This fresh peaches n’ cream pie is sure to be a hit! A sweetened graham cracker crust, fresh peaches, sweetened condensed milk + lemon juice, and topped with fresh whipped cream. This no-bake pie is a must-make with ripe peaches.
I mentioned last week that I had two friends show up on my doorstep with fresh, ripe peaches. If you know me, that’s like the best surprise gift ever 🙂 I love fresh peaches. I could eat them until I have a tummy ache. As they were sitting there on the counter I kept thinking of what to make with them. I then I saw one of my favorite blogs, 5 Boys Baker, post a picture of a fresh peaches n’ cream pie she was making on her Instagram page. I knew the second I saw it that I had to make it.
It’s an easy graham cracker crust that is pressed into a pie plate. Then you cut some fresh peaches and load that pie crust up. Mine was full! Just the way it should be 🙂 You then mix up a can of sweetened condensed milk and fresh lemon juice and pour it over the peaches. Mix it up a bit and then top with fresh whipped cream. It is seriously heaven! The pie does not hold together like a traditional pie. But, that’s the way it supposed to be so don’t think you did something wrong. This pie reminds me of growing up when we used to put sliced peaches in a bowl and pour heavy cream over it. So good.
Please be sure and use FRESH lemon juice. Not lemon juice from a bottle or anything like that. Also, the fresh whipped cream makes a huge difference.
I hope you all enjoy this one. Take advantage of those fresh, ripe
August (oh wait it’s September already!) peaches and make this. It’s no bake and only takes minutes to put together. The most time consuming part is cutting all the peaches. But it will be worth it.
I just used the box of graham cracker crumbs. It's easier and I love that they are really fine crumbs. If you want, you can take whole graham cracker sheets and put them in a food processor, or put them in a Ziploc bag and use a rolling pin to get them into fine crumbs.
To make the peaches easy to peel; place the peaches in a pot of boiling water for 2 minutes and then take out and let them cool for a few minutes on a towel. The skin should just peel right off.
You can either use a piping bag to pipe the whip cream on top (like in my pictures) or you can just spread it over the top of the peaches.
To make whipped cream easy; place the bowl and whisk attachment in the freezer while you are making the pie. The colder the tools are, the faster the cream whips up.
- 2 cups graham cracker crumbs
- 1/3 cup powdered sugar
- 1/2 cup (1 stick) butter, melted
- 6-8 large peaches, peeled and sliced or chunked (I chunked mine)
- 1 can sweetened condensed milk
- 1/4 cup fresh squeezed lemon juice
- 1 cup heavy whipping cream
- 3-4 tablespoons powdered sugar
- Spray a 10-inch pie plate with cooking spray.
- In a mixing bowl combine graham cracker crumbs and powdered sugar. Whisk together. Add in melted butter and mix together until a "wet sand" texture forms and everything is combined.
- Press the crust into the bottom and sides of the pie plate. Place in fridge while you cut the peaches.
- In a mixing bowl stir together the sweetened condensed milk and lemon juice until combined and thick. Add the peeled and sliced peaches and very gently stir together to combine.
- Pour into the graham cracker crust.
- Whip the cream and powdered sugar in the bowl of a stand mixer until thick and stiff peaks form. Spread on top of the peaches or use a piping bag with a tip to decorate the pie.
- *** This is best eaten within 30 minutes of making it. Leftovers will refrigerate and it's good cold, but liquid from the fresh peaches builds up in the pie plate. Just drain the liquid ***
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