Peaches 'n Cream Icebox Pie
Lots of peachy flavor in this easy no-bake icebox pie! Best made with fresh peaches but other fresh, frozen or canned fruit is good too. Pie may be refrigerated for at least three hours and then served--but it's firmer and easier to slice if made ahead and frozen, then defrosted for 10 to 15 minutes prior to slicing.
- Ready In:
- 1 premade 9-inch graham cracker crust
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 1⁄3 cup lemon juice
- 1 tablespoon vanilla extract
- 3 -4 peaches, sliced thin (no need to peel)
- 1 (8 ounce) jar peach preserves (or sweet orange marmalade)
- 1⁄4 teaspoon cinnamon
- In medium mixing bowl, beat cream cheese until smooth.
- Add condensed milk and blend well.
- Add lemon juice and the vanilla extract. Blend well to combine.
- Pour into premade pie shell.
- Cover and refrigerate pie for at least three hours, or freeze.
- (Note: The pie will slice best if made ahead then frozen overnight or until serving time. Pie may be frozen with or without the peach topping. Defrost for 10 to 15 minutes prior to slicing).
- In a medium bowl, stir the sliced peaches with marmalade and cinnamon. Top pie with the peach mixture.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
VERY disappointed. Tasted GREAT! But it was a soupy mess. I froze all but the peaches overnight and added the refrigerated peach topping the next day. Froze all for about 30 minutes, then put in refrigerator while we ate the main meal. The bottom layer was soupy. I used peach preserves in lieu of marmalade and added cinnamon. Flavors were wonderful. I would not make again unless I made major changes to solidify bottom layer. It was embarrassing to serve it.Reply
AMAZING! This is my new favorite summer pie recipe. I did tweak a few things that really paid off. First: (1) Make your own graham cracker crust. Simple! Just take a sleeve of graham crackers, 3/4 stick of butter, a 1/2 teaspoon of salt, and a tsp of sugar. Use food processor and there! You've got a much better crust! Also, I used fresh peaches from Georgia-- easy to get in the South! Don't use canned-- a quality peach is important. Didn't even need the marmalade. Just sprinkled some cinnamon over the top of thinly sliced peaches. Really the BEST! I know I am over-selling this a bit, but hands down a pie to absolutely obsess over!Reply
I really felt that this pie had so much potential, but it just didn't work for us. We used the marmalade for the topping, and it was extremely bitter; Peach preserves would have blended much better. The filling, on the other hand, was the perfect combination of sweet and tangy. I think that this pie would be excellent with just the peaches and cinnamon as the topping, and I plan on trying it topped with blueberries. Thank you for the recipe Bec; I do plan on using it in the future, I just think it needs a bit of tweaking.Reply