This Easy Cream Cheese Peach Pie is a sweet delight! With a creamy filling and juicy peach slices, it’s perfect for any gathering or simply to satisfy your sweet tooth.
Honestly, who can resist the combo of cream cheese and peaches? I love to serve it chilled and enjoy how fresh and light it tastes—plus, it’s super easy to make!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for a crunchy pie crust. If you don’t have graham crackers, you can substitute with crushed vanilla wafers or digestive biscuits for a different flavor.
Cream Cheese: For a rich and creamy texture, use full-fat cream cheese. Low-fat options work too, but I personally find the flavor can be less rich. Soften it well to mix easily!
Whipped Topping: While I love Cool Whip for convenience, you can use homemade whipped cream if you prefer. Just whip heavy cream with a bit of sugar and vanilla until fluffy.
Peaches: Canned peaches are easy, but fresh peaches bring a wonderful, juicy flavor! If you don’t have peaches, other fruits like strawberries or blueberries could also be great.
How Do You Get the Perfect Creamy Filling?
Making a smooth filling might seem tricky, but it’s easy if you follow these steps!
- Start with room temperature cream cheese. If it’s too cold, it will be lumpy.
- Beat the cream cheese alone first to get it creamy. Then, slowly add the powdered sugar and vanilla.
- Gently fold in the whipped topping. This keeps the mix light and airy.
- Finally, add your peaches, folding carefully to preserve the fluffiness.
By following these steps, you’ll achieve a really smooth and delicious filling every time! Enjoy your pie!
Easy Cream Cheese Peach Pie
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz whipped topping (such as Cool Whip), thawed
- 1 can (15 oz) sliced peaches, drained and chopped (or fresh peaches, peeled and chopped)
For Topping (Optional):
- Peach or berry sauce
- Additional whipped cream for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and requires at least 4 hours of chilling time in the fridge (overnight is best for a firmer set). That means you can whip it up quickly and leave it to set while you relax!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs and granulated sugar, mixing well. Then stir in the melted butter until the mixture is evenly moistened. Press it firmly into the bottom and up the sides of a 9-inch pie pan to form a nice crust. Put it in the refrigerator to chill while you work on the filling.
2. Make the Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Gradually add the powdered sugar and vanilla extract, mixing until everything is well combined and creamy.
3. Fold in Whipped Topping:
Gently fold the thawed whipped topping into the cream cheese mixture. Be careful not to deflate it too much; you want a light and fluffy filling!
4. Add Peaches:
Now, fold the drained and chopped peaches into your cream cheese mixture. Mix gently until the peaches are well-distributed. We want that lovely peach flavor throughout!
5. Assemble the Pie:
Pour the creamy filling into your prepared graham cracker crust. Use a spatula to smooth the top so it looks pretty.
6. Chill:
Cover the pie with plastic wrap and refrigerate for at least 4 hours, but overnight makes it even better! This helps the filling set up nicely.
7. Serve:
When you’re ready to enjoy your pie, add a dollop of whipped cream on top and drizzle with peach or berry sauce for a touch of color and flavor. Slice, serve, and enjoy!
Whether it’s a hot summer day or any gathering, this no-bake pie with its creamy filling and crunchy crust is sure to be a hit! Enjoy the delightful flavors of cream cheese and peaches every time!
FAQ for Easy Cream Cheese Peach Pie
Can I Use Fresh Peaches Instead of Canned?
Absolutely! Fresh peaches will add a wonderful flavor and texture to the pie. Just make sure to peel and chop them before adding to the filling. You can use about 2-3 medium fresh peaches, depending on their size.
How Can I Make This Pie Gluten-Free?
To make this pie gluten-free, simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs or use crushed almond flour cookies. Ensure all other ingredients are labeled gluten-free as well!
Can I Make This Pie in Advance?
Yes! This pie is perfect for making ahead of time. Just make sure to cover it well with plastic wrap or foil and refrigerate. It can be made up to 2 days in advance for the best flavor!
What’s the Best Way to Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. The crust may soften a bit over time, but it will still be delicious!
