Description
A refreshing summer dessert with layers of juicy peaches, a creamy filling, and a buttery graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 (21 oz) can peach pie filling
- Fresh peach slices for garnish
Instructions
- Mix graham cracker crumbs, sugar, and melted butter; press into a pie dish.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Layer half of the cream mixture, then peach filling, then remaining cream mixture.
- Refrigerate for at least 4 hours or overnight.
- Garnish with fresh peach slices before serving.
Notes
- For best results, chill the pie overnight.
- This pie is best served fresh but can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 180 mg
- Fat: 20g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg