No-Bake Peaches and Cream Pie Recipe
There is something irresistibly charming about a fresh, fruity dessert that comes together without fuss or heat, which is exactly what makes this No-Bake Peaches and Cream Pie Recipe a true kitchen gem. This pie combines the sweet juiciness of ripe peaches with the luxurious texture of creamy whipped filling nestled in a buttery graham cracker crust. It’s the perfect treat for warm days when you want something cool yet comforting, and it never fails to impress at gatherings or quiet family dinners. Every bite is a luscious escape to peachy paradise, and with this recipe, creating that magic is easier than you might think!
Ingredients You’ll Need
The beauty of this No-Bake Peaches and Cream Pie Recipe lies in its simplicity and use of essential ingredients that each bring a unique flavor and texture to the dish. From the crunchy graham cracker base to the fresh, vibrant peaches and the fluffy cream cheese layer, every component plays a vital role in creating a harmonious dessert.
- Graham cracker crumbs: A finely crushed base that provides the perfect crunchy texture and a subtle caramelized flavor to your crust.
- Brown sugar: Adds a rich sweetness and moisture to help bind the crust together.
- Butter (melted): Holds the crust ingredients firmly and gives a rich, buttery taste.
- Fresh peaches (peeled and chopped): The star of the pie, offering juicy sweetness and beautiful color.
- Granulated sugar: Balances the acidity of the peaches and sweetens the filling layers.
- Lemon juice: Brightens the peach flavor and helps preserve their fresh color.
- Pinch of salt: Enhances all the flavors, preventing the sweet notes from feeling flat.
- Cornstarch: Thickens the peach mixture for a luscious, glossy filling.
- Water: Helps dissolve cornstarch for even thickening.
- Vanilla extract: Adds warmth and depth to the peach and cream components.
- Heavy whipping cream (cold): Whipped to create a light, airy topping that complements the dense cream cheese filling.
- Cream cheese (room temperature): Provides that creamy, tangy richness that perfectly balances the sweetness of the peaches.
How to Make No-Bake Peaches and Cream Pie Recipe
Step 1: Make the Crust
Start by combining the graham cracker crumbs and brown sugar in a medium bowl, then pour in your melted butter and mix it all until evenly moistened. Press this crumbly mixture firmly into a 9-inch pie plate, smoothing the edges into a gentle curve – this little trick helps prevent cracking when chilled. Pop the crust into the refrigerator for at least two hours so it can set properly while you prepare the rest of the pie. This base is the perfect crunchy contrast to your creamy filling.
Step 2: Prepare the Peach Layer
In a saucepan, mix together your chopped fresh peaches, granulated sugar, lemon juice, and a pinch of salt. Let the mixture sit for a few minutes to release some natural juices. Then, cook it over medium heat, stirring often until the peaches soften and start to bubble. Whisk cornstarch with water to a smooth slurry and stir it into the fruit; cook a couple more minutes until thick and glossy. Stir in vanilla extract and allow the whole mix to cool completely. This luscious, thick peach layer is the juicy heart of your pie.
Step 3: Make the Cream Cheese Filling
Whip your cold heavy cream with sugar and vanilla in a chilled bowl until you get soft peaks, then whip the cream cheese until light and fluffy in a separate bowl. Now, gently fold half of the whipped cream into the cream cheese to lighten it, making for a luxuriously smooth, creamy layer that will contrast beautifully with the fruity peaches.
Step 4: Assemble the Pie
Start by spooning the cooled peach mixture evenly over your chilled crust. Next, spread the cream cheese filling gently on top, smoothing it out with a spatula. Then add the remaining whipped cream over everything, using a spoon or offset spatula to create soft swirls for a gorgeous, inviting finish. If you have the time, chill the pie for an hour before adding the final whipped cream layer to keep your pie layers neat, but don’t worry if you’re short on time—this pie still tastes fabulous with immediate assembly. Finally, cover and refrigerate for at least 4 hours or preferably overnight, allowing all the flavors to meld into that dreamy No-Bake Peaches and Cream Pie Recipe everyone loves.
How to Serve No-Bake Peaches and Cream Pie Recipe
Garnishes
When it comes time to serve this pie, garnishes help elevate both appearance and flavor. Fresh peach slices, a sprinkle of toasted pecans or almonds, or a few fragrant mint leaves add the perfect finishing touch. A light dusting of powdered sugar can add a snowy, elegant look that’s sure to impress your guests before they even take a bite.
Side Dishes
This pie’s rich creaminess and juicy fruitiness make it an excellent finale for summer meals. Pair it with a cup of freshly brewed iced tea or a sparkling citrus soda to complement the peach flavors. Light, refreshing sides like a crisp green salad or grilled chicken work wonderfully if you want to build a full meal around this delightful dessert.
Creative Ways to Present
For an eye-catching presentation, consider serving individual slices on pretty plates topped with a dollop of extra whipped cream or a drizzle of honey. You could also turn the filling into mini parfaits layered with crumbled crust and whipped cream in clear glasses for a fun twist on this classic No-Bake Peaches and Cream Pie Recipe. Serving it in mason jars or as part of a dessert buffet lets everyone enjoy their own personalized treat.
Make Ahead and Storage
Storing Leftovers
Keep your leftover pie tightly covered with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days. Because it’s a no-bake dessert, you don’t have to worry about reheating it, making it an ideal make-ahead dessert for busy days or unexpected guests.
Freezing
While the filling of this No-Bake Peaches and Cream Pie Recipe doesn’t freeze perfectly due to the dairy, you can freeze the crust and peach layer separately if you want to prep parts ahead. Wrap them well, then thaw in the fridge before assembling to maintain the best textures and flavors.
Reheating
This pie is best enjoyed cold and doesn’t require reheating. If you want the flavors to shine at their best, let the pie sit at room temperature for 10 to 15 minutes before serving so it’s not too chilled and the cream filling is silky smooth with every bite.
FAQs
Can I use canned peaches instead of fresh peaches?
Fresh peaches are preferred for their natural sweetness and texture, but if using canned peaches, choose ones packed in juice rather than syrup, drain them well, and reduce added sugar to avoid an overly sweet filling.
Is this pie suitable for summer gatherings?
Absolutely! This No-Bake Peaches and Cream Pie Recipe is perfect for warm weather because it’s cool, refreshing, and requires no oven time, making it a breeze to prepare ahead of any picnic, barbecue, or family get-together.
Can I substitute cream cheese with mascarpone?
Yes, mascarpone can be used for a milder, creamier texture. Keep in mind it is less tangy than cream cheese, so you might want to add a little lemon zest or extra vanilla to balance the sweetness.
How do I prevent the crust from becoming soggy?
Pressing the crust firmly and chilling it well before assembling helps it set and resist sogginess. Also, spreading the peach layer evenly and letting it cool completely before adding the cream layers keeps moisture in check.
Can I make this pie vegan or dairy-free?
To make a vegan version, use dairy-free butter alternatives for the crust, coconut cream whipped to stiff peaks, and dairy-free cream cheese substitutes. Adjust sweetness and thickening agents as needed to keep the same luscious texture.
Final Thoughts
This No-Bake Peaches and Cream Pie Recipe is one of those treasures that tastes like it took hours but really comes together with minimal effort. The balance of juicy peaches and creamy layers nestled in a crisp crust is an absolute winner that will brighten any dessert table. Trust me, once you try it, this recipe will become a beloved favorite to make again and again—perfect for sharing with friends or enjoying a personal slice of pure bliss.
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No-Bake Peaches and Cream Pie Recipe
- Total Time: 6 hours 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This No-Bake Peaches and Cream Pie is a luscious, refreshing dessert perfect for warm days. Featuring a buttery graham cracker crust layered with a sweetened, thickened fresh peach filling and topped with a fluffy cream cheese and whipped cream mixture, this pie offers the perfect balance of fruity brightness and creamy indulgence without the need for baking. Easy to assemble and best chilled to set, it’s a crowd-pleaser that showcases the natural sweetness of fresh peaches.
Ingredients
Crust
- 1¼ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- ¼ cup packed brown sugar
- 6 tablespoons butter (melted)
Peach Layer
- 3 cups peeled, chopped fresh peaches (about 4–5 medium peaches)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- Pinch of salt
- 2 tablespoons cornstarch
- ¼ cup water
- ½ teaspoon vanilla extract
Cream Cheese Filling
- 2 cups heavy whipping cream (cold)
- 2/3 cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 8 ounces full-fat cream cheese (room temperature)
Instructions
- Make the Crust: Stir the graham cracker crumbs and brown sugar in a medium bowl. Pour in the melted butter and mix until evenly moistened. Press the crumb mixture into a 9-inch pie plate, smoothing the crumbs into a gentle curve where the bottom meets the edge to prevent cracking. Use a flat-bottomed measuring cup or glass to firmly press the crust into place. Chill in the refrigerator for at least 2 hours to set.
- Prepare the Peach Layer: In a medium saucepan, combine peeled chopped peaches, sugar, lemon juice, and a pinch of salt. Let sit for 5 minutes to draw out juices. Cook over medium heat for 4–5 minutes, stirring often, until peaches soften. Whisk cornstarch and water until smooth, then stir into the peach mixture. Cook 1–2 more minutes until thickened and glossy. Remove from heat, stir in vanilla extract, and cool completely.
- Make the Cream Cheese Filling: In a chilled bowl, whip the cold heavy whipping cream with sugar and vanilla extract at medium-high speed until stiff peaks form. In a separate bowl, beat the room-temperature cream cheese on high speed for 2–3 minutes until light and fluffy. Gently fold half of the sweetened whipped cream into the cream cheese until fully incorporated.
- Assemble the Pie: Spoon the cooled peach mixture evenly into the chilled crust. Spread the cream cheese filling over the peach layer, smoothing the top with a spatula. Spoon the remaining whipped cream over the top and gently spread to the edges, creating soft swirls with a spoon or offset spatula. For clean layers, chill the pie for an hour before adding the final whipped cream layer; otherwise, proceed directly. Cover and refrigerate the completed pie for at least 4 hours or overnight to set fully.
Notes
- Pressing the crust into a gentle curve prevents cracking when chilled.
- Chilling the pie before topping with the final whipped cream layer helps maintain clean, distinct layers when sliced.
- Use ripe, fresh peaches for the best flavor.
- This pie requires at least 6 hours total chilling time including crust and final assembly.
- For easier cutting, chill the pie overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
