Summer Peaches & Cream Pie

Nothing says midsummer quite like the floral perfume of fresh peaches drifting through an open kitchen window. When the mercury rises and stone-fruit stands overflow, it’s time for Summer Peaches and Cream Pie—a no-fuss, show-stopping dessert that layers a crisp graham crust, cloud-soft cream filling, and a jewel-bright peach-gelatin topping into one chilled, spoon-clinking marvel. Grab a pie plate and a basket of ripe peaches; we’re about to capture summer in every creamy forkful.

Summer Peaches and Cream Pie

This refreshing no-fuss pie combines a buttery graham cracker crust, a silky cream-cheese filling, and juicy peaches in a sparkling peach-gelatin glaze—perfect for summer cookouts!

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Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 4 hours hrs 28 minutes mins

Course Dessert, Summer Treat

Cuisine American, Southern

Servings 8 slices

Calories 290 kcal

Ingredients

  

• 1 ¼ cups graham cracker crumbs
• ¼ cup granulated sugar for crust
• 6 tablespoons margarine, melted
• 4 ounces cream cheese, softened
• ½ cup confectioners’ sugar
• ½ cup whipped topping, thawed
• 1 package (3 oz) peach gelatin
• 1 package (3 oz) cook-and-serve vanilla pudding mix
• 1 ¼ cups water
• 2 cups fresh peaches, peeled and sliced

Instructions

 

• Preheat the oven to 375°F (190°C). Combine graham cracker crumbs, sugar, and melted margarine until mixture resembles wet sand.
  
• Press firmly into an ungreased 9-inch pie plate, forming the crust halfway up the sides. Bake for 6–8 minutes until golden. Let cool completely.
• Beat cream cheese and confectioners’ sugar until smooth. Gently fold in whipped topping until fully incorporated.
• Spread cream-cheese mixture evenly onto the cooled crust. Chill in the refrigerator while preparing the topping.
• In a saucepan, whisk together peach gelatin, cook-and-serve vanilla pudding mix, and water. Stir continuously over medium-low heat until the mixture begins to bubble. Remove from heat and cool for 5 minutes.
• Arrange sliced peaches decoratively over the chilled cream-cheese layer.
  
• Carefully spoon the slightly cooled gelatin mixture over peaches, filling gaps evenly.
• Refrigerate the pie for at least 4 hours or overnight until firmly set. Slice and serve chilled.

Notes

To peel peaches easily, score an ‘X’ on the blossom end, immerse briefly in boiling water (30 seconds), then immediately place in ice water; the skins will slide off effortlessly. For a lighter filling, use a 50:50 mix of cream cheese and strained Greek yogurt. Pie can be prepped a day ahead; add fruit and gelatin the day of serving for best results.

Keyword Cream Cheese Peach Pie, No-Bake Peach Dessert, Peaches and Cream Tart, Summer Peaches & Cream Pie

1. Why This Pie Wins Every Backyard Cookout

Summer Peaches and Cream Pie marries two things we crave as temperatures soar: minimal oven time and maximum refreshment. A quick eight-minute bake sets a buttery graham cracker base; the rest is all chill—literally. The cream cheese filling delivers cheesecake richness without water-bath drama, while the shimmering gelatin crown locks juicy peaches in place like stained glass. Serve it ice-cold and watch guests chase crumbs around their plates.

A Peach’s Secret Superpowers

Beyond irresistible flavor, peaches bring legitimate wellness perks: they’re brimming with vitamins A and C, polyphenol antioxidants, and nearly 90 % water for built-in hydration—exactly what your body craves on steamy days.HealthlineHealthline

2. Ingredient Deep Dive & Smart Swaps

2.1. Graham Crust

• Why It Matters: Buttery crunch and caramel notes provide a textural counterpoint to the creamy layers above.
• Easy Swaps:
  • Crushed vanilla-wafer crumbs for a lighter, cake-like base
  • Biscoff cookies to introduce warm cinnamon and nutmeg undertones

2.2. Cream-Cheese Layer

• Why It Matters: Its tang cuts through the sweetness of the fruit, keeping the pie bright.
• Easy Swaps:
  • Mascarpone for an ultra-rich, silky filling
  • Light Neufchâtel—or a 50:50 blend of cream cheese and strained Greek yogurt—for fewer calories without sacrificing creaminess

2.3. Whipped Topping

• Why It Matters: Incorporates air, ensuring the filling stays light and mousse-like.
• Easy Swaps:
  • Fresh whipped cream (whipped to stiff peaks) for best texture
  • High-quality frozen whipped topping in a pinch

2.4. Peach Gelatin + Cook-and-Serve Pudding

• Why It Matters: Firms up around peach slices in a clear, custardy glaze—no cornstarch clumps.
• Easy Swaps:
  • Orange gelatin + instant vanilla pudding mix for a quick, colorful alternative

2.5. Fresh Peaches

• Why It Matters: Deliver juicy sweetness and velvety texture that define this pie.
• Easy Swaps:
  • Well-drained canned peach slices when fresh aren’t in season (pat dry for a clear, vibrant topping)

Hungry for more peach magic? Check out our Old-Time Oven Peach Cobbler for a bubbly, biscuit-topped classic, or dive into layered bliss with The Ultimate Guide to Peach Cobbler Cheesecake—both reader favorites on My Flavor Recipes.

3. Step-by-Step: Building the Dream Peaches and Cream Pie

3.1 Craft the Crust

1. Stir & Press – Combine 1 ¼ c graham crumbs, ¼ c sugar, and 6 Tbsp melted margarine until texture resembles wet sand.
2. Bake Briefly – Press into an ungreased 9-inch pie plate, going halfway up the sides. Bake at 375 °F (190 °C) for 6–8 min until golden. Cool completely.

3.2 Whip the Filling

1. Beat 4 oz softened cream cheese with ½ c confectioners’ sugar until satin-smooth.
2. Fold in ½ c thawed whipped topping—gentle strokes keep it airy.
3. Spread over the cooled crust, smoothing to the edges. Refrigerate while you prep the topping.

3.3 Gel the Glory

1. In a small saucepan, whisk together 1 pkg (3 oz) peach gelatin, 1 pkg (3 oz) cook-and-serve vanilla pudding, and 1 ¼ c water.
2. Stir constantly over medium-low heat until the mixture just bubbles. Pull off the heat; cool 5 min.

3.4 Finale Assembly

1. Fan 2 c sliced peaches across the chilled cream layer—spiral pattern earns bonus points.
2. Spoon the slightly cooled gelatin mixture over fruit, nudging to fill gaps.
3. Chill at least 4 hr (overnight ideal) until the top is glassy-firm. Slice, serve, swoon.

4. Serving, Storage & Make-Ahead Wisdom

• Slice Smart: Dip your sharpest knife in hot water, wipe, then glide for clean wedges.
• Keep It Cold: Leftovers hold 3–4 days in the fridge, covered. The crust stays crisp thanks to that brief pre-bake.
• Freeze? Technically yes, but the gelatin loses sheen. Instead, prep crust + filling a day ahead, then add fruit and gelatin morning-of for potlucks.

5. PAA-Style FAQs

6. Savor & Share Your Slice of Summer

Pair a wedge of Summer Peaches and Cream Pie with mint-iced tea or a chilled rosé. Post your creations and tag us—@MyFlavorRecipes on Facebook—or pin your glamour shots to our Pinterest board so fellow peach lovers can drool.