This No-Bake Peaches & Cream Pie is light, creamy, and filled with fresh peach flavor. With a sweet-and-salty graham cracker pretzel crust and fluffy cream cheese filling, it’s the perfect chilled dessert for warm summer days.
Table of Contents
My Advice to You
Use ripe but slightly firm peaches so the filling keeps a nice texture without becoming watery. Chilling the pie overnight also helps the filling set beautifully and makes slicing much easier.
Food Safety, Storage & Serving
Serving
Serve cold with extra fresh peaches and a drizzle of honey for a refreshing summer dessert.
Storage
Cover tightly and refrigerate for up to 4 days.
Freezing
Freeze the pie without the fresh peach topping for up to 1 month. Thaw overnight in the refrigerator before serving.
For peach selection and storage recommendations, visit the California Cling Peaches Storage Tips
FAQ
Can I use canned peaches?
Yes, but fresh peaches provide the best flavor and texture for this pie.
Why is my filling too soft?
The pie may need more chilling time, especially if the peaches were very juicy.
Can I make this pie ahead of time?
Absolutely. It’s a great make-ahead dessert and tastes even better after chilling overnight.
Conclusion
This No-Bake Peaches & Cream Pie is creamy, refreshing, and packed with sweet peach flavor in every bite. It’s an easy summer dessert that looks impressive while requiring very little effort.
No-Bake Peaches & Cream Pie
Ingredients
- Filling and Crust
- 2 medium peaches chopped
- Juice of 1/2 lemon
- 3/4 cup granulated sugar divided
- 8 graham crackers
- 1 1/2 cups pretzels
- 1 tsp. ground cinnamon
- Kosher salt
- 6 Tbsp. butter melted
- 3/4 cup heavy cream
- 2 8-oz. blocks cream cheese, softened
- 1/4 cup plain Greek yogurt preferably whole fat
- 1 tsp. pure vanilla extract
- Topping
- 2 medium peaches thinly sliced
- 2 Tbsp. honey
Instructions
- Filling and Crust
- In a small pot over medium heat, cook peaches, lemon juice, and 2 tablespoons granulated sugar, stirring frequently, until peaches have started to break down but are still holding their shape and liquid is syrupy, 5 to 10 minutes, depending on how ripe your peaches are. Let cool.
- Meanwhile, in a food processor, pulse crackers into crumbs. Add pretzels and pulse until fine crumbs form with some small pieces remaining. Transfer to a medium bowl. Add cinnamon, a large pinch of salt, and 2 tablespoons granulated sugar and stir to combine. Add butter and mix until mixture resembles wet sand.
- Press crust into a 9″ pie plate. Refrigerate while you finish the filling.
- Using an electric mixer on medium-high speed, in a large bowl, beat cream until stiff peaks form. Transfer to another bowl.
- In same bowl used to beat cream, beat cream cheese and yogurt until smooth. Add remaining 1/2 cup granulated sugar and beat until incorporated. Add vanilla and a pinch of salt and beat to combine. Fold in whipped cream until just combined. Gently fold in cooked peaches until just combined.
- Pour filling into crust and spread in an even layer. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to overnight.
- Topping
- When ready to serve, in a small bowl, toss peaches and honey to coat. Spoon peaches over pie, then cut into slices and serve.
