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Classic Southern Peach Icebox Pie

Classic Southern peach icebox pie is a cool, creamy no-bake dessert with a buttery graham cracker crust and a peach-filled cream cheese filling. The pie chills until set, then gets fresh peach slices on top for a bright, juicy finish.
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Prep Time 25 minutes
chilling 6 hours 20 minutes
Total Time 6 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 1.5 cup graham cracker crumbs Use fine crumbs for a clean, firm crust.
  • 0.33 cup granulated sugar
  • 6 tbsp unsalted butter, melted
Cream cheese filling
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
Peach layer
  • 2 cup fresh peaches, peeled and finely diced
  • 2 tbsp peach preserves
  • 1 tsp lemon juice
  • 1 cup thinly sliced fresh peaches, for topping
Optional garnish
  • 1 Whipped cream, for garnish (optional) Add right before serving.

Equipment

  • 1 9-inch pie plate
  • 1 stand mixer

Method
 

Make the crust
  1. Combine the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened, using a firm press to check it holds together. Press the mixture firmly into the bottom and sides of a 9-inch pie plate.
  2. Refrigerate for 20 minutes until firm, so the crust sets before the filling goes in. Keep it chilled until ready to assemble.
Mix the filling
  1. Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy, about 2 minutes. Scrape the sides as needed for an even texture.
  2. Whip the heavy whipping cream to stiff peaks, then fold it gently into the cream cheese mixture until fully incorporated. Stop as soon as no streaks remain for a light, airy filling.
Add peaches and assemble
  1. Stir together the diced peaches, peach preserves, and lemon juice until glossy and evenly combined. Fold the peach mixture into the creamy filling.
  2. Spoon the filling into the chilled crust and smooth the top with a spatula, making an even layer. Avoid disturbing the crust edges.
  3. Arrange the sliced peaches decoratively over the pie for a consistent top layer. Refrigerate for at least 6 hours, or overnight, until completely set.
Serve
  1. Garnish with whipped cream just before serving if using it. Slice and serve chilled for the best creamy texture.

Notes

Pro tip: Soften the cream cheese fully for a lump-free filling, and fold the peaches gently to keep the whipped texture light. Refrigerate covered for 3 days; the crust may soften slightly over time. Freezing is not recommended for best slice texture. For a lower-sugar swap, reduce powdered sugar by 2 to 4 tbsp and increase peach preserves only slightly to maintain flavor balance.