Equipment
Ingredients
Graham Cracker Crust
- 150 g graham cracker crumbs, finely crushed
- 65 g granulated sugar
- 2 g ground cinnamon
- 85 g unsalted butter, melted and slightly cooled
Cream Cheese Filling
- 240 ml heavy whipping cream, cold
- 225 g cream cheese, room temperature
- 60 g confectioners' sugar, sifted
- 5 ml vanilla extract
Peach Topping
- 4 fresh peaches, pitted and thinly sliced
Nutrition (per serving)
Method
In a medium mixing bowl, combine the finely crushed graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted unsalted butter and toss with a fork until the mixture resembles wet sand.
Transfer the crumb mixture to a 23cm pie dish. Use your fingers or the bottom of a measuring cup to press the mixture firmly and evenly into the bottom and up the sides of the dish. Place in the refrigerator to set while preparing the filling.
In a large mixing bowl, beat the cold heavy whipping cream using a hand mixer on medium-high speed until stiff peaks form. Set aside.
Wipe clean the medium mixing bowl used for the crust, or use another clean bowl. Add the room temperature cream cheese, confectioners' sugar, and vanilla extract. Beat with the hand mixer until completely smooth and creamy, with no lumps remaining.
Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in two batches. Use a delicate over-and-under motion to keep the filling light and airy.
Spoon the cream cheese filling into the chilled graham cracker crust. Smooth the top into an even layer with the rubber spatula. Cover loosely and refrigerate for at least 4 hours, or until fully set.
Just before serving, use a chef's knife and cutting board to thinly slice the fresh peaches. Arrange the peach slices over the top of the chilled pie in a concentric circular pattern.
Chef's Notes
- The secret to a structurally sound no-bake pie is the temperature of the ingredients. The heavy cream must be fridge-cold to whip properly, while the cream cheese must be fully softened at room temperature to prevent lumps.
- For the cleanest slices, dip a sharp chef's knife in hot water and wipe it dry between each cut.
- Freestone peaches are significantly easier to work with than clingstone varieties, as the pit can be removed cleanly without bruising the delicate flesh.
- If preparing the pie a day in advance, hold off on slicing and arranging the peaches until the day of serving to prevent the fruit from oxidizing or making the cream layer soggy.
Storage
Refrigerator: 2 days — Peaches will release juices over time, which can compromise the structural integrity of the cream layer after a couple of days.
