No-Bake Peaches and Cream Pie
A light and creamy filling over a graham cracker crust, topped with a layer of freshly glazed ripe peaches.
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.
Nutrition
Serving: 1large sliceCalories: 395kcalCarbohydrates: 55gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 50mgSodium: 154mgPotassium: 154mgFiber: 2gSugar: 43gVitamin A: 875IUVitamin C: 3mgCalcium: 39mgIron: 1mg
Tried this recipe?Mention @thetimelessbaker or tag #thetimelessbaker on Instagram!