Award Winning Peaches and Cream Pie

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 (3 ounce) package non-instant vanilla pudding mix
• 3 tablespoons butter, softened
• 1 egg
• 1/2 cup milk
• 1 (29 ounce) can sliced peaches, drained and syrup reserved
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C) and lightly grease a 10 inch pie plate with a little of the softened butter.

2. In a bowl, whisk the flour, salt, baking powder and dry vanilla pudding mix until evenly combined.

3. In another bowl, beat the remaining softened butter with the egg and milk until smooth, then stir into the dry mixture to make a thick batter. Spread the batter evenly in the pie plate.

4. Arrange the drained peach slices over the batter. In a bowl, beat the cream cheese, 1/2 cup sugar and 1 tablespoon of the reserved peach syrup until smooth, then spoon small dollops between the peaches.

5. Mix the 1 tablespoon sugar with the cinnamon and sprinkle over the top. Drizzle the remaining reserved peach syrup over the peaches.

6. Bake for about 40 minutes, until golden, the top is set and the center reaches 160°F (71°C) because of the raw egg. Cool on a rack for at least 30 minutes before slicing.