter.
1 (8oz.) pkg. cream cheese, softened (you can use light cream cheese for a lower cal pie)
1/2 c. sugar
3 tsp. reserved peach juice
** Combine 1 tsp. sugar and 1/2 tsp. cinnamon, and sprinkle over the pie. Bake at 350 degrees for 30-35 minutes.