No-Bake Peach Icebox Pie

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This no-bake peach icebox pie is the dessert I reach for when it’s hot outside and I still want something that feels a little special.

Prep Time25

Chill Time4

Total Time4 25

Course: Dessert

Cuisine: American

Servings:

Calories: 632kcal

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.

Crisp, buttery graham crust
Smooth, creamy peach filling
Juicy, lightly caramelized peach topping

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.