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–+ servings
Peaches and Cream Icebox Pie

Peaches and Cream Icebox Pie

A delightful, no-bake summer pie that's cool and creamy, perfect for those sweltering days. Layers of succulent peaches nestled in a smooth, velvety filling atop a simple graham cracker crust create a refreshing warm-weather favorite.
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Prep Time 30 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 425 kcal

Equipment

  • 9-inch Pie Plate
  • Mixing Bowls
  • Electric Mixer

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 14 full crackers
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1/4 tsp cinnamon optional

For the Filling

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 4 cups fresh peaches about 5-6 medium peaches, peeled and sliced
  • 3 tbsp peach preserves
  • 2 tbsp lemon juice

Instructions
 

  • Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl until the mixture resembles wet sand. Press firmly into a 9-inch pie plate, using the bottom of a measuring cup to compact it evenly across the bottom and up the sides. Place in the refrigerator for 30 minutes to set while you prepare the filling.
  • In a large mixing bowl, beat the softened cream cheese until smooth and fluffy (about 2 minutes). Add the powdered sugar and vanilla extract, continuing to beat until well incorporated.
  • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, maintaining as much air as possible for that perfect fluffy texture.
  • Combine the sliced peaches with lemon juice and peach preserves in a medium bowl, gently tossing to coat.
  • Spread half of the cream mixture onto the chilled crust, creating an even layer. Arrange half of the prepared peach slices over the cream. Repeat with remaining cream and peaches, creating beautiful layers.
  • Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, though overnight yields the best results.

Notes

For an extra-sturdy crust, freeze for 15 minutes instead of refrigerating.
Ensure your cream cheese is truly at room temperature to avoid lumps – this typically takes about 1 hour out of the refrigerator.
If using fresh peaches, blanch them in boiling water for 30 seconds, then transfer to ice water to make peeling effortless.
Reserve a few perfect peach slices for decorating the top of your pie for that Instagram-worthy finish!

Nutrition

Calories: 425kcalCarbohydrates: 42gProtein: 4gFat: 28gSaturated Fat: 16gCholesterol: 75mgSodium: 210mgFiber: 2gSugar: 32g
Keyword Peaches, Icebox Pie, No-Bake Dessert, Summer Dessert, Cream Pie
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