Description
A luscious no-bake pie with a buttery graham cracker crust filled with tangy cream cheese and fresh peaches. Light yet indulgent, this nostalgic dessert balances sweetness and creaminess for a summer classic.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar, for crust
8 oz cream cheese, softened
1/2 cup granulated sugar, for filling
1 teaspoon vanilla extract
1 tablespoon lemon juice
4 large ripe peaches, sliced
1/2 cup sour cream
1/4 teaspoon salt
Optional apricot glaze (1/4 cup apricot preserves, 1 tbsp lemon juice, mixed and brushed over peaches)
Instructions
Mix graham cracker crumbs, 1/4 cup sugar, and melted butter for crust. Press into a pie dish and refrigerate 15 minutes.
In a bowl, beat cream cheese, 1/2 cup sugar, vanilla, and lemon juice until smooth.
Fold in sour cream and salt. Spread half over chilled crust.
Arrange peaches in a single layer, then top with remaining cream cheese mixture.
Chill pie for 4 hours.
Garnish with a dollop of whipped cream before serving.
Notes
4-Hour Chilling Time Required
Use fresh, ripe peaches for optimal flavor. Canned peaches may cause excess liquid.
Optional apricot glaze adds a subtle floral note (ensure version is alcohol-free if avoiding alcohol).
Nutrition
- Serving Size: 1 slice (about 1/8 of pie)
- Calories: 520
- Sugar: 48g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 16g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg