This No Bake Peach Cream Pie is made with fresh peaches, a no bake graham cracker crust, and an easy cream pie filling. It’s such an easy summer dessert and the perfect peach dessert to showcase those summer peaches.

I am a summer girl through and through. I love the long summer days and nights; the beautiful blue skies and abundant sunshine. I live for the more casual and relaxed days–the slower pace of the season compared to hustle and bustle of fall and winter.

And more than just the weather and calmer atmosphere, summer also brings with it some of my favorite produce. Fresh tomatoes, sweet corn, plums, nectarines, watermelon, and finally, the holy grail of all summer produce, the peach.

This time of year, when peaches are at their peak, you can rest assured the ones I’m not eating at every meal are going straight into my baked goods, like these Crumb Cake Peach Scones, this Peach Pound Cake, a summery Peach Slab Pie, or my personal favorite, this No Bake Peach Cream Pie. It’s this peaches and cream dessert that’s full of fresh peaches, a cream cheese pudding, and fluffy whipped cream.

Why I Love This Peach Cream Pie With My Whole Heart:

Graham Cracker Crust: I love a good graham cracker crust. It’s the perfect blend of sweet and nutty, and it has the best texture for a cheesecake or a cream pie.
Peach Cream Filling: I am OBSESSED with this peach pie filling, because it’s a peach pudding and a peach cream cheese pie filling blended together to make a dreamy peaches and cream custard.
No Bake: Of course, 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, when it’s hot, all I want is the no bake peach dessert. Don’t make me turn on the oven (and guys, honestly, this no bake peach pie is so dang good you won’t even miss the traditional peach pie).

If you’re in need of more no bake desserts for summer, might I suggest this No Bake Strawberry Marshmallow Pie, these No Bake Chocolate Cream Pies, this Oreo Icebox Cake, and this No Bake S’mores Tart.

Ingredients:

graham crackers
unsalted butter
fresh peaches
brown sugar, granulated sugar, and powdered sugar
cinnamon
cornstarch and water
instant vanilla pudding mix
vanilla extract and almond extract
milk
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.

How To Make This Peach Pudding Pie From Scratch:

Peach Pie Filling: Cut the peaches into small chunks and cook over medium-low heat with brown sugar, granulated sugar, the cornstarch slurry, and ground cinnamon. Once the peaches have softened and cooked down a bit (about 3-4 minutes), remove from the heat and allow the peaches to cool completely. Use a slotted spoon to strain the peaches from the liquid (the liquid will make the pie runny). Set aside.

Pro Tip: I let the peaches cool on the stove for about 10 minutes, then I strain the peaches, place them in a bowl, and put in the fridge to chill even faster.

Graham Cracker Crust: Using a food processor or a blender, crush the graham crackers into fine crumbs. Drizzle in the melted butter and mix until well combined. Press the crust into a 9″ or 10″ deep dish pie plate.

Whipped Cream: With a stand mixer or hand mixer, whip the heavy cream until it reaches soft peaks. Sprinkle in powdered sugar, vanilla extract, and almond extract. Then mix until the cream reaches stiff peaks. Divide the whipped cream in half.

Cream Cheese Pudding Filling: Using a stand mixer or hand mixer, whisk the pudding and milk together until it’s thick (we use only a little milk so that it’s really thick). Then, add in the cream cheese and mix until well combined. Next, add in the cooled peaches, mixing until the filling is combined (it will be thick). Then, fold in half of the whipped cream until fully combined.

Assembly: Spread the peach cream filling into the crust, smoothing in an even layer. Top with the remaining half of whipped cream. Chill for at least 4 hours.

Storage Tips:

This Peaches and Cream Pie needs to be refrigerated. It’ll last in the fridge for 2-3 days. It can last a couple days longer, but the peaches might make the crust a little soggy.

Variations:

Crust: If you don’t want to use graham crackers, you can substitute vanilla wafers, golden oreos, or shortbread cookies. Or, you can make a pastry crust or shortbread crust, but both need to be baked before you add the filling.

Frozen Peaches: You can use frozen peaches if you don’t have fresh peaches. However, I would not use canned peaches.

Cool Whip: I really prefer homemade whipped cream to a whipped topping, like Cool Whip, but you can use a tub of cool whip instead of making your own whipped cream.