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Picture Peach Cream Pie

    Transport yourself back in time with this vintage-inspired Peach Pie recipe, contributed by Idaho Farm Bureau and featured in their series, “Recipes from 1966.” This classic pie combines the sweet, juicy flavors of fresh Idaho peaches with creamy pudding and fluffy whipped cream for a truly decadent dessert that is sure to satisfy any sweet tooth. What sets this Peach Pie apart from other recipes is the use of fresh, locally sourced peaches from Idaho. These peaches are known for their incredible sweetness and delicate texture, making them the perfect addition to this recipe. Combined with the creamy pudding and light whipped cream, the result is a pie that is both delicious and refreshing. Not only is this recipe a crowd-pleaser, but it also serves as a delightful reminder of the rich culinary traditions that have been passed down through generations of Idaho families. Take a step back in time and try this vintage take on a peach pie recipe for yourself. You won’t be disappointed! Recipes from 1966 IFB


    1 teaspoon plain gelatin
    1 package of vanilla pudding
    1 1/2 cups Milk
    2 egg yolks
    1/3 cup heavy cream (whipped)
    1/4 teaspoon almond flavoring
    3 to 4 sliced peaches


    • Add plain gelatin to package vanilla pudding

    • Prepare label directions, using 1 1/2 cup milk to which eggs have been added and blended.

    • Cool.

    • Fold in whipped cream and flavoring.

    • Place peaches, brushed with lemon juice, in baked 9-inch pie shell. (Save some peaches for up top.)

    • Spoon on filling; chill.

    • Top with whipped cream and peaches just before serving.