This no-bake peaches and cream pie has a light and creamy filling over a graham cracker crust, topped with a layer of freshly glazed ripe peaches.
History of No-Bake Recipes
In the 1950’s and 1960’s, it was considered “cool” or “trendy” to bake recipes that were easy to make. More women were working outside of the home, families were busier than ever and companies started heavily marketing pre-packaged mixes or convenience foods for the busy baker. No-bake recipes evolved from this trend; it was more trendy to show up with to a gathering with a recipe – such as a no-bake dessert like this pie – that was easy to make or made from a pre-packaged mix.
About this recipe
This no-bake peaches and cream pie was adapted from a 1960’s cookbook – when no-bake recipes were trendy and features the classic combination of peaches and cream. This pie is especially great to make in the hot summer, since your house will not overheat from making this pie and when peaches are ripe. Several parts of this pie – the graham cracker crust and the filling can be made in advance, making for an easy assembly.
The filling for this no-bake peaches and cream pie is smooth, creamy and delicious and is a great accompaniment for the sweet, ripe peaches. It consists of cream cheese, powdered sugar, heavy whipping cream and vanilla extract. After it is whipped to a light consistency, it is spread over the graham cracker crust.
Fresh, ripe yellow peaches are best for the topping of this pie. I like to use Georgia or Colorado varieties. The glaze for the peaches is made by pureeing a portion of the ripe peaches and then combing them with sugar, water and cornstarch. After it is cooked on the stovetop until thick, it is finished with a small amount of butter and then once it has cooled slightly, it is used to glaze the sliced and peeled peaches. This mixture is then spooned on top of the creamy filling and once it has chilled for several hours, it is time to serve!
Tips for No-Bake Peaches and Cream Pie
- Ripe, fresh peaches work best for this pie
- Both the crust and cream filling can be made 1-2 days in advance before assembling the pie. Keep both covered and in refrigerator (do not assemble the pie until ready to add the peaches, as this can make the crust soggy if done too far in advance).
- Use a food processor, blender or immersion blender to puree the peaches for the glaze
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No-Bake Peaches and Cream Pie
Equipment
- 9" pie plate
- saucepan
- blender or food processor
- mixing bowls of various sizes
- mixer
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (from 24 graham cracker squares)
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
Filling
- 3 oz cream cheese, softened
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 cup powdered sugar, sifted
Peach Topping
- 4 cups fresh peeled and sliced peaches
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 Tablespoon cornstarch
- 1 Tablespoon unsalted butter
Instructions
For the Crust
- In a large mixing bowl, combine 1 1/2 cups graham cracker crumbs (from 24 graham cracker squares), 3 tbsp granulated sugar and 5 tbsp unsalted butter, melted.
- Mix and then press into a 9” pie plate, using your hands or the back of a measuring cup.
- Bake @ 350°F 5-7 minutes, or until set. Remove from oven and allow to cool completely before using.
For the Filling
- Using a mixer and a medium sized bowl, cream 3 oz cream cheese, softened and 1 cup powdered sugar, sifted until smooth. Add in 1 tsp vanilla extract
- In a separate large mixing bowl, beat 1/2 cup heavy whipping cream until soft peaks form.
- Fold into cream cheese mix and spread into prepared crust.
For the Peach Topping
- Puree 1 cup of the fresh, sliced peaches using a food processor, blender or immersion blender. Leave the remaining peaches sliced (will need a total of 4 cups fresh peeled and sliced peaches).
- In a medium sized saucepan, combine the crushed peaches with 1/2 cup water, 1/2 cup granulated sugar and 2 Tablespoon cornstarch.
- Bring to a boil over low heat and cook until it thickens, about2-3 minutes after it begins to boil, stirring constantly to avoid burning.
- Remove from heat and add in 1 Tablespoon unsalted butter. Stir until butter melts, set mixture aside to cool to lukewarm.
- Pour over remaining sliced peaches and stir to coat peaches. Arrange over top of cream filling.
- Chill 2-3 hours until serving.
Notes
- Ripe, fresh peaches work best for this pie
- Both the crust and cream filling can be made 1-2 days in advance before assembling the pie. Keep both covered and in refrigerator (do not assemble the pie until ready to add the peaches, as this can make the crust soggy if done too far in advance).
- Makes 8 larger or 12 smaller slices.