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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Recipe Information
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
Instructions
Preheat the oven to 180°C (350°F).
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.
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.
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.
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
In a separate bowl, whip the heavy cream and vanilla extract using an electric mixer until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, combining until smooth and uniform.
Spread the cream mixture evenly over the cooled crust and smooth the top with a spatula.
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.
Arrange the peach slices on top of the cream layer in an overlapping pattern or design of your choice.
Refrigerate the pie for at least 4 hours, or until the cream layer is firm.
Slice and serve chilled. Optionally, garnish with additional whipped cream or mint leaves.
Nutrition Facts
Calories |
4022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.3 g | 314% | |
| Saturated Fat | 141.5 g | 708% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 2019 mg | 88% | |
| Total Carbohydrate | 417.7 g | 152% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 296.4 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
