As the summer sun begins to warm the air and the farmer’s markets overflow with ripe, juicy peaches, I can’t help but daydream about the perfect dessert that captures all that seasonal bliss. That’s when I stumbled upon crafting a No-Bake Peaches and Cream Pie—a delightful treat that combines a light, velvety cheesecake filling with the sweetness of fresh peaches, all nestled in a buttery crust.
This pie has quickly become my go-to for summer gatherings, whether it’s a backyard barbecue or a cozy family dinner. With its airy texture and vibrant flavors, it’s a refreshing escape from the usual heavy desserts. Plus, it’s so easy to make! There’s something special about the way the cool creaminess pairs with the sun-kissed peaches, creating a flavor harmony that’s simply irresistible. If you’re looking to impress your friends while keeping it stress-free in the kitchen, this No-Bake Peaches and Cream Pie is your answer!
Why is Peaches and Cream Pie a must-try?
Simplicity at its best: This no-bake dessert is easy to whip up, making it perfect for those lazy summer afternoons.
Freshness shines through: Using ripe peaches elevates the flavor, bringing a burst of sunshine to every bite.
Versatile delight: Swap peaches for other fruits like strawberries or blueberries for a different twist on this classic.
Crowd-pleaser guaranteed: This pie always steals the show at parties, delighting guests with its creamy texture and vibrant taste.
Make-ahead convenience: Prepare it in advance, so you can enjoy stress-free entertaining and more time with friends!
Peaches and Cream Pie Ingredients
• Prepare for a delightful summer treat with these easy-to-find ingredients!
For the Crust
- Single Pie Crust – Provides structure and buttery flavor; feel free to use a store-bought crust for convenience.
- All-Purpose Flour – Primary structure component for the crust; opt for gluten-free flour as a substitution.
- Salt – Enhances flavors in the crust; a pinch goes a long way.
- Crisco (or Butter) – Adds richness to the crust; butter will give a more flavorful option.
- Cold Water – Helps bind the crust ingredients; keeping it cold is key for flakiness.
For the Cream Cheese Layer
- Heavy Whipping Cream – Creates a light and airy cheesecake layer; coconut cream can be a great dairy-free substitute.
- Cream Cheese – The key flavor and texture component; make sure it’s at room temperature for easy blending.
- Powdered Sugar – Sweetens the cream cheese layer; adjust the quantity for desired sweetness.
- Vanilla Extract – Enhances overall flavor; using pure vanilla extract yields the best results.
For the Peach Filling
- Fresh Peaches – The star of this pie; choose firm but ripe yellow peaches for optimal sweetness.
- Granulated Sugar – Sweetens the peach filling; adjust based on the natural sweetness of your peaches.
- Lemon Juice – Balances the sweetness of the fruit; lime juice can be a tasty alternative.
- Cornstarch – Thickens the peach filling; arrowroot can be used if you need a substitute.
- Butter – Adds richness to the peach filling; ensures a smooth texture when mixed.
- Almond Extract – A subtle nutty flavor enhancer; it’s optional and can be omitted for a simpler taste.
For the Topping
- Heavy Whipping Cream (for topping) – Essential for a fluffy topping; feel free to choose a non-dairy option if preferred.
With simple ingredients and easy preparation, this Peaches and Cream Pie is your perfect summer dessert. Enjoy the fresh flavors and creamy texture that will surely win hearts!
How to Make Peaches and Cream Pie
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Prepare the Crust: Preheat your oven to 425°F (220°C). In a bowl, mix the flour and salt together. Cut in the Crisco (or butter) until you achieve a texture similar to coarse meal. Gradually add cold water and mix gently until a dough forms. Chill in the fridge for 30-60 minutes, then roll out, place in the pie plate, prick with a fork, and bake for 12-15 minutes until golden brown. Allow to cool completely.
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Make the Cream Cheese Layer: In a mixing bowl, whip the heavy cream until soft peaks form. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla together until fluffy. Gently fold in the whipped cream until well combined, then spread this mixture into the cooled crust. Chill while preparing the peach filling.
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Prepare the Peach Filling: Slice the peaches and toss them with granulated sugar. Let them sit for about 30 minutes to draw out their juices, then drain. Reserve the juices and mix them with lemon juice and a splash of water. Combine this mixture with cornstarch in a saucepan, whisk until smooth, and cook over medium heat until thickened, stirring continuously. Allow to cool, then fold the peaches into the sauce and pour this filling over the cream cheese layer in the crust.
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Final Touch: Chill the assembled pie in the refrigerator for at least 1 hour, or up to 24 hours before serving. When ready, whip cream for the topping and spoon it over the peach filling. Serve chilled for a refreshing delight!
Optional: Add a sprinkle of cinnamon on top for extra flavor.
Exact quantities are listed in the recipe card below.
Peaches and Cream Pie Variations
Customize your Peaches and Cream Pie with these fun twists and swaps that will make each bite even more delightful!
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Berry Bliss: Swap peaches for fresh strawberries or blueberries for a colorful twist that adds a touch of tartness.
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Coconut Cream: Replace heavy whipping cream with coconut cream for a refreshing dairy-free option, adding a tropical flavor profile.
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Graham Cracker Crust: Instead of a standard pie crust, use crushed graham crackers mixed with melted butter for a flavorful, textured base.
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Zesty Kick: Incorporate a splash of orange juice instead of lemon for a fragrant citrus burst that pairs beautifully with peaches.
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Nuts for Crunch: Sprinkle chopped pecans or almonds on top of the whipped cream for added crunch and nutty flavor.
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Sweeten Down: Reduce the powdered sugar in the cream cheese layer for a less sweet version that highlights the natural flavors of the peaches.
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Spiced Up: Add a dash of cinnamon or nutmeg to the peach filling for a warm undertone that gives your pie a cozy feel.
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Almond Joy: Use almond extract in place of vanilla for a subtle nutty depth that complements the sweetness of the fruit perfectly.
From fruity variations to spicy kicks, these ideas are sure to inspire you to make this pie uniquely yours!
Expert Tips for Peaches and Cream Pie
- Room Temperature Cream Cheese: Ensure the cream cheese is at room temperature to avoid lumps in your filling; this creates a smooth, silky texture.
- Whipping Wisely: For a lighter filling, fold the whipped cream into the cream cheese mixture gently. Avoid over-mixing to maintain that lovely airy texture.
- Seasonal Substitutions: If fresh peaches aren’t available, frozen peaches work well. Just be sure to thaw and drain them thoroughly before use for the best flavor.
- Sweetness Check: Adjust the amount of granulated sugar based on your peaches’ natural sweetness. Sometimes, nature surprises us with super sweet fruit!
- Flavor Experimentation: Feel free to explore with different extracts like coconut or vanilla instead of almond. Each will bring a unique twist to your charming Peaches and Cream Pie.
Make Ahead Options
These No-Bake Peaches and Cream Pies are perfect for busy home cooks looking to save time while still delighting their family and friends! You can prepare the crust and the cream cheese layer up to 24 hours in advance. Simply bake the crust and chill it completely before filling, and whip the cream cheese mixture and spread it into the crust, covering it tightly with plastic wrap. The peach filling can be prepped up to 3 days ahead; just store it in an airtight container in the refrigerator to keep the flavors fresh. When you’re ready to serve, simply pour the peach filling over the cream layer and top with whipped cream. This way, you’ll enjoy a delectable dessert that’s just as delicious and stress-free!
How to Store and Freeze Peaches and Cream Pie
Fridge: Store your Peaches and Cream Pie in an airtight container in the refrigerator for up to 3 days. This keeps the filling fresh and the crust slightly crisp.
Freezer: If you want to make it ahead of time, you can freeze the pie (without the whipped cream topping) for up to 2 months. Wrap it tightly in plastic wrap, then aluminum foil to prevent freezer burn.
Thawing: When ready to enjoy, thaw in the fridge overnight. Add freshly whipped cream just before serving for that perfect finishing touch.
Make-Ahead Tip: Feel free to prepare the crust and filling separately in advance, and assemble the pie the day before your gathering for ultimate convenience.
What to Serve with Peaches and Cream Pie?
Elevate your summer dining experience with delightful pairings that complement the creamy, fruity goodness of this pie.
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Fresh Berry Salad: A mix of ripe berries adds a vibrant, tart contrast to the sweetness of the pie, lightening up your dessert platter. The juicy burst of blueberries and strawberries harmonizes wonderfully with the creamy texture of the pie.
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Vanilla Ice Cream: Creamy and cool, a scoop of vanilla ice cream on the side enhances the pie’s flavor, offering an indulgent touch. Watch as it melts slightly into the warmth of the crust; it’s simply heavenly.
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Iced Tea Lemonade: This refreshing beverage balances the rich flavors, making each sip a delightful pairing. The citrus from the lemonade brightens the entire meal, offering a perfect palate cleanser.
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Grilled Peaches: Continuing the peach theme, griddle some fresh peaches for added depth and natural sweetness. This simple twist elevates your dessert table with a smoky finish.
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Coconut Whipped Cream: For a tropical flair, top the pie with coconut whipped cream. Its lightness beautifully complements the cheesecake filling, creating a stunning visual and taste sensation.
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Sparkling Water with Mint: Light and refreshing, this drink adds a burst of flavor without overpowering your meal. The fresh mint invigorates your senses, making it a delightful accompaniment.
These pairings not only enhance your Peaches and Cream Pie experience but also create a harmonious and memorable summer gathering!
Peaches and Cream Pie Recipe FAQs
What type of peaches should I use for the Peaches and Cream Pie?
Opt for firm but ripe yellow peaches to capture the sweetness and vibrancy of summer. Look for peaches that yield slightly when pressed, indicating they are ready for use in your pie.
How should I store the Peaches and Cream Pie?
Store your pie in an airtight container in the refrigerator for up to 3 days. This will help maintain freshness while keeping the crust from becoming too soggy. If you don’t plan to eat it within that timeframe, consider freezing it.
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Can I freeze Peaches and Cream Pie?
Absolutely! If you’d like to make it in advance, you can freeze your pie (without the whipped cream topping) for up to 2 months. Wrap it tightly in plastic wrap followed by aluminum foil, ensuring there’s no air exposure to prevent freezer burn.
What do I do if my pie crust is too crumbly?
If your crust turns out crumbly, it may be due to not enough moisture or mixing too long. Simply add a tablespoon of cold water at a time to the dough as you mix. If you’re rolling out the dough, ensure it’s slightly chilled between rollings for better handling.
How can I adjust the sweetness of the peach filling?
You can adjust the amount of granulated sugar in the peach filling based on the natural sweetness of your peaches. If they’re quite sweet, consider reducing the sugar by a tablespoon or two to balance flavors effectively.
Are there any allergy considerations with this recipe?
Yes! Keep in mind that cream cheese contains dairy, so this recipe is not suitable for those with dairy allergies. For a dairy-free option, substitute the cream cheese with a dairy-free cream cheese alternative and use coconut cream for the topping.
Summer's Dreamy Peaches and Cream Pie You Can't Resist
Ingredients Â
Equipment
MethodÂ
- Preheat your oven to 425°F (220°C). In a bowl, mix the flour and salt together. Cut in the Crisco (or butter) until you achieve a texture similar to coarse meal. Gradually add cold water and mix gently until a dough forms. Chill in the fridge for 30-60 minutes, then roll out, place in the pie plate, prick with a fork, and bake for 12-15 minutes until golden brown. Allow to cool completely.
- In a mixing bowl, whip the heavy cream until soft peaks form. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla together until fluffy. Gently fold in the whipped cream until well combined, then spread this mixture into the cooled crust. Chill while preparing the peach filling.
- Slice the peaches and toss them with granulated sugar. Let them sit for about 30 minutes to draw out their juices, then drain. Reserve the juices and mix them with lemon juice and a splash of water. Combine this mixture with cornstarch in a saucepan, whisk until smooth, and cook over medium heat until thickened, stirring continuously. Allow to cool, then fold the peaches into the sauce and pour this filling over the cream cheese layer in the crust.
- Chill the assembled pie in the refrigerator for at least 1 hour, or up to 24 hours before serving. When ready, whip cream for the topping and spoon it over the peach filling. Serve chilled for a refreshing delight!