Peaches and Cream Pie (No-Bake!)
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 great option for summer entertaining, backyard BBQs, and Fourth of July parties!
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
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.
- 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!
Nutrition
Calories: 390kcalCarbohydrates: 45gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 65mgSodium: 180mgPotassium: 194mgFiber: 2gSugar: 34gVitamin A: 1155IUVitamin C: 4mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!
