This No Bake Peach Cream Pie is made with fresh peaches, a no bake graham cracker crust, and an easy cream pie filling. This homemade peach cream pie makes the best easy no bake summer dessert recipe!
This no bake peach pie is my new favorite summer dessert! I love no bake cream pie recipes, and this peaches and cream pie recipe is no exception!
Do you ever feel like you’re doing things with your life, and then you watch a TV show and do a double take because one of the characters on the show went to college with you?
And not only that, he also worked with you in the library.
And invited you to your first college party (which consisted of being on the roof of one of the dormitories for all of 5 minutes before an RA came out and shut it down…”it” being a bunch of awkward freshmen who have no friends and are just kind of standing around making small talk about what city you’re from and what you plan on majoring in while listening to some kid who decided it would be a good time to break out his guitar and serenade you all with his original hits…)
And now he’s a regular on a well-known TV show.
(While you, on the other hand, were just congratulating yourself on for getting the whole ‘80s movie category on Jeopardy correct. Yeah, we’re basically at the same level.)
Well, I may not be a regular on TV but one skill I do possess is the ability to make a mean peach pie. And no, I don’t mean this Peach Slab Pie. 😉I mean this no bake peaches and cream pie.
So, I love a good old-fashioned peach pie. There’s nothing like a slice of warm fresh peach pie in a buttery, flaky pie crust topped with some vanilla ice cream.
However, as much as I do love a traditional peach pie recipe, I was dying to try my hand at a no bake peach dessert, which resulted in this easy no bake peach cream pie recipe.
If you love all things peaches and cream, you’re sure to love this peaches and cream custard pie.
Sooo, let’s talk about the ingredients for this awesome and easy peach cream pie:
- graham crackers
- brown sugar and powdered sugar
- cinnamon and cornstarch
- instant pudding mix
- vanilla extract
- cream cheese
- heavy whipping cream
The filling of this pie is a combination of instant vanilla pudding mix, homemade whipped cream, and cream cheese. It’s rich and creamy, yet it’s a very simple filling thanks to the instant pudding.
- Can I freeze this recipe?
- I have never frozen a cream pie before, but I don’t think this peach cream pie will freeze well. I don’t think the consistency of the vanilla cream filling or the whipped cream will hold up well in the freezer. However, like I said, I’ve never tried freezing this before so you can try it if you’d like to. 😊
- Do I have to use a graham cracker crust?
- No, you don’t have to use a graham cracker crust. You can easily make this peach pie with a vanilla wafer cookie crust or a golden oreo crust. You could also make this with a shortbread crust or a pastry crust, however, both of those crusts will need to be baked before you put the filling inside. So it will still be a peach cream pie, just not a no bake peach pie version.
- Can I use Cool Whip instead of homemade whipped cream?
- Yes, you can substitute Cool Whip for the homemade whipped cream. I much prefer the taste of homemade whipped cream, but cool whip will definitely work if you’re in a pinch.
No Bake Peach Cream Pie Tips & Tricks:
- First things first, begin with sweet peaches. It can be tough to find good, tasty peaches, but there are a few key things to look for in order to pick a perfect peach. If you’re wondering how to find a ripe peach, a few things to keep in mind is to look at the top of a peach near the stem. If it’s green, it was picked too soon and probably won’t ripen well. Instead, look for a yellow/orange hue. Also, gently squeeze the tip (where the stem was) and shoulder of the peach. If it has some give to it, it’s ready to eat.
- Secondly, you do cook the peaches on the stove for a few minutes. Since the pie isn’t baked in the oven, the cooking on the stovetop technically doesn’t count as ‘baking.’ 😉 Although, in all truth, I know many no bake recipes include stovetop use, so I’m fairly confident in calling this no bake. The reason I cook them on the stovetop is because I wanted to add a bit of caramelized flavor. Plus, if the peaches aren’t as sweet as they could be, cooking them brings out their flavor.
- Lastly, similarly to this Banana Coconut Cream Pie, this pie is best the day of or within a couple of days. The fruit doesn’t last all that long. We still ate it and enjoyed it a number of days later, but we all agreed it tasted best the day of.
I’m obsessed with this No Bake Peach Cream Pie! It’s my favorite flavor of summer.
- 3 large peaches, thinly sliced (I left the skin on, but you can remove it if you want)
- 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1 tsp cornstarch
- 1 Tbsp water
- 2 1/2 cups graham cracker crumbs
- 8 Tbsp butter, melted
- 1 3.4oz box instant vanilla pudding mix
- 1 cup milk
- 4 oz cream cheese, softened to room temperature
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- fresh peach slices, if desired
- In a medium sized pot, heat peaches, brown sugar, and cinnamon together over med-low heat. Whisk cornstarch and water together, creating a slurry, and add it to the peaches. Stirring occasionally, cook peaches for 8-10 minutes, or until peaches are tender and the liquid has thickened. Remove from heat and allow to cool slightly.
- Mix graham cracker crumbs and melted butter together and press the crust into a 9” or 10” pie plate. Set aside.
- In a bowl, whisk instant pudding mix and milk together until it has thickened. Add in cream cheese and mix (with a rubber spatula or mixer) until well combined. Set aside.
- With a standing mixer or hand mixer, whisk heavy whipping cream until soft peaks form. Add in vanilla extract and powdered sugar, and continue to whip until it has reached your desired consistency.
- Fold half of the whipped cream into the pudding mixture. Reserve the rest for the topping.
- Spoon the peach filling into the bottom of the graham cracker crust, spreading evenly.
- Spread the cream filling over the top of the peaches, and then spread the remaining whipped cream over the top. Place fresh peach slices on top, if desired.
- Refrigerate until ready to serve (for best results, the pie should be refrigerated for at least 2-3 hours).
Here are some of my other favorite peach recipes: