Award Winning Peaches and Cream Pie

The phrase “award-winning” conjures images of culinary excellence, and when paired with the timeless combination of peaches and cream, it promises a dessert of unparalleled delight. Imagine biting into a slice of ripe, juicy peach, its sweet nectar mingling with the luxurious creaminess of whipped cream or velvety custard. It’s a flavor combination that has stood the test of time, celebrated for its simplicity and undeniable appeal.

First, envision the peaches – plump, golden orbs bursting with flavor and fragrance. They’re the epitome of summer’s bounty, their juicy flesh yielding to the slightest pressure, releasing a symphony of sweet, tangy goodness. Whether eaten fresh off the tree or gently poached to perfection, peaches are a testament to nature’s bounty and the art of seasonal eating.

Now, let’s turn our attention to the cream. Whether whipped into soft peaks or gently folded into a luscious custard, cream provides the perfect foil to the vibrant flavors of the peaches. Its richness and velvety texture complement the natural sweetness of the fruit, creating a harmonious marriage of flavors and textures that dance on the palate.

But what sets this “award-winning” rendition of peaches and cream apart is its attention to detail and innovation. Perhaps it features a drizzle of honey infused with fragrant herbs like lavender or thyme, adding depth and complexity to the dish. Or maybe it’s served alongside a scoop of homemade vanilla bean ice cream, its creamy sweetness providing a cool contrast to the warm, sun-kissed flavors of the peaches.

Whether enjoyed as a simple yet elegant dessert or as the crowning glory of a lavish feast, award-winning peaches and cream are sure to leave a lasting impression. So the next time you find yourself craving a taste of summer’s bounty, reach for a ripe peach and a dollop of cream, and prepare to indulge in a culinary masterpiece that’s truly deserving of its accolades.


  • 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


Preheat oven to 350 degrees F (175 degrees C).

Grease sides and bottom of a 10 inch deep-dish pie pan.
In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk.

Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
In a small mixing bowl, beat cream cheese until fluffy.

Add 1/2 cup sugar and 3 tablespoons reserved peach syrup.

Beat for 2 minutes.

Spoon mixture over peaches to within 1 inch of pan edge.

Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
Bake in preheated oven for 30 to 35 minutes, until golden brown.

Chill before serving.


Leave a Comment