Peaches and Cream Pie
Indulge in the luxurious simplicity of this Peaches and Cream Pie, a no-bake dessert that combines classic summertime flavors with a creamy, decadent texture. Built upon a buttery graham cracker crust that’s lightly baked for a toasty finish, the pie features a lush cream filling made with tangy cream cheese and fluffy whipped cream for the perfect balance of sweetness and tang. Crowned with fresh, juicy peach slices macerated in sugar and a hint of lemon, this show-stopping pie is as beautiful as it is delicious. With just 30 minutes of preparation and no baking required beyond the crust, this crowd-pleaser is ideal for warm-weather gatherings or when you crave an effortlessly elegant treat. Garnish with a dollop of whipped cream or a sprig of fresh mint, and serve chilled for a dessert that will steal the spotlight!
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Ingredients
- 200 grams Graham cracker crumbs
- 80 grams Unsalted butter, melted
- 50 grams Granulated sugar (for crust)
- 225 grams Cream cheese, softened
- 100 grams Powdered sugar
- 240 milliliters Heavy whipping cream
- 1 teaspoon Vanilla extract
- 4 pieces Fresh peaches, peeled and sliced
- 40 grams Granulated sugar (for peaches)
- 1 tablespoon Lemon juice
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Step 3
Press the crumb mixture into the bottom and sides of a 23 cm (9-inch) pie dish to form the crust. Use the bottom of a glass or measuring cup to flatten and compact the crust.
Step 4
Bake the crust in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and let it cool completely.
Step 5
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Step 6
In a separate bowl, whip the heavy cream and vanilla extract using an electric mixer until stiff peaks form.
Step 7
Gently fold the whipped cream into the cream cheese mixture, combining until smooth and uniform.
Step 8
Spread the cream mixture evenly over the cooled crust and smooth the top with a spatula.
Step 9
In another mixing bowl, toss the sliced peaches with 40 grams of granulated sugar and the lemon juice. Let sit for 10 minutes to release their juices.
Step 10
Arrange the peach slices on top of the cream layer in an overlapping pattern or design of your choice.
Step 11
Refrigerate the pie for at least 4 hours, or until the cream layer is firm.
Step 12
Slice and serve chilled. Optionally, garnish with additional whipped cream or mint leaves.
Nutrition Facts
| Serving size | (1554.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4021.7 |
| Total Fat 245.3g | 0% |
| Saturated Fat 141.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 663.8mg | 0% |
| Sodium 2018.6mg | 0% |
| Total Carbohydrate 417.7g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 296.4g | |
| Protein 33.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 380.0mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 1679.7mg | 0% |
Source of Calories