After looking through several cookbooks, I finally settled on peaches and cream pie. I made this once a long time ago and thought it had been good. I remembered correctly. There isn't a crust on the bottom, but a cake, so it isn't a pie in the traditional sense, but it is delicious nonetheless.
I forgot to take a picture after it had been cut, so if you want to know what it looks like inside, you'll have to use your imagination or bake one for yourself.
Peaches and cream pie
3/4 cup flour
1/2 tsp salt
1 tsp baking powder
1 small box cook and serve vanilla pudding
3 Tbsp butter, melted
1 egg
1/2 cup milk
28 oz can sliced peaches, drained with juice reserved
8 oz cream cheese, softened
3/4 cup + 1 Tbsp sugar, divided
1/2 tsp cinnamon
Combine the flour, salt, baking powder, pudding, butter, egg, and milk. Mix well. Pour into a greased 10" pie pan. Arrange the peaches on top. Set aside. Blend cream cheese, 3 Tbsp reserved peach juice, and 3/4 cup sugar until smooth and creamy. Spread over the peaches to within one inch of the edge. Sprinkle with remaining sugar and cinnamon. Bake at 350 degrees for 30 to 35 minutes. Serves 8.
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