Peaches and Cream Pie
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
- ¼ cup butter, melted
- 3 fresh peaches, peeled, pitted, and thinly sliced
- ½ cup (100g) granulated sugar
- 1½ teaspoons corn starch
- 1 tablespoon lemon juice
- 1 pint heavy whipping cream
- ¼ 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
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.
Cream Cheese Filling
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.