Go Back
–+ servings
Overhead of peaches and cream pie with one slice removed

Summer Peaches and Cream Pie

This refreshing no-fuss pie combines a buttery graham cracker crust, a silky cream-cheese filling, and juicy peaches in a sparkling peach-gelatin glaze—perfect for summer cookouts!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 4 hours 28 minutes
Course Dessert, Summer Treat
Cuisine American, Southern
Servings 8 slices
Calories 290 kcal

Ingredients
  

  • 1 ¼ cups graham cracker crumbs
  • ¼ cup granulated sugar for crust
  • 6 tablespoons margarine, melted
  • 4 ounces cream cheese, softened
  • ½ cup confectioners' sugar
  • ½ cup whipped topping, thawed
  • 1 package (3 oz) peach gelatin
  • 1 package (3 oz) cook-and-serve vanilla pudding mix
  • 1 ¼ cups water
  • 2 cups fresh peaches, peeled and sliced

Instructions
 

  • Preheat the oven to 375°F (190°C). Combine graham cracker crumbs, sugar, and melted margarine until mixture resembles wet sand.
    Flat-lay of peaches, cream cheese, whipped cream, butter, and graham crackers
  • Press firmly into an ungreased 9-inch pie plate, forming the crust halfway up the sides. Bake for 6–8 minutes until golden. Let cool completely.
  • Beat cream cheese and confectioners' sugar until smooth. Gently fold in whipped topping until fully incorporated.
  • Spread cream-cheese mixture evenly onto the cooled crust. Chill in the refrigerator while preparing the topping.
  • In a saucepan, whisk together peach gelatin, cook-and-serve vanilla pudding mix, and water. Stir continuously over medium-low heat until the mixture begins to bubble. Remove from heat and cool for 5 minutes.
  • Arrange sliced peaches decoratively over the chilled cream-cheese layer.
    Hand arranging fresh peach slices on a creamy Peaches & Cream Pie in a glass dish
  • Carefully spoon the slightly cooled gelatin mixture over peaches, filling gaps evenly.
  • Refrigerate the pie for at least 4 hours or overnight until firmly set. Slice and serve chilled.

Notes

To peel peaches easily, score an 'X' on the blossom end, immerse briefly in boiling water (30 seconds), then immediately place in ice water; the skins will slide off effortlessly. For a lighter filling, use a 50:50 mix of cream cheese and strained Greek yogurt. Pie can be prepped a day ahead; add fruit and gelatin the day of serving for best results.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 5gCholesterol: 15mgSodium: 230mgPotassium: 120mgFiber: 1gSugar: 27gVitamin A: 350IUVitamin C: 8mgCalcium: 40mgIron: 0.5mg
Keyword Cream Cheese Peach Pie, No-Bake Peach Dessert, Peaches and Cream Tart, Summer Peaches & Cream Pie
Tried this recipe?Let us know how it was!