This no-bake peach icebox pie is the dessert I reach for when it’s hot outside, and I still want something that feels summery. The pie filling is smooth, creamy, and full of fresh peaches; the graham cracker crust is buttery and crispy, and the caramelized peaches on top add just enough richness to make every bite even more delicious.
If you love peach-forward, low-effort desserts like this, you’ll probably also love my Old-Fashioned Pineapple Upside-Down Cake Recipe — it has that same fruity vibe, just baked instead of chilled. When I want something refreshing and hands-off, I make this no-bake peach icebox pie. Get the recipe below!
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Video Instructions
Try This No-Bake Peach Pie
This no bake pie is the kind of dessert I make when I want something amazing, no oven needed. I love how light and creamy it is, especially during the warmer months when peaches are at their best. The juicy peach slices and a smooth, chilled filling create a dessert that can be served anytime really.
What I enjoy most is that it can be made ahead of time, which makes it perfect for family gatherings, potlucks, or summer weekends. After a few hours in the fridge, the flavors meld together, and every slice tastes cool, refreshing, and full of peach flavor.
Why You’ll Love This Recipe
- No oven required: This recipe is perfect for summer days when turning on the oven feels like too much commitment for me.
- Homemade crust, big payoff: The graham crust takes minutes to make but adds so much buttery crunch.
- Light, creamy, and fruity: The peach purée keeps the filling fresh and not overly rich.
- Elegant with minimal effort: This is one of those desserts that looks impressive without being too complicated.
Ingredients
- Graham crackers: I usually use classic graham crackers, but digestive biscuits or vanilla wafers work just as well and change the flavor slightly.
- Peach purée: Fresh or canned peaches both work — I just blend them until smooth. I’ve also made this with mango and apricot purée with great results.
- Heavy cream: This gives the filling its silky texture. Whipping cream or cream cheese works, and coconut cream is a great dairy-free option.
- Butter: Unsalted butter keeps the crust balanced, but coconut oil works if you’re making it dairy-free.
Instructions
1. Preheat the oven to 350°F (175°C) if you want a lightly baked crust; for fully no-bake, skip baking. In a bowl, combine crushed graham crackers and sugar. Pour in melted butter and stir until crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 6 - 7 inch pie pan. Optional: Bake for 8 - 10 minutes until lightly golden. Let cool completely before adding filling.
2. In a large bowl, whip heavy cream and powdered sugar until soft peaks form. Fold in peach purée and vanilla extract until smooth and fully incorporated.
3. Pour the peach cream mixture into the prepared graham crust. Smooth the top with a spatula.
4. In a small skillet over medium heat, combine diced peaches and 2 tablespoon sugar. Cook for 3 - 4 minutes until peaches soften and sugar melts into a light caramel. Let cool slightly.
5. Spoon caramelized diced peaches over the pie. Refrigerate for at least 4 hours or until fully set.
6. Slice and serve chilled. You can garnish with mint leaves or whipped cream if you like.
Try Upside-Down Mandarin Cake for an easy citrus dessert.
Pro Cooking Tips
- Press the crust firmly: I really pack the crumbs in — especially along the sides — so the slices hold together nicely.
- Chill longer if needed: If the filling feels soft, I just give it more time. This pie gets better as it sets.
- Cool the topping first: Letting the caramelized peaches cool slightly keeps the filling from melting underneath.
- Add spice if you like: A pinch of cinnamon in the crust adds a bit extra that tastes even better with the peaches.
Try Peach Tarte Tatin for a classic caramelized fruit dessert.
What Can You Serve With This?
- Cool Whip
- Vanilla ice cream
- Fresh peach slices
- Hot coffee
- Iced tea or lemonade
FAQs
Yes. I use one when I’m short on time, but the homemade crust really does taste richer and more buttery.
Absolutely. I often make it a day ahead and keep it chilled until serving.
Yes. I’ve had some daring moments and found that mango, berries, or apricot purée all work well with the creamy filling.
Recipe
No-Bake Peach Icebox Pie
Ingredients
For the Graham Crust:
- 1½ cups graham crackers, crushed
- ¼ cup granulated sugar
- 6 tablespoon unsalted butter, melted
For the Filling:
- 1 cup peach purée (fresh or canned)
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup diced peaches (fresh or thawed frozen)
- 2 tablespoon granulated sugar
Instructions
- Preheat the oven to 350°F (175°C) if you want a lightly baked crust; for fully no-bake, skip baking. In a bowl, combine crushed graham crackers and sugar. Pour in melted butter and stir until crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 6 - 7 inch pie pan. Optional: Bake for 8 - 10 minutes until lightly golden. Let cool completely before adding filling.
- In a mixing bowl, whip heavy cream and powdered sugar until soft peaks form. Fold in peach purée and vanilla extract until smooth and fully incorporated.
- Pour the peach cream mixture into the prepared graham crust. Smooth the top with a spatula.
- In a small skillet over medium heat, combine diced peaches and 2 tablespoon sugar. Cook for 3 - 4 minutes until peaches soften and sugar melts into a light caramel. Let cool slightly.
- Spoon caramelized diced peaches over the pie. Refrigerate for at least 4 hours or until fully set.
- Slice and serve chilled. Optional: Garnish with mint leaves or whipped cream.
Notes
Taste & Texture
Crisp, buttery graham crustSmooth, creamy peach filling
Juicy, lightly caramelized peach topping
Storage, Freezing & Reheating
Fridge:Store covered in the refrigerator for up to 3 days. Freezer:
Not recommended — the filling can turn watery once thawed. Reheat:
Not applicable. This pie is best served well chilled.
Video
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