Creamy Fresh Peach Pie (Graham Cracker Crust)

This creamy peach pie with graham cracker crust is one of the tastiest ways to celebrate peach season! With a cream cheese layer, fresh sliced peaches in peach glaze, and fresh whipped cream, every bite is perfection.

FRESH SWEET PEACHES STAR IN THIS NO-BAKE PIE

It’s that time of year when fresh local peaches are readily available, and I can’t get enough of them!

I am not a big fan of traditional peach pie because I don’t love cooked peaches. But for this easy peach pie recipe, the peaches aren’t cooked, so the fresh peach flavor really shines through.

Even the glaze is made with fresh peaches, you just mash them to release the peach juice. A bit of orange juice enhances the fresh flavor.

Add a tangy cream filling and sweet whipped cream, and you have the perfect peach dessert!

The easiest way to peel lots of peaches

1. HEAT WATER – Bring a pot of water to a boil over high heat. Make sure the water is deep enough to cover the peaches.
2. BLANCH – When the water is at a full boil, drop in the peaches using a slotted spoon. Let them sit in the boiling for about 60 seconds.
3. ICE BATH – Immediately remove the peaches with a slotted spoon and place into a bowl of ice water. Let them sit until cool, adding more ice if needed.
4. PEEL – The peach skin should just slip off!
   If it doesn’t, you needed to boil the peaches a bit longer.

HOW TO MAKE PEACH PIE WITH GRAHAM CRACKER CRUST

1. PREP – Use the method described above to blanch your peaches. Let them sit in the ice water until you are ready to use them. (Or if you prefer, you can just use a peeler and slice them when you make the filling.
2. NO BAKE GRAHAM CRACKER CRUST – Mix together the graham cracker crumbs and melted butter. Press firmly into the bottom and up the sides of a 9-inch pie pan. Deep dish works best. Place in the refrigerator.
3. CREAM CHEESE LAYER – First beat the cream in a cold bowl until stiff and set it aside. In another mixing bowl, beat the cream cheese until smooth. Beat in the powdered sugar, lemon juice, and vanilla; then fold in the whipped cream. Spread in the bottom of the crust. Chill.
4. PEACH FILLING – In a heavy medium saucepan, whisk together the sugar and cornstarch. Add the orange juice and mashed peaches. Cook and stir over medium heat until thick and bubbly, boiling for at least a minute. Add the almond extract. Place the pan in an ice water bath to cool quickly. Fold in the sliced peaches.
5. CHILL – Spread the peach filling over the cream cheese layer. Cover with plastic wrap and chill for 2-4 hours.
6. TOPPING – Beat the heavy whipping cream with an electric mixer until soft peaks form. Then add the sugar and vanilla and beat again until you get stiff peaks. Spread over the top of the pie.
7. SERVE – Use a sharp knife to cut the pie into slices. If desired, garnish with additional peach slices or chunks.

Leftover pie must be stored in the refrigerator. Cover it tightly or transfer to an airtight container. It will last for 2 or 3 days, but the peaches start to brown and the crust gets softer.

VARIATIONS:

• I love the way the almond extract enhances the flavor of the peaches, but you can leave it out if you prefer.
• Cool Whip can be used in place of the fresh whipped cream topping.
• You can of course use a traditional pie crust if you prefer. You will need to bake it first and cool it completely.

MORE PEACH RECIPES:

• Peach Milkshake Recipe
• Raspberry Peach Crisp
• Peaches and Cream Dessert (No Bake)
• Cuisinart Peach Ice Cream Recipe

More No Bake Desserts

• Strawberry Cream Pie
• No Bake Key Lime Pie
• Cherry Yum Yum Recipe
• No Bake Cookies with Chocolate Chips

A cross between fresh fruit pie and cheesecake, this might just be the perfect peach dessert!