Peaches and Cream Pie

A quick and easy no-bake creamy peach pie with a buttery graham cracker crust, a sweet custard filling, fresh whipped cream, and sliced peaches. 

I am a sucker for a no-bake, super simple pie. As much as I love baking…when it is hot outside…I am happy to keep my oven usage to the bare minimum. I am all about cool, no-bake dessert recipes during the summer. 

We are still in juicy peach season so I want to share our favorite no-bake peach pie recipe with fresh peaches as the star ingredient. When I make this pie in my home, it is literally gone within minutes. I think my kids are half vultures. 🙂 

This Peaches and Cream Pie starts out with a buttery graham cracker crust. Sometimes I whip up my own homemade graham cracker pie crust and other times I just pick up a premade one at the store. Either one works just great with this creamy peach pie!

The creamy vanilla custard filling is so simple! It starts off with a box of vanilla instant pudding, water, and sweetened condensed milk. You may be tempted to eat the whole bowl of this because it is that good! This is how to make silky, smooth vanilla pudding filling. The sweetened condensed milk is the game-changer. 

Then to make it extra light and creamy, fold in freshly whipped cream, using heavy whipping cream. It is what makes this vanilla filling extra decadent.

Since peaches are the star ingredient, make sure they are ripe and juicy. A tip is to place the sliced peaches in a bowl and sprinkle with sugar. This helps to bring out the juices and natural sweetness of the peaches. It also helps to slightly soften the peaches. 

Let the pie chill in the refrigerator to set up or even place in the freezer to expedite the process. If you decide to go the freezer route, I will usually wait to put the peaches on the top of the pie to keep them from freezing. 

Now you are going to have some serious self-control to keep from eating the whole pie! 

If you LOVE PEACH RECIPES, check out these recipes:

PEACH CRISP
PEACH DUMP CAKE
PEACH BERRY TRIFLE
BROWN SUGAR PEACH DUTCH BABY
HONEY PEACH WHITE CHEDDAR GRILLED CHEESE SANDWICH

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Graham Cracker Crust:

Homemade Graham Cracker Crust:

Vanilla Filling:

Whipped Cream Topping:

Peach Topping:

• If you want a true non-bake pie, use a premade graham cracker crust.

• If making homemade graham cracker crust, preheat oven to 350 degrees.  In a food processor, pulse graham crackers until fine crumbs. Stir in melted butter and continue to pulse. If you don't own a food processor, place graham crackers in a large Ziploc bag and crush using a rolling pin until fine crumbs. Pour into a bowl and stir in melted butter. Press firmly into a 9-inch pie pan, using the back of a measuring cup or small glass. Bake at 350 degrees for 8 minutes. Set aside to cool.

Vanilla Filling:

• In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Use a whisk to thoroughly combine (or use beaters or stand mixer). Place in refrigerator to chill for a few minutes.

• In another bowl, whip 1 cup of heavy cream until soft peaks form. Fold into the pudding mixture and return to the refrigerator.

• Pour the pudding mixture into the graham cracker crust. Whip the remaining 1 cup of heavy cream until soft peaks form. Fold in powdered sugar. Spread it over the pie. Lightly cover the pie and place in the refrigerator to chill for 2-3 hours.

Peaches:

• In a medium bowl, toss sliced peaches with sugar. Let sit for 15 minutes to allow the sugar to dissolve before topping the pie. When ready to serve, top the pie with the sugared peaches.

Calories: 271kcal, Carbohydrates: 19g, Protein: 2g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 67mg, Sodium: 35mg, Potassium: 163mg, Fiber: 1g, Sugar: 17g, Vitamin A: 1160IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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