Best 6 No Bake Peach Cream Pie Recipes

NO BAKE PEACH PIE

Steps:

• Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.
• Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.

NO BAKE PEACH CREAM PIE

Steps:

• In a medium sized pot, heat peaches, brown sugar, and cinnamon together over med-low heat. Whisk cornstarch and water together, creating a slurry, and add it to the peaches. Stirring occasionally, cook peaches for 8-10 minutes, or until peaches are tender and the liquid has thickened. Remove from heat and allow to cool slightly.
• Mix graham cracker crumbs and melted butter together and press the crust into a 9" or 10" pie plate. Set aside.
• In a bowl, whisk instant pudding mix and milk together until it has thickened. Add in cream cheese and mix (with a rubber spatula or mixer) until well combined. Set aside.
• With a standing mixer or hand mixer, whisk heavy whipping cream until soft peaks form. Add in vanilla extract and powdered sugar, and continue to whip until it has reached your desired consistency.
• Fold half of the whipped cream into the pudding mixture. Reserve the rest for the topping.
• Spoon the peach filling into the bottom of the graham cracker crust, spreading evenly.
• Spread the cream filling over the top of the peaches, and then spread the remaining whipped cream over the top. Place fresh peach slices on top, if desired.
• Refrigerate until ready to serve (for best results, the pie should be refrigerated for at least 2-3 hours).
• Enjoy!

EASY PEACH CREAM PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

PEACH SURPRISE PIE

Steps:

• Combine softened cream cheese, sugar, and vanilla extract in a medium mixing bowl. Mix until smooth. Spread onto bottom of baked pie shell. Chill several hours or overnight.
• Before serving, top cream cheese layer with drained peach slices. Mix raspberry preserves with lemon juice until well combined. Spoon over peaches. Garnish with mint sprigs.

EASY NO BAKE PEACH PIE

Steps:

• Slice the peaches into a bowl and sprinkle with sugar to bring out the juice. Put peaches and juice into a blender or food processor to liquefy.
• In a large bowl, mix sweetened condensed milk, lemon juice and whipped topping. Fold in peaches and mix thoroughly.
• Pour into pie crust(s) and freeze.
• Also try with fresh strawberries instead of peaches.
• To carry to a picnic other places you can freeze small slices of peach in ice cube trays and place around dish to keep cold and be decorative. Enjoy!

PEACH PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 400°F.
• In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
• Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.