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Peach Icebox Pie

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A creamy no-bake peach icebox pie with a graham cracker crust, sweetened condensed milk filling, and fresh juicy peaches, chilled until perfectly set.

Ingredients

Scale
  • 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

  1. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined and the texture resembles wet sand.
  2. 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.
  3. In a large bowl, beat the softened cream cheese until smooth, then mix in the sweetened condensed milk until fully combined.
  4. Add the lemon juice and vanilla extract, beating until the mixture thickens slightly.
  5. Gently fold in the diced fresh peaches, reserving a few pieces for garnish.
  6. Pour the peach filling into the chilled crust and smooth the top with a spatula.
  7. Cover and refrigerate for at least 4 hours, or until fully set (overnight is best for clean slices).
  8. Before serving, whip the heavy cream with powdered sugar to soft peaks and spread or pipe over the pie.
  9. 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.

Find it online: https://www.rapidrecipes.blog/peach-icebox-pie/