Tuck into a slice of sunshine with this Peaches and Cream Pie! This no-bake dessert features juicy cinnamon peaches, a buttery graham cracker crust, and cool, freshly whipped cream. This homestyle dessert is best made ahead of time, making it a fantastic option for summer entertaining, backyard BBQs, and Fourth of July parties!
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Table of contents
I've been working on this peaches and cream pie recipe for a few weeks now. I'm so excited to finally share it with you!
It took a few rounds of testing to perfect — creating the perfect gooey but still sliceable peach filling, and sweet-but-not-too-sweet whipped cream topping. Oh, and did I mention perfecting the butter-to-sugar ratio in the crust, so it sets until firm and lightly crunchy in the fridge?
Summer here in Colorado (and many parts of the US!) is hot enough. I wanted to design a no-bake recipe we could count on for classic peach pie flavor without needing to heat up the oven. I'm pretty sure I nailed it!
Preparation is a bit extended — mainly to allow the different elements to set — but all the steps are straightforward and doable. Best of all, the pie is prepared ahead of time (4 hours or up to 2 days, depending on your preference!), making it a great option for low-stress summer entertaining. Let's get started, shall we?
What is Peaches and Cream Pie?
Peaches and cream pie is one of my favorite summer desserts! It is composed of a buttery graham cracker crust that is filled with a cinnamon-infused peach pie filling and topped with vanilla whipped cream. The recipe is no-bake: the crust chills to set, and the filling simmers on the stovetop, eliminating the need for the oven.
You can enjoy the pie chilled, fresh from the fridge, or partially frozen for an ultra-cooling and refreshing dessert! The pie easily feeds a crowd and is perfect for summer get-togethers.
Love peach recipes?! Me too! Check out my Peach Sangria, Peach Avocado Salsa, Peach Overnight Oats, Peach Muffins, and Peach BBQ Sauce!
Ingredients
Here's what you will need to grab to make this no-bake gem:
Peach Pie Filling
Peaches - It wouldn't be a peach pie without them! You can use fresh, canned, or frozen peaches. If using fresh peaches, peel and pit them before slicing; if using canned, drain them well. You do not need to defrost frozen peaches before making the filling, though it may need extra cooking time.
White & Brown Sugar - These sweeten the filling, making it saucy, jammy, and so tasty! Pack the brown sugar well when measuring.
Cinnamon & Nutmeg - Ground seasonings add classic warm spices. Always use spices with a good expiration date! If you have fresh nutmeg, grate it before adding.
Cornstarch - This is used to thicken the filling. If needed, you can swap in the same amount of arrowroot, tapioca starch, or all-purpose flour.
Lemon Juice - Citrus brightens the peach mixture, just like it does for traditional peach pie recipes. For the best results, use fresh lemon juice, though bottled can work in a pinch!
Graham Cracker Pie Crust
Graham Cracker Crumbs - Use pre-ground graham cracker crumbs or make your own by pulsing 1 ½ sleeves of graham crackers in a food processor or blender until the texture is that of coarse sand.
Melted Butter - I prefer salted butter for the extra flavor it adds to the crust, but you can use unsalted if preferred. Melt it on gentle heat in the microwave or over low heat on the stovetop.
Sugar & Brown Sugar - For a touch of extra sweetness!
Salt - Just ⅛ of a teaspoon of fine sea or kosher salt seasons the graham cracker crust, balancing its flavors.
Whipped Cream Topping
Heavy Whipping Cream - Also known as heavy cream or whipping cream, this whips up until light, fluffy, and creamy, making the perfect complement for the gooey-sweet peach filling.
Vanilla Extract - Adds a light and sweet nuttiness to the whipped cream. Use pure vanilla extract for the purest flavor.
Powdered Sugar - Sweetens the whipped cream while keeping it light and creamy.
How to Make No-Bake Peaches and Cream Pie
This peach cream pie recipe takes a few steps to make, but they're all straightforward, and the resulting creamy and dreamy peach pie is more than worth it!
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Make the Peach Pie Filling
Step 1: Combine the peaches, sugar, brown sugar, cinnamon, nutmeg, and lemon juice in a saucepan. Stir well to combine and heat over medium.
Step 2: Once simmering, cook for 10-15 minutes, stirring periodically, or until the peaches are soft and juicy. If the peaches come to a boil at any point, reduce the heat to medium-low.
PRO-TIP: Cook canned peaches on the shorter end (about 10 minutes), fresh peaches for about 12-13 minutes, and frozen peaches on the longer end (15 minutes or more).
Step 3: In a small bowl, whisk the cool water and cornstarch until combined to make a slurry. Stir the slurry into the peaches and cook for 2-3 minutes until thickened.
PRO-TIP: Mix the cornstarch with cool (not warm or hot) water to keep the mixture smooth. Hot or warm water can cause the cornstarch to lump up.
Step 4: Remove the peaches from the stovetop, transfer to a cool bowl, and refrigerate for 2 hours until cooled.
PRO-TIP: To speed up cooling, freeze the peach mixture for 1 hour. Stir it every 15 minutes to ensure an even chill.
Make the Graham Cracker Crust
Step 1: While the peaches cool, make the graham cracker crust. In a large mixing bowl, whisk together the graham cracker crumbs, sugar, brown sugar, and salt until combined.
Step 2: Stir in the melted butter until combined.
Step 3: Press the graham cracker mixture into a pie dish. Gently but firmly press it into the pan to evenly coat the bottom and sides of the dish, forming a crust. Refrigerate the crust for 1 hour or freeze it for 30 minutes until firm and set.
PRO-TIP: I like using a measuring cup to gently press down the crust mixture, but you can also use your hands or a spatula.
Step 4: Once the crust has set and the filling has cooled, pour the filling into the crust.
PRO-TIP: See my easy directions below to make this peach cream pie recipe ahead of time!
Make the Whipped Cream and Top
Step 1: Add the cold whipping cream, powdered sugar, vanilla extract, and cornstarch (if using) to a mixing bowl or the bowl of a stand mixer.
PRO-TIP: Add cornstarch to stabilize the whipped cream, making the pie easier to slice! Cold whipping cream also whips better than room temperature or warm. Remove it from the refrigerator just before using it.
Step 2: Beat on high speed with the whisk attachment or with a hand electric mixer for 1-2 minutes or until the whipped cream forms firm peaks.
PRO-TIP: Taste the whipped cream and add extra powdered sugar to taste. For a moderately sweet whipped topping, start with ¼ cup of powdered sugar and add more if desired.
Step 3: Spoon the chilled filling onto the pie, spreading it out evenly to cover.
Step 3: Chill in the refrigerator for 2-4 hours or freeze for 1-2 hours until entirely set. Enjoy cold!
PRO-TIPS: For the easiest slicing, dip a wide and very sharp knife (such as a chef's knife) in hot water until warm. Towel off the knife until dry and slice!
Additional Recipe Pro-Tips
- Enjoy cool or frozen. For a gooey filling and soft whipped cream topping, refrigerate the pie until serving. For a more set filling and an ice cream-like topping, freeze the pie for 1-2 hours before serving. You can also store the pie in the freezer for long-term storage. See my directions below for partial defrosting directions before serving.
- Pan size: Deep-dish vs. standard pie pan. Use a standard pie pan for a more even ratio of filling to topping. For a larger ratio of whipped cream to peach filling, use a deep-dish pie pan (like I did in these photos).
Make Ahead Directions
One of the many reasons this peaches and cream pie is great for the summer is that it is very easily made ahead of time (leaving you more time to enjoy the outdoor get-togethers)! Here's how to do it:
- 1-2 Days Ahead of Time: Make the peach filling and graham cracker crust as directed. Pour the filling into a mixing bowl and cover. Wrap the graham cracker crust tightly in aluminum foil or plastic wrap. Refrigerate both for up to 2 days.
- 2-4 Hours Before Serving: Pour the chilled peach filling into the graham cracker crust. Whip the cream according to the recipe directions and spread on the pie. Cover and chill in the refrigerator for 2-4 hours (for an ice cream-like topping, freeze for 1-2 hours). Slice and serve cold!
Storage Directions
- Refrigerating: The pie keeps covered in an airtight container in the refrigerator for up to 5 days. The graham cracker crust may soften slightly upon storage but will still be delicious.
- Freezing: You can also freeze the no bake peach pie in a freezer-safe container for up to 3 months. Defrost the pie at room temperature for 2-3 hours before serving to enjoy a partially frozen pie (similar to ice cream pie!) or overnight in the refrigerator until completely thawed.
Save this Recipe for Later on Pinterest
Tools Needed to Make This Recipe
- Mixing Bowls
- Measuring Cups & Spoons
- Saucepan
- Spatula
- Whisk
- Pie Plate (Standard or Deep Dish)
- Sharp Knife
- Stand Mixer or Hand Mixer
More Peach Dessert Recipes
For my complete collection of recipes, check out my Best Peach Recipe Round-Up!
Recipe Card
Peaches and Cream Pie (No-Bake!)
Ingredients
Peach Pie Filling
- 8 cups sliced peaches fresh, frozen (thawed), or canned (drained)
- ½ cup sugar
- ¼ cup brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 4 teaspoons fresh lemon juice
- ½ cup cool water
- 3 tablespoons cornstarch
Graham Cracker Pie Crust
- 1 ½ cup graham cracker crumbs about 1 ½ sleeves of graham crackers, pulverized
- 3 tablespoons sugar
- ⅛ teaspoon salt
- 1 tablespoon packed brown sugar
- ½ cup melted butter preferably salted but salted also works
Whipped Cream Topping
- 2 cups heavy whipping cream extra cold
- ½ cup powdered sugar or more/less to taste
- 1 teaspoon pure vanilla extract
- 2 tablespoons cornstarch optional (to stabilize the whipped cream topping)
Instructions
Peach Pie Filling
- Combine the peaches, sugar, brown sugar, cinnamon, nutmeg, and lemon juice in a saucepan. Stir well to combine and heat over medium.
- Once simmering, cook for 10-15 minutes, stirring periodically, or until the peaches are soft and juicy (note: cook the peaches on the shorter end for canned peaches and longer for frozen or fresh). If the peaches come to a boil at any point, reduce the heat to medium-low.
- In a small bowl, whisk together the water and cornstarch until combined to make a slurry. Stir the slurry into the peaches and cook for 2-3 minutes until thickened. Remove the peaches from the stovetop, transfer to a cool bowl, and refrigerate for 2 hours until cooled.
Graham Cracker Crust
- While the peaches cool, make the graham cracker crust. In a large mixing bowl, whisk together the graham cracker crumbs, sugar, brown sugar, and salt until combined. Stir in the melted butter until combined.
- Press the graham cracker mixture into a pie dish. Gently but firmly press it into the pan to evenly coat the bottom and sides of the dish, forming a crust. Refrigerate the crust for 1 hour or freeze it for 30 minutes until firm and set.
Whipped Cream Topping
- Once the crust has set and the filling has cooled, pour the filling into the crust.
- Add the cold whipping cream, powdered sugar, vanilla extract, and cornstarch (if using to stabilize the whipped cream) to a mixing bowl or the bowl of a stand mixer. Beat on high speed with the whisk attachment or hand mixer for 1-2 minutes or until the whipped cream forms firm peaks.
- Spoon the chilled filling onto the pie and spread it out evenly to cover. Chill in the refrigerator for 3-4 hours or freeze for 1-2 hours until entirely set. Enjoy cold!
Notes
- Refrigerating: The pie keeps covered in an airtight container in the refrigerator for up to 5 days. The graham cracker crust may soften slightly upon storage but will still be delicious.
- Freezing: You can also freeze the no bake peach pie in a freezer-safe container for up to 3 months. Defrost the pie at room temperature for 2-3 hours before serving to enjoy a partially frozen pie (similar to ice cream pie!) or overnight in the refrigerator until completely thawed.
- Peach Cooking Time: Cook canned peaches on the shorter end (about 10 minutes), fresh peaches for about 12-13 minutes, and frozen peaches on the longer end (15 minutes or more).
- Working with Cornstarch: Mix the cornstarch with cool (not warm or hot) water to keep the mixture smooth. Hot or warm water can cause the cornstarch to lump up.
- Quicker Cooling: To speed up cooling, freeze the peach mixture for 1 hour. Stir it every 15 minutes to ensure an even chill.
- Stabilizing the Whipped Cream: Add cornstarch to stabilize the whipped cream, making the pie easier to slice! Cold whipping cream also whips better than room temperature or warm. Remove it from the refrigerator just before using it.
- Sweetening the Whipped Cream to Taste: Add more or less sugar to the whipped cream to taste. For a moderately sweet whipped topping, start with ¼ cup of powdered sugar and add more if desired.
- Slicing: For the easiest slicing, dip a wide and very sharp knife (such as a chef's knife) in hot water until warm. Towel off the knife until dry and slice!
- Enjoy cool or frozen. For a gooey filling and soft whipped cream topping, refrigerate the pie until serving. For a more set filling and an ice cream-like topping, freeze the pie for 1-2 hours before serving. You can also store the pie in the freezer for long-term storage. See my directions below for partial defrosting directions before serving.
- Pan size: Deep-dish vs. standard pie pan. Use a standard pie pan for a more even ratio of filling to topping. For a larger ratio of whipped cream to peach filling, use a deep-dish pie pan (like I did in these photos).
- 1-2 Days Ahead of Time: Make the peach filling and graham cracker crust as directed. Pour the filling into a mixing bowl and cover. Wrap the graham cracker crust tightly in aluminum foil or plastic wrap. Refrigerate both for up to 2 days.
- 2-4 Hours Before Serving: Pour the chilled peach filling into the graham cracker crust. Whip the cream according to the recipe directions and spread on the pie. Cover and chill in the refrigerator for 2-4 hours (for an ice cream-like topping, freeze for 1-2 hours). Slice and serve cold!
