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Peaches and Cream Pie

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1 1/2 lbs fresh peaches, pitted, peeled (if desired) and sliced 1/4 inch thick (a 29 ounce can of canned peaches well drained can be substituted but don't add the sugar below)

1/4 cup white sugar

1 teaspoon Mexican Vanilla extracted in Apple Brandy 

Base Layer:

1 (3.4 ounce) cook and serve vanilla pudding mix (not instant)

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

3 tablespoons butter softened

1 egg

Cream Cheese Layer:

1 8 ounce package cream cheese, softened

1/2 cup white sugar

3 tablespoons milk

2 teaspoons Mexican Vanilla extracted in Apple Brandy

Cinnamon Sugar:

1 tablespoon white sugar

1 teaspoon ground cinnamon


Preheat oven to 350 degrees. Coat the bottom and sides of 10-inch deep-dish pie pan with cooking spray.

In a bowl, toss together the peaches and 1/4 cup of sugar in a bowl.

For the Base Layer: In a mixing bowl, mix together pudding mix, flour, baking powder and salt. Add in milk, butter and egg. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.

For the Cream Cheese Layer: In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons milk. Beat until creamy. Spoon mixture over peaches to within 1 inch of pan edge.

For the Cinnamon Sugar: Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. It may seem like a lot but it is perfect when baked.

Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill completely (at least 4 hours). Slice and serve whipped cream.