Fresh Peaches And Cream Pie Recipe is a No-Bake dessert. No heating up the house in the hot summer months. And no way you have to turn on your oven. If you love peaches and have a sweet tooth, be sure to make this delicious Fresh Peaches And Cream Pie Recipe.
How To Pick A Fresh Peach?
As we are using fresh peaches for our peaches and cream pie. So lets see how to pick a peach for this dessert.
- Look for a deep yellowish peach color with a reddish blush throughout.
- Give it a gentle squeeze and it should give just barely. Too much give means it’s too ripe and by the time you get home, it will be mush. They will continue to ripen as they sit.
Ingredients For Fresh Peaches And Cream Pie
Shortbread Crust: For a Shortbread Crust as a base we will use following;
- 2 cups shortbread cookies, crumbled fine
- ¼ cup butter, melted
Peach Filling: We will make peach filling by using these ingredients.
- 3 fresh peaches, peeled, pitted, and thinly sliced
- ½ cup (100g) granulated sugar
- 1½ teaspoons corn starch
- 1 tablespoon lemon juice
Whipped Cream Topping:
- 1 cup heavy whipping cream
- ¼ cup confectioners’ sugar
Cream Filling
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 cup milk
- 4 oz cream cheese, softened to room temperature
Directions
- Mix shortbread crumbs and butter in a medium bowl. After it is well combined, press into the bottom and barely up sides of a 9-inch pie plate. Let it chill in the refrigerator.
- In a medium saucepan, add peaches and sugar and mix together. Let the peaches rest in the sugar for 5 minutes.
- In a small bowl, combine cornstarch and lemon juice. Mix well and then pour into the peach mixture. Then Mix to combine everything and then set over medium-low heat. Then cook for 7-8 minutes or until the liquid has thickened slightly.
- Add heavy cream to a mixing bowl. Start mixing at the lowest speed. Then gradually increase speed to medium until the cream starts to get thicker.
- When the cream starts to thicken, stop the mixer. Slowly add in the confectioners’ sugar and then resume mixing again, starting with low speed and increasing to medium speed, and eventually moving to a high speed.
- The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
- In a bowl, whisk instant pudding mix and milk together until it has thickened. Then add in cream cheese and mix (with a rubber spatula or mixer) until well combined. Set aside.
- Spread the peach filling evenly into the prepared crust.
- After peaches spread the cream cheese filling over the top of the peach filling.
- Spread the whipped topping over the top of the cream cheese filling.
- Refrigerate for 3-4 hours.
- Serve Cold.
Can I Use Canned Peaches?
Of course, fresh peaches are going to be better. If you must insist on using canned peaches, drain all of the liquid and arrange them in a single layer. And don’t tell me about it.
Can I Use Cool Whip Instead Of Homemade Whipped Cream?
Yes, you can substitute Cool Whip for homemade whipped cream. I much prefer the taste of homemade whipped cream, but cool whip will definitely work.
Do try this recipe at home and don’t forget to share your feedback.