This creamy peach pie with graham cracker crust is one of the most delicious ways to celebrate peach season! With a layer of cream cheese, fresh peach slices in a peach sauce, and fresh whipped cream, every bite is perfection.
Fresh, sweet peaches are the 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’m not a fan of traditional peach pie because I don’t like cooked peaches. But in 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, just mash them to release the peach juice. A little orange juice enhances the fresh flavor.
Add a sour cream filling and sweet whipped cream, and you have the perfect peach dessert!
The easiest way to peel a large quantity of peaches
Heat water – Bring a pot of water to a boil over high heat. Make sure the water is deep enough to cover the peaches. Blanch the peaches – When the water is fully boiling, drop the peaches in using a slotted spoon. Let them boil for about 60 seconds. 
Ice Bath – Immediately remove the peaches with a slotted spoon and place them in a bowl of ice water. Let them cool, adding more ice if necessary. 
Peeling – The peach skin should slide off easily! 
If this does not happen, it is necessary to boil the peaches a little longer.
How to make peach pie with graham cracker crust
Preparation – Use the method above to blanch peaches. Leave them in ice water until you are ready to use them. (Or if you prefer, you can just use a peeler and slice them when making the filling.) No-Bake Graham Cracker Crust – Mix together the graham cracker crumbs and melted butter. Press firmly into the bottom and sides of a 9-inch pie pan. A deep dish works best. Refrigerate. Cream Cheese Layer – First, beat the cream in a cold bowl until stiff and set aside. In another mixing bowl, beat the cream cheese until smooth. Beat in the powdered sugar, lemon juice, and vanilla; then add the whipped cream. Spread over the bottom of the crust. Chill. Peach Filling – In a medium heavy saucepan, whisk together the sugar and cornstarch. Add the orange juice and pureed peaches. Cook and stir over medium heat until thick and bubbly, and bring to a boil for at least 1 minute. Stir in the almond extract. Place the pan in an ice water bath to cool quickly. Add the peach slices. 
Chill – Spread the peach filling over the cream cheese layer. Cover with plastic wrap and refrigerate for 2-4 hours. Topping – Beat the heavy cream with an electric mixer until soft peaks form. Add the sugar and vanilla and beat again until stiff peaks form. Spread over the top of the pie. 
Serving Method – Use a sharp knife to cut the pie into slices. If desired, you can garnish with additional peach slices or pieces.
Leftover pie should be stored in the refrigerator. Cover tightly or transfer to an airtight container. It will keep for two or three days, but the peaches will start to brown and the crust will become softer.
Differences:
I love how the almond extract enhances the flavor of the peaches, but you can leave it out if you prefer. Whipped cream can be used instead of fresh whipped cream. 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:
More No-Bake Desserts
Return: 8
No-Bake Peach Cream Pie Recipe
With a flaky crust, creamy filling, fresh peaches, and whipped cream, this might just be the best fresh peach pie recipe ever!
Preparation time
30 minutes
Overtime
2 hours
Total time
2 hours 30 minutes
ingredients
The crust:
1 1/2 cups graham cracker crumbs (about 10 whole crackers) 6 tablespoons melted salted butter
Cream cheese layer:
8 ounces cream cheese, softened to room temperature 3/4 cup powdered sugar 1 teaspoon lemon juice (fresh or bottled) 1/2 teaspoon vanilla extract 1 cup heavy cream
Peach layer:
1 cup fresh peaches, mashed 2/3 cup sugar 1/4 cup cornstarch Pinch of salt 1/3 cup orange juice 1/8 teaspoon almond extract (optional) 4 cups fresh peaches, chopped
Coverage:
3/4 cup heavy cream 1/4 cup powdered sugar 1/4 teaspoon vanilla extract
directions
For the crust – Use a food processor to finely crush the graham crackers. Mix the crumbs with the melted butter and press into the bottom and sides of a deep pie dish. Chill the filling – Beat 1 cup of the cream with an electric mixer until stiff peaks form. Set aside. (The cream will whip faster if you chill the bowl and beaters first.) In a large bowl, beat the cream cheese until smooth. Beat in the powdered sugar, lemon juice, and vanilla. Stir in the whipped cream. Spread over the crust and refrigerate. Peach topping – Whisk together the sugar, cornstarch, and salt in a heavy saucepan. Add the orange juice and pureed peaches. Cook and stir over medium heat until thick and bubbly; let boil for at least 1 minute. Remove from heat and stir in almond extract, if desired. Place the pan in a skillet or bowl of ice water to cool quickly, stirring occasionally. Peel and slice the peaches; toss in the peach mixture. Spread over the cream cheese topping. Cover with plastic wrap and refrigerate for at least 2 hours. When ready to serve, make the filling. Whip the cream until soft peaks form. Add the powdered sugar and vanilla and beat again until stiff peaks form. Spread the mixture over the peach layer. Cut into slices and serve immediately. Garnish with additional peach slices, if desired.
Notes
-See my tips in the recipe post, plus instructions for peeling peaches in seconds.
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Nutrition information:
fruit:
8
Serving size:
1
Amount per serving:
Calories: 597Total fat: 39 gramsSaturated fats: 23 gramsTrans fats: 1 gramUnsaturated fats: 12 gramsCholesterol: 110 mgSodium: 264 mgCarbohydrates: 60 gramsFiber: 2 gramssugar: 46 gramsprotein: 5 grams
A cross between fresh fruit pie and cheesecake, this might just be the perfect peach dessert!
