Peach Icebox Pie
Tested & Approved
by Sophie Lane
This peach icebox pie is the ultimate no-bake summer treat, layering a buttery graham crust with a cool, creamy peach filling. Chill it for a few hours and you've got a dreamy, fuss-free dessert that tastes like sunshine on a plate.
Published: August 9, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintPeach Icebox Pie
A creamy no-bake peach icebox pie with a graham cracker crust, sweetened condensed milk filling, and fresh juicy peaches, chilled until perfectly set.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes chilling)
- Yield: 8 1x
- Method: No-Bake
- Cuisine: American
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
- 8 oz cream cheese, softened
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled and diced, plus extra slices for topping
- 1 cup heavy cream, whipped to soft peaks
- 2 tablespoons powdered sugar
- Pinch of ground cinnamon (optional, for garnish)
Instructions
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined and the texture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the freezer for 15 minutes while you prepare the filling.
- In a large bowl, beat the softened cream cheese until smooth, then mix in the sweetened condensed milk until fully combined.
- Add the lemon juice and vanilla extract, beating until the mixture thickens slightly.
- Gently fold in the diced fresh peaches, reserving a few pieces for garnish.
- Pour the peach filling into the chilled crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or until fully set (overnight is best for clean slices).
- Before serving, whip the heavy cream with powdered sugar to soft peaks and spread or pipe over the pie.
- Top with reserved peach slices and a light dusting of cinnamon if desired. Slice chilled and serve immediately.
Notes
Use ripe, fragrant peaches for the best flavor; if peaches are out of season, thawed and well-drained frozen peaches work too. For clean slices, dip your knife in warm water and wipe between cuts. Store leftovers covered in the fridge for up to 3 days.
Frequently Asked Questions
Can I make peach icebox pie ahead of time?
Yes, peach icebox pie is actually best made a day ahead since it needs several hours to fully set in the refrigerator. Just add the whipped cream topping right before serving for the freshest look.
Do I need to peel the peaches for this pie?
Peeling is recommended for a smoother, creamier texture in your peach icebox pie, but you can leave the skins on if you prefer a bit more texture and don't mind the extra bite of peel.
Can I use canned peaches instead of fresh?
Fresh peaches give the best flavor and texture, but well-drained canned or thawed frozen peaches can work in a pinch for this peach icebox pie when fresh fruit isn't in season.
Why is it called an icebox pie?
Icebox pies get their name from the era before modern refrigerators, when pies like this were set in the 'icebox' to chill rather than baked in an oven, a tradition this peach icebox pie still follows today.
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