Peach Icebox Pie Recipe
Cool, creamy, and packed with peachy goodness, this no-bake peach icebox pie is what summer dreams (and lazy bakers) are made of. It comes together in minutes, chills while you kick your feet up, and tastes like something your grandma would’ve snuck to you with a wink and a “don’t tell your mama.”
Servings 8
Calories 493kcal
Ingredients
- 1 store-bought graham cracker crust or shortbread crust
- 8 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 12 ounces Cool Whip thawed
- 21 ounces peach pie filling
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon optional
Instructions
- Beat the cream cheese in a mixing bowl until it’s smooth and lump-free.
- Mix in the sweetened condensed milk, vanilla, and cinnamon. Stir until smooth.
- Gently fold in the Cool Whip, don't overmix!
- Spread half the peach pie filling over the graham cracker crust.
- Spoon the cream cheese mixture over the top and smooth it out.
- Gently spoon the remaining pie filling over the top. Chill overnight.
Notes
Storage:
Cover and refrigerate for up to 4 days or freeze for up to 3 months.
Tips
🍑 Want fresh peaches? Swap the pie filling for 2 cups of chopped fresh peaches + ¼ cup sugar and let them sit for 15 minutes.
🥄 No graham cracker crust? Crushed vanilla wafers or shortbread cookies work like a charm.
❄️ Need it even colder? Pop it in the freezer for a frozen peach pie that tastes like summer on ice.
Nutrition
Calories: 493kcal | Carbohydrates: 60g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 46mg | Sodium: 292mg | Potassium: 381mg | Fiber: 2g | Sugar: 48g | Vitamin A: 788IU | Vitamin C: 4mg | Calcium: 209mg | Iron: 1mg
