NO BAKE PEACH PIE
This recipe is perfect for a hot Summer's day!
Provided by jwilkey
Categories Desserts Pies No-Bake Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 6
Steps:
- Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.
- Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 39.2 g, Cholesterol 3.8 mg, Fat 8 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.3 g, Sodium 162.2 mg, Sugar 29.4 g
NO BAKE PEACH CREAM PIE
This No Bake Peach Cream Pie is made with fresh peaches, a no bake graham cracker crust, and an easy cream pie filling. This homemade peach pie makes the best easy no bake summer dessert recipe! This no bake peach pie is my new favorite summer dessert! I love no bake cream pie recipes, and this peaches and cream pie recipe is no exception!
Provided by Michelle
Categories Dessert
Time 3h40m
Number Of Ingredients 15
Steps:
- In a medium sized pot, heat peaches, brown sugar, and cinnamon together over med-low heat. Whisk cornstarch and water together, creating a slurry, and add it to the peaches. Stirring occasionally, cook peaches for 8-10 minutes, or until peaches are tender and the liquid has thickened. Remove from heat and allow to cool slightly.
- Mix graham cracker crumbs and melted butter together and press the crust into a 9" or 10" pie plate. Set aside.
- In a bowl, whisk instant pudding mix and milk together until it has thickened. Add in cream cheese and mix (with a rubber spatula or mixer) until well combined. Set aside.
- With a standing mixer or hand mixer, whisk heavy whipping cream until soft peaks form. Add in vanilla extract and powdered sugar, and continue to whip until it has reached your desired consistency.
- Fold half of the whipped cream into the pudding mixture. Reserve the rest for the topping.
- Spoon the peach filling into the bottom of the graham cracker crust, spreading evenly.
- Spread the cream filling over the top of the peaches, and then spread the remaining whipped cream over the top. Place fresh peach slices on top, if desired.
- Refrigerate until ready to serve (for best results, the pie should be refrigerated for at least 2-3 hours).
- Enjoy!
EASY PEACH CREAM PIE
I got this recipe while living in Utah. Now I always use Utah peaches to make this delicious, creamy dessert-they're the best ones that I've ever tasted, and they certainly represent our region of the country.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 146mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
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