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peach cream pie in green dish with whipped cream and fresh peach slices
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No Bake Peach Cream Pie

This No Bake Peach Cream Pie is made with fresh peaches, a no bake graham cracker crust, and an easy cream pie filling. This homemade peach pie makes the best easy no bake summer dessert recipe! This no bake peach pie is my new favorite summer dessert! I love no bake cream pie recipes, and this peaches and cream pie recipe is no exception! 
Prep Time3 hours 30 minutes
Cook Time10 minutes
Total Time3 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: peach cream pie
Servings: 10 -12 Slices
Author: Michelle

Ingredients

Peach Pie Filling

  • 3 large peaches, thinly sliced (I left the skin on, but you can remove it if you want)
  • 1/4 cup brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp cornstarch
  • 1 Tbsp water

Graham Cracker Crust

  • 2 1/2 cups graham cracker crumbs
  • 8 Tbsp butter, melted

Cream Pie

  • 1 3.4oz box instant vanilla pudding mix
  • 1 cup milk
  • 4 oz cream cheese, softened to room temperature
  • 1 tsp vanilla extract

Homemade Whipped Cream

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Topping

  • fresh peach slices, if desired

Instructions

  • In a medium sized pot, heat peaches, brown sugar, and cinnamon together over med-low heat. Whisk cornstarch and water together, creating a slurry, and add it to the peaches. Stirring occasionally, cook peaches for 8-10 minutes, or until peaches are tender and the liquid has thickened. Remove from heat and allow to cool slightly.
  • Mix graham cracker crumbs and melted butter together and press the crust into a 9” or 10” pie plate. Set aside.
  • In a bowl, whisk instant pudding mix and milk together until it has thickened. Add in cream cheese and mix (with a rubber spatula or mixer) until well combined. Set aside.
  • With a standing mixer or hand mixer, whisk heavy whipping cream until soft peaks form. Add in vanilla extract and powdered sugar, and continue to whip until it has reached your desired consistency.
  • Fold half of the whipped cream into the pudding mixture. Reserve the rest for the topping.
  • Spoon the peach filling into the bottom of the graham cracker crust, spreading evenly.
  • Spread the cream filling over the top of the peaches, and then spread the remaining whipped cream over the top. Place fresh peach slices on top, if desired.
  • Refrigerate until ready to serve (for best results, the pie should be refrigerated for at least 2-3 hours).
  • Enjoy!