Shocking The Senses

I Love Sugar! I Love Pie! Science Never Tasted So Good.

// May 30th, 2009 // Entertainment, Thoughts

I like to cook and bake.  Yes, they’re exclusively different.  They are both a process in which the results are often delicious.  Cooking is more of an art.  A dash of pepper, a little more chipotle.  Baking is more of a science.  350 degrees for 35 minutes or the chicken is dry/still pink.

That said, I wanted to share one of the best tasting recipes for a dessert I’ve ever enjoyed or made (not sure of its origin, I’m not claiming its development).  It’s simple, and kills at gatherings.  All of you out there who have had it  know exactly what I’m talking about.  Here goes.

Peaches and Cream Pie.. mmm…

First, the ENTIRE ingredient list.  This is what you need for the whole process.  After this list I will provide directions…

• Electric mixer or whisk
• 2 Mixing bowls (unless you don’t mind washing one out half way through the process)
• 10 inch pie dish
• Pam cooking spray
• ¾ cup flour
• 1 tsp. baking powder
• ½ tsp. salt
• 1 pkg. cook-n-serve vanilla pudding (small size)
• 1 egg
• 3 T. butter
• ½ cup milk
• 1 large can of peach slices in syrup (you’ll keep the syrup for one of the steps)
• 8 oz. cream cheese (let this soften before use)
• ½ cup sugar

(finishing touches)

• 1 T. granulated sugar
• 1 tsp. cinnamon

Okay, here are the directions.

Filling:

1. In a large bowl, beat flour, baking powder, salt, cook-n-serve, egg, butter, milk for 2 min. at medium speed.
2. Pour into 10″ deep dish pie plate (sprayed with Pam).
3. Drain 1 large can of peach slices, reserving syrup.
4. Place peach slices on top of filling to within one inch of sides of pan. (Leaves 1 inch of filling exposed around the outside edge)

Topping:

(Preheat oven to 350 at this point)

8 oz. cream cheese
½ cup sugar
3 T. reserved syrup from peaches

1. Mix the above together 2 minutes at medium speed in separate bowl or washed out original bowl.
2. Spoon on top of peaches to within 1 inch of pie pan sides.
3. Sprinkle all over with 1 T sugar mixed with ½ tsp. cinnamon.
4. Bake at 350 degrees for 30-35 minutes. (Golden brown on the exposed filling).

You can cut into it after it’s done in the oven, but it won’t stay together very well.  I stick it in the fridge for an hour or two and it cuts nicely.  Tastes great either way.

Science never tasted so good.