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Post by chief_cook2 on Nov 19, 2002 22:14:02 GMT -6
Peaches & Cream Cheese Pie
This is a wonderful recipe for a versatile pie. It's great to make and take to a covered dish dinner, picnic, holiday dessert, whatever. It's delicious and easy. I wouldn't try to freeze it though, it's been my experience that cream cheese does not freeze well. Besides, you probably won't have much leftover to freeze. This is from my good friend Pat.
Grease bottom and sides of a 9" or 10" deep dish pie plate.
3/4 c. flour 1 tsp. baking powder 1/2 tsp. salt 1 pkg. cook & serve vanilla pudding mix (3 oz.) (use light for lower cal pie) 1 egg 1/2 c. milk Combine above in a large bowl. Beat for 2 minutes at medium speed. Pour into pie dish.
1 large can of sliced peaches (you can use light syrup for a lower calorie pie) drained well, reserve the juice. Arrange the peaches over the 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 in a small bowl. Beat for 2 minutes. Spoon over peaches to within 1 inch of the edge of batter. Sprinkle with 1 tsp. sugar and 1/2 tsp. cinnamon. Bake at 350 degrees for 30-35 minutes.
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