Mom Wilgus's Peach Cream Pie

Mom Wilgus's Peach Cream Pie Recipe

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Jamie Evans


My grandmother, Carrie Wilgus lived almost and missed it by a couple weeks of being 102. She was always showing me how to make something in her kitchen. This pie was a favorite in the summer. I am so proud to now go through her recipe box, where she has written things down as she has made from scratch, her way. And also family recipes handed down...I love you Mom were the best in all you all came from your heart and love for your family...Yep...eating at your house was a special treat!


★★★★★ 1 vote

20 Min
55 Min


  • 4 large
    peaches peeled and cut in half
  • 3 Tbsp
    heaping tlb's of flour
  • 1 c
  • 1 pinch
  • 1 1/2 can(s)
    pet milk-or any evaporated milk
  • ·
    cinnamon to sprinkle over pie

How to Make Mom Wilgus's Peach Cream Pie


  1. Preheat oven to 450
    I buy crust already made at the store in the egg section. Pillsbury that you unroll to place in your pie plate. Spray the plate with nonstick with added flour before placing your pie crust in the plate. shape it to your pie plate and bevel the edges
  2. Place your peach halves around the pie but not touching, and one in the center.
  3. Mix thoroughly together, your flour, sugar, and pinch of salt, then sprinkle it over the entire pie.
  4. Shake well your cans of evaporated milk and pour over the entire pie. Sprinkle cinnamon over the pie.
    Bake at 450 for 10 minutes, then turn the oven back to 350 for 30-35 minutes. Pie will thicken as it sits. Serve warm. Store in refridgerator. It is also great to eat cold!

Printable Recipe Card

About Mom Wilgus's Peach Cream Pie

Course/Dish: Pies
Other Tag: Quick & Easy

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