Recipe from the KQ Cookbook: Peaches and Cream Pie

How do we describe this yummy concoction? It’s a bit like cheesecake, but not as rich. It’s fruity, creamy and “cakey” all at the same time. One thing’s for certain— it’s sure to be a hit as a Mother’s Day dessert or anytime you want to serve a special treat that’s easy to do.

The recipe is from the out-of-print Keepsake Quilting Cookbook published as a charitable fund-raiser in 2001.

 

Peaches and Cream Pie
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (4 oz.) package vanilla pudding mix (not instant)
3 T. margarine, softened
1 egg, beaten
1/2 cup milk
1 (15 oz.) can sliced peaches
8 ounces cream cheese, softened
1/2 cup sugar
Cinnamon sugar to taste

Mix the flour, baking powder, salt and pudding mix in a mixing bowl. Add the margarine, egg and milk and beat until well blended. Spread the mixture over the bottom and up the side of a greased 9 inch pie plate. Drain the peaches, reserving the juice. Arrange the peach slices in a decorative pattern in the prepared pie plate. Combine the cream cheese, sugar and 3 tablespoons of the reserved peach juice in a small mixing bowl and beat for 2 minutes or until smooth. Spoon over the peaches to within 1 inch of the edge. Sprinkle with cinnamon sugar. Bake at 350 degrees for 30 minutes. Serve warm or cold.

Yield: 6 servings

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