Peaches 'n Cream Icebox Pie
photo by BecR2400
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 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
directions
- 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).
-
Peach Topping:
- In a medium bowl, stir the sliced peaches with marmalade and cinnamon. Top pie with the peach mixture.
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Reviews
-
Wow this pie is just heavenly! It was creamy and delicious and will so be made again in my house :) I peeled my peaches first before making the topping, but that's just personal preference, everything else was the same as written. Although I think I may try freezing it for a little bit next time before serving, just to firm it up for better slicing. I had a slight problem with it staying together for slicing, but it was so worth it. This recipe used up some peaches and preserves I got at a farm market recently, thank you for sharing!
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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.
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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!
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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.
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>