Peaches-And-Cream Icebox Pies Recipe

[LeeJung]

This no-bake peach-and-cream icebox pie is a refreshing dessert that combines sweet, juicy peaches with a rich and creamy filling, all nestled in a buttery Graham cracker crust. It’s perfect for hot summer days or whenever you want an easy, indulgent treat!

Ingredients (Serves 8-10):​

For the Crust:​

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the Filling:​

• 2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups fresh peaches, peeled and diced (or 1 1/2 cups peach preserves)
• 1 tbsp lemon juice
• 1 tbsp peach jam (optional, for extra peach flavor)

For Garnish (Optional):​

• Fresh peach slices
• Whipped cream
• Crumbled graham crackers or crumbled vanilla cookies

Instructions:​

1. Make the Crust:​

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the Graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
3. Press the mixture into the bottom of a 9-inch pie pan or tart pan, covering the bottom and sides evenly.
4. Bake the crust for 8-10 minutes, or until golden and set. Let it cool completely before filling.

2. Prepare the Filling:​

1. In a mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
2. In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and lemon juice, and continue to beat until combined.
3. Gently fold the whipped cream into the cream cheese mixture until smooth and fully incorporated.
4. Fold in the diced peaches or peach preserves, ensuring even distribution.

3. Assemble the Pie:​

1. Spoon the cream mixture into the cooled Graham cracker crust and smooth the top with a spatula.
2. If using peach jam, gently swirl it over the top of the pie for added flavor and decoration.
3. Refrigerate the pie for at least 4 hours, or preferably overnight, until it’s fully set and chilled.

4. Serve:​

• Once ready to serve, garnish with fresh peach slices, a dollop of whipped cream, and a sprinkle of crumbled Graham crackers or cookies.
• Slice and enjoy!

Tips:​

• Peach Variations: You can use frozen peaches, but make sure to thaw and drain them well before using.
• For Extra Crunch: Add some chopped pecans or almonds to the crust mixture for a little texture.
• Vegan Version: Substitute the heavy cream with coconut cream and use dairy-free cream cheese for a vegan version of the pie.

This Peaches-And-Cream Icebox Pie is light, creamy, and perfect for showcasing fresh summer peaches. A truly irresistible treat!

 

[bhella]

This no-bake peach-and-cream icebox pie is a refreshing dessert that combines sweet, juicy peaches with a rich and creamy filling, all nestled in a buttery Graham cracker crust. It’s perfect for hot summer days or whenever you want an easy, indulgent treat!

Ingredients (Serves 8-10):​

For the Crust:​

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the Filling:​

• 2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups fresh peaches, peeled and diced (or 1 1/2 cups peach preserves)
• 1 tbsp lemon juice
• 1 tbsp peach jam (optional, for extra peach flavor)

For Garnish (Optional):​

• Fresh peach slices
• Whipped cream
• Crumbled graham crackers or crumbled vanilla cookies

View attachment 6809

Instructions:​

1. Make the Crust:​

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the Graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
3. Press the mixture into the bottom of a 9-inch pie pan or tart pan, covering the bottom and sides evenly.
4. Bake the crust for 8-10 minutes, or until golden and set. Let it cool completely before filling.

2. Prepare the Filling:​

1. In a mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
2. In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and lemon juice, and continue to beat until combined.
3. Gently fold the whipped cream into the cream cheese mixture until smooth and fully incorporated.
4. Fold in the diced peaches or peach preserves, ensuring even distribution.

3. Assemble the Pie:​

1. Spoon the cream mixture into the cooled Graham cracker crust and smooth the top with a spatula.
2. If using peach jam, gently swirl it over the top of the pie for added flavor and decoration.
3. Refrigerate the pie for at least 4 hours, or preferably overnight, until it’s fully set and chilled.

4. Serve:​

• Once ready to serve, garnish with fresh peach slices, a dollop of whipped cream, and a sprinkle of crumbled Graham crackers or cookies.
• Slice and enjoy!

Tips:​

• Peach Variations: You can use frozen peaches, but make sure to thaw and drain them well before using.
• For Extra Crunch: Add some chopped pecans or almonds to the crust mixture for a little texture.
• Vegan Version: Substitute the heavy cream with coconut cream and use dairy-free cream cheese for a vegan version of the pie.

This Peaches-And-Cream Icebox Pie is light, creamy, and perfect for showcasing fresh summer peaches. A truly irresistible treat!

This sounds amazing! I think icebox pies are the perfect summer treat, though I’ve never tried one with peaches—can’t wait to give it a go!

 

[mndynthn12]

Yum, this screams summer vibes! Peaches and cream in a cool, creamy pie? Yes, please! Perfect for a refreshing treat on hot days. Can’t wait to give it a try!