Description
A refreshing no-bake pie with a graham cracker crust, a creamy peach filling, and a caramelized peach topping. Perfect for a simple summer dessert.
Ingredients
Scale
For the Crust:
1½ cups graham crackers, crushed
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Filling:
1 cup peach purée (fresh or canned)
1 cup heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
For the Topping:
1 cup diced peaches (fresh or thawed frozen)
2 tbsp granulated sugar
Instructions
- Step 1: In a bowl, combine the crushed graham crackers and ¼ cup of granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.
- Step 2: Press the mixture firmly into the bottom and up the sides of a 6 to 7 inch pie pan. Let the crust cool completely. For a crispier crust, you can optionally bake it at 350°F (175°C) for 8 to 10 minutes before cooling.
- Step 3: In a separate mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form.
- Step 4: Gently fold in the peach purée and vanilla extract until the mixture is smooth and fully incorporated.
- Step 5: Pour the peach cream filling into the prepared graham cracker crust and smooth the top with a spatula.
- Step 6: To make the topping, combine the diced peaches and 2 tbsp of granulated sugar in a small skillet over medium heat.
- Step 7: Cook for 3 to 4 minutes, stirring occasionally, until the peaches soften and the sugar melts into a light caramel. Let the mixture cool slightly.
- Step 8: Spoon the caramelized diced peaches over the pie.
- Step 9: Refrigerate the pie for at least 4 hours, or until it is fully set.
- Step 10: Slice and serve the pie chilled.
Notes
For a completely no-bake version of this pie, simply skip the optional step of baking the crust.
You can garnish the finished pie with fresh mint leaves or additional whipped cream before serving.
- Prep Time: 25 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American