Impossible Peaches and Cream Pie

Okay; this isn’t exactly a pie. Remember when Bisquick® first introduced all the “Impossible Pies?” You mix together the ingredients and when it cooks, it "magically" makes its own crust. Well, that’s why I renamed this “Impossible Peaches and Cream Pie.” It’s hard to categorize this recipe. It’s more like a moist shortcake-type dessert. It’s so soft, it dissolves it your mouth when you take a bite. It’s refreshingly light and the cinnamon sugar topping (which may seem overabundant while preparing), adds a whole other dimension of flavor. The crust layer is made with flour, salt, baking powder and dry vanilla (cook ‘n serve) pudding mix. It is then topped with sliced peaches and a “creamy” cheesecake layer. The cheesecake layer doesn’t cook long enough to really set up, giving it that soft, silky texture. Then the whole “pie” is generously sprinkled with a cinnamon/sugar mixture. Does this make a “mouthwatering” presentation? Not exactly. But, would you give it a try if you knew that the author, Debbi Borsick, has won numerous blue ribbons for this pie (as well, as some of the recipe reviewers)? This is one of those visually deceptive desserts, all the beauty is in the taste. It’s an incredibly simple dessert to throw together for that backyard bash. Whether served warm with a scoop of ice cream, or cold with a dollop of whipped cream, this pie will “win” you tons of compliments.

Missing from photo: butter

Preheat oven to 350° F.  Grease sides and bottom of a 10-inch deep-dish pie pan (or spray with a non-stick flour infused spray like Baker’s Joy).

VERY IMPORTANT! For this recipe to come out perfect, it is imperative that you only use a 10-inch pan. Too many recipe reviewers have complained that the cake part comes out soggy when they try to use a smaller pan. If you don’t have a 10-inch pie pan, then substitute a 10-inch springform pan. If you prepare it, exactly as directed, you will get perfect results.

Thoroughly drain peaches, reserving 3 Tablespoons of juice. Although, not in the original instructions, I cut the peach slices in half (or thirds). I thought this way you get a “taste” of peaches in each and every bite (and it would more thoroughly and evenly cover the crust layer). Another note: peaches must be as dry as you can get them. After I cut them into smaller pieces, I laid them out on paper towels and blotted them dry. 

In medium mixing bowl, mix together flour, salt, baking powder and dry pudding mix (must be cook ‘n serve, NOT instant). 

Add butter, egg and milk. Beat for 2 minutes. 

Pour mixture into prepared pie pan.

Evenly arrange peach slices on top of the cake/pudding mixture.

In small bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and reserved 3 Tablespoons of peach syrup. Beat for 2 minutes. 

Spoon mixture over peaches, leaving a 1-inch border around outside edges of pie pan. 

In small bowl, combine sugar and cinnamon. Mix well. Sprinkle over top of pie. (Yes, it looks excessive; but, trust me, if you cut back, you’ll regret it later. It adds such a nice dimension of flavor to the finished pie.)

Bake in preheated oven for 30 to 35 minutes, or until golden brown. (I cooked mine for 35 minutes exactly. I wouldn’t exceed that, because cake will continue to cook while resting.)

Chill before serving. 

IMPOSSIBLE PEACHES ‘N CREAM PIE
Source: Debbi Borsick, All Recipes
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking pwder
• 1 (3-ounce) package Cook ‘n Serve vanilla pudding mix
• 3 Tablespoons butter, softened
• 1 egg
• 1/2 cup milk
• 1 (29-ounce) can sliced peaches, drained well, reserving 3 Tablespoons syrup**
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup white sugar

Cinnamon Topping:

• 1 Tablespoon sugar
• 1 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 350° F.  Grease sides and bottom of a 10-inch* deep-dish pie pan (or spray with a
    non-stick flour infused spray like Baker’s Joy).
2. Thoroughly drain peaches. Cut in slices in half (or thirds). Drain on paper towels. Blot dry with
     additional paper towels.
3. In medium mixing bowl, mix together flour, salt, baking powder and dry pudding mix (must be cook ‘n
    serve, NOT instant).
4. Add butter, egg and milk. Beat for 2 minutes. Pour mixture into prepared pie pan.
5. Evenly arrange peach slices on top of the cake/pudding mixture.
6. In small bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and reserved 3 Tablespoons of peach
    syrup. Beat for 2 minutes. Spoon mixture over peaches, leaving a 1-inch border around outside edges
    of pie pan.
7. In small bowl, combine sugar and cinnamon. Mix well. Sprinkle “all” of the mixture over top of pie.
8. Bake in preheated oven for 30 to 35 minutes, or until golden brown. (Do not exceed 35 minutes.)
9. Chill before serving.

*NOTE:  VERY IMPORTANT! For this recipe to come out perfect, it is imperative that you only use a 10-inch pan. Too many recipe reviewers have complained that the cake part comes out soggy when they try to use a smaller pan. If you don’t have a 10-inch pie pan, then substitute a 10-inch springform pan. Prepared exactly as directed, you will get perfect results!



** As an alternative to peach syrup, you can substitute Peach Schapps