Peaches and Cream Pie is a no-bake dessert that is made with a shortbread cookie crust, sweet peach filling, a cream cheese layer, and topped with a homemade whipped topping. If you love peaches, be sure to make my Perfect Peach Pie!
Peaches and Cream Pie
No-bake desserts are perfect for hot summer days. And, with peaches in season all summer, especially in July and August, there is no excuse to not make this dessert. Peaches have always been known to be soft and sweet, and I even sweetened the peaches a bit more for this pie, which is a refreshing and light dessert.
Peaches and Cream Pie Recipe
There are four parts to this refreshing dessert–the cookie crust, peach filling, cream cheese filling, and homemade whipped topping.
Crust Ingredients (full recipe below)
- Shortbread cookies
Peach Filling Ingredients
- Granulated sugar
- Corn starch
- Lemon juice
Whipped Topping Ingredients
- Heavy whipping cream
- Confectioners’ sugar
You will want to make the whipped topping before the cream cheese filling because you will be using half of it in the cream filling recipe.
Cream Cheese Filling Ingredients
- Vanilla instant pudding mix
- Half and half
- Cream cheese
Shortbread Pie Crust
The shortbread cookie crust will need to chill in the refrigerator while you prepare the rest of the dessert, so it makes sense to make that first. Melted butter and crushed shortbread cookies are the only two ingredients you need! Make sure you crush the cookies as best you can before adding the butter. I used a food processor to get very fine crumbs, but you could also put them in a zipped plastic bag and use a rolling pin to crush the cookies.
When mixing together the ingredients, use a fork to make sure every single cookie crumb is coated in the melted butter. Because we are not baking this crust, the butter will act as a glue in the chilled pie. If some crumbs are not coated with butter, they will fall apart when you try to cut the pie.
Press the crust into the bottom of a 9-inch pie dish and slightly up the sides (optional to go up the sides). You want an even layer of crumbs, so use a kitchen glass or something with a flat bottom to help create a smooth layer. Chill the crust in the refrigerator.
Peeling and Pitting Peaches
Before you can make the peach filling, peel, pit, and slice the peaches. Look for peaches that are not too ripe or show any bruises on them. To peel the peaches, use a paring knife to make a few slits in the peel. Then, the peel usually comes right off.
Another method to peel the peaches is to blanch the peaches. To blanch the peaches, get a pot of water boiling. Put the peaches in the boiling water for 10-20 seconds. Then, use a slotted spoon to immediately place the peaches in ice water to stop the cooking process. The skins should easily come off with a paring knife (or even just peeled off) after they have been put in the ice water.
To pit the peach, cut into it until you reach the pit. Cut around it and pull it out. Then, slice the peaches to be ready to use in this Peaches and Cream Pie.
How to Make the Peach Filling
To make the peach filling, let the sliced peaches rest in the sugar for about five minutes in a saucepan. In a small bowl, combine the cornstarch and lemon juice. Add this mixture to the saucepan with the peaches.
Mix everything until combined and cook for 7-8 minutes over medium-low heat. The liquid should slightly thicken. Set it aside as you make the whipped topping and cream filling.
Can I Use Frozen or Canned Peaches?
Yes, you can substitute frozen (thawed) peaches that have been well-drained or canned peaches, which also need to be well-drained. You can use the same amount as fresh peaches. Generally, one pound of frozen or canned peaches is equivalent to three peaches.
How to Make Homemade Whipped Cream
Make the whipped cream before you make the cream cheese filling. You will be using half of this in the cream filling recipe. The other half will be the topping of the pie.
- Don’t aim for “stiff peaks”. You want the whipped cream to keep its shape and be soft, billowing peaks. If by chance you OVERBEAT the whipped cream (I have done this and cried!) fixing it is actually very easy. Simply add in more fresh heavy whipping cream and whisk by hand. My life was changed when I found that out!
- Wait until peaks start to form before adding in the confectioners’ sugar. I much prefer confectioners sugar in this recipe, as it dissolves entirely and leaves a smooth texture. If you choose to use granulated sugar be sure to add it immediately at the beginning and whip it with the cream.
- Homemade whipped cream is best used immediately, but it can be stored for up to 10 hours if needed.
How to Make the Cream Filling
To make the cream cheese filling, begin by mixing together the pudding mix with the half and half in a medium bowl. Whisk until there are no lumps. Add in the room temperature cream cheese and half the whipped topping you just made. Combine well and set aside. It’s time to get the pie assembled!
Assembling the Pie
With all the parts made, it’s easy to get this pie together and chilling so you can enjoy it in a few hours! Take out the chilled crust and pour in the peach filling. Spread the cream cheese filling over the top of the peach filling. Finally, add the rest of the homemade whipped cream to top it all off. Refrigerate the pie for 3-4 hours before serving cold. The pie will last 1-2 days in the refrigerator.
Looking for More Recipes that are ‘Just Peachy’?
Peaches and Cream Pie is a no-bake dessert that is made with a shortbread cookie crust, sweet peach filling, a cream cheese layer, and topped with a homemade whipped topping.
- 2 cups shortbread cookies, crumbled fine
- 1/4 cup butter, melted
- 3 fresh peaches, peeled, pitted, and thinly sliced
- 1/2 cup (100g) granulated sugar
- 1 1/2 teaspoons corn starch
- 1 tablespoon lemon juice
- 1 pint heavy whipping cream
- 1/4 cup (31g) confectioners' sugar
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 cup half and half, cold
- 4 ounces cream cheese, room temperature
Mix shortbread crumbs and butter in a medium bowl. After it is well combined, press into the bottom and barely up sides of a 9-inch pie plate. Let it chill in the refrigerator while you prepare the rest of the recipe.
In a medium saucepan, add peaches and sugar and mix together. Let the peaches rest in the sugar for 5 minutes.
In a small bowl, combine cornstarch and lemon juice. Mix well and then pour into the peach mixture. Mix to combine everything and then set over medium-low heat. Cook for 7-8 minutes or until the liquid has thickened slightly. Set Aside while you make the whipped cream and cream filling.
Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
In a medium bowl, mix together pudding and half and half. Whisk until well combined and thickened with little to no lumps.
Add in room temperature cream cheese and half of the whipped topping and combine well, removing all lumps. Set Aside.
Spread the peach filling evenly into the prepared crust.
Spread the cream cheese filling over the top of the peach filling.
Spread the remaining whipped topping over the top of the cream cheese filling.
Refrigerate for 3-4 hours.