Peaches and Cream Pie
User Reviews
5
Peaches and Cream Pie
Description
Peaches and Cream Pie combines a graham cracker crust with a sweet vanilla pudding filling enriched by folding in softly whipped heavy cream, creating a light yet creamy interior. The custard-like filling includes instant vanilla pudding mix, sweetened condensed milk, and water, chilled before folding in whipped cream. Sliced fresh peaches are arranged on top, optionally peeled depending on preference, bringing seasonal fruit flavors and texture contrast.
The pie is optionally topped with more whipped cream sweetened with powdered sugar, enhancing the dessert’s creamy profile. The graham cracker crust can be premade or homemade by crushing graham cracker sheets combined with melted butter and baked briefly. This gives the pie a firm, crumbly base that supports the creamy filling and fruit topping.
Ingredients
Graham Cracker Crust:
- Graham Cracker Crust premade
Homemade Graham Cracker Crust:
- graham cracker sheets 12 sheets
- butter salted, melted, 6 tablespoons
Vanilla Filling:
- (1) .4 ounce pkg. instant vanilla pudding mix
- 1 cup water cold
- (1) ounce can sweetened condensed milk
- 1 cup heavy whipping cream (whipped until soft peaks form)
Whipped Cream Topping:
- 1 cup heavy whipping cream (whipped until soft peaks form)
- 1/3 cup powdered sugar
Peach Topping:
- 4 large peaches (sliced, may peel depending on preference)
- 2 Tablespoons sugar (may want to add more depending on natural sweetness and juiciness)
Instructions
- If you want a true non-bake pie, use a premade graham cracker crust.
- If making homemade graham cracker crust, preheat oven to 350 degrees. In a food processor, pulse graham crackers until fine crumbs. Stir in melted butter and continue to pulse. If you don't own a food processor, place graham crackers in a large Ziploc bag and crush using a rolling pin until fine crumbs. Pour into a bowl and stir in melted butter. Press firmly into a 9-inch pie pan, using the back of a measuring cup or small glass. Bake at 350 degrees for 8 minutes. Set aside to cool.
Vanilla Filling:
- In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Use a whisk to thoroughly combine (or use beaters or stand mixer). Place in refrigerator to chill for a few minutes.
- In another bowl, whip 1 cup of heavy cream until soft peaks form. Fold into the pudding mixture and return to the refrigerator.
- Pour the pudding mixture into the graham cracker crust. Whip the remaining 1 cup of heavy cream until soft peaks form. Fold in powdered sugar. Spread it over the pie. Lightly cover the pie and place in the refrigerator to chill for 2-3 hours.
Peaches:
- In a medium bowl, toss sliced peaches with sugar. Let sit for 15 minutes to allow the sugar to dissolve before topping the pie. When ready to serve, top the pie with the sugared peaches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 67mg | 22% |
| Sodium | 35mg | 1% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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