No Bake Peach Cream Pie
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 peaches and cream pie makes the best easy no bake summer dessert recipe!
Servings: 10 -12 Slices
Ingredients
Peach Pie Filling
- 3 large peaches, thinly sliced (I left the skin on, but you can remove it if you want)
- 2 Tbsp brown sugar
- 2 Tbsp granulated sugar
- 1 1/2 tsp ground cinnamon
- 2 tsp cornstarch
- 1 Tbsp water
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs
- 8 Tbsp unsalted butter, melted
Cream Pie
- 1 (3.4oz) box instant vanilla pudding mix
- 1 cup milk
- 8 oz cream cheese, softened to room temperature
Homemade Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
Topping
- fresh peach slices, if desired
Instructions
Peaches:
- In a medium sized pot, heat peaches, brown sugar, 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 3-4 minutes, or until peaches are tender and the liquid has thickened.
- Remove from heat and allow to cool slightly. Then, using a slotted spoon, strain the cooked peaches from the liquid and place in a bowl to cool completely (I usually put them in the fridge to chill quicker).
Graham Cracker Crust:
- Mix graham cracker crumbs and melted butter together and press the crust into a 9” or 10” deep dish pie plate.* Set aside.
Whipped Cream:
- With a standing mixer or hand mixer, whisk heavy whipping cream until soft peaks form.
- Add in vanilla extract and almond extract, and add in the powdered sugar. Continue to whip until stiff peaks form. Set aside.
Cream Pie Filling:
- In the bowl of a standing mixer or with a hand mixer, whisk instant pudding mix and milk together until it has thickened, about 1-2 minutes.
- Next, add in cream cheese and mix until well combined.
- Then, add in the peaches and mix until combined (the mixture will be thick).
- Lastly, fold in half of the whipped cream into the pudding mixture. (Reserve the rest for the topping.)
Assembly
- Pour the peach pudding filling on top of the graham cracker crust and spread in an even layer.
- Top with the remaining whipped cream. And, if desired, add fresh peach slices on top.
- Refrigerate until ready to serve (for best results, the pie should be refrigerated for at least 4 hours).
- Enjoy!
Notes
*If you are making your own graham cracker crumbs, you'll need about 1 and a 1/2 sleeves of graham crackers. Use a food processor or blender to turn them into fine crumbs.