Ingredients
Scale
- 1¼ cups (125 grams) graham cracker crumbs (about 10 full sheets, finely crushed)
- ¼ cup (55 grams) packed brown sugar
- 6 tablespoons (84 grams) melted butter
- 3 cups (475 grams) peeled, chopped fresh peaches (about 4–5 medium peaches)
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- Pinch of salt
- 2 tablespoons (16 grams) cornstarch
- ¼ cup (59 ml) water
- ½ teaspoon (2.5 ml) vanilla extract
- 2 cups (473 ml) cold heavy whipping cream
- â…” cup (133 grams) granulated sugar
- 1 ½ teaspoons (7.5 ml) vanilla extract
- 8 ounces (7 grams) room temperature full-fat cream cheese
Instructions
- Make the crust by mixing graham cracker crumbs, brown sugar, and melted butter; press mixture into a pie plate and chill for 2 hours.
- Combine chopped peaches, granulated sugar, lemon juice, and salt in a saucepan; let sit and then cook until softened, then thicken with cornstarch mixture.
- In a chilled bowl, whip heavy cream, sugar, and vanilla until stiff peaks form; beat cream cheese until fluffy, then fold in whipped cream.
- Assemble pie by layering peach filling in the crust, followed by cream cheese filling; chill and top with remaining whipped cream before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure cream cheese is at room temperature for easier mixing.
Chill the mixing bowl before whipping the cream for better results.
Use ripe seasonal peaches for the freshest flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20
- Sodium: 200
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
- Cholesterol: 50