The Easiest Summertime Peach Pie Recipe
My husband Devin is not a complicated person when it comes to finding joy in things.
He knows what he loves, and he simply loves it. Sunsets. Lazy lake days. His kids laughing uncontrollably at a bit of slap-stick dad-humor he just pulled off magnificently.
And in September, it’s peaches.
Peach season is this man’s favorite holiday. I'm talking giddy. Dev practically skips to the truck when it's time to go pick our order, and our kids think it's the funniest thing they've ever seen. We all laugh, every time. I’m so thankful to be married to someone who knows how to celebrate the small stuff — and peach season is no small stuff in this house.
So in honor of peach season (and everyone who takes it as seriously as we do), we’re sharing our family’s favorite no-bake cheesecake peach pie recipe. This recipe is one that my grandma used to make each summer, and it’s as easy as it gets.
We hope you love it as much as we do!
Easy-Peasy End of Summer Peach Pie
FILLING:
8oz cream cheese
¼ cup sugar
1 tsp vanilla
2 cups whipped cream
TOPPING:
1 cup orange juice
½ cup sugar
2 Tbsp corn starch
Fresh sliced peaches
CRUST:
1 prepared graham cracker crust (homemade or store bought, both work great!)
INSTRUCTIONS:
For the filling:
Mix together the cream cheese, sugar and vanilla. Then fold in the whipped cream until combined, careful not to knock the air out. Pour the filling into the prepared graham cracker crust. Cover with a lid or plastic wrap and refrigerate while making the topping.
For the topping:
Mix sugar and cornstarch, then add to the orange juice and whisk to dissolve. Cook the orange juice mixture on medium low heat until it has thickened enough to coat the back of a wooden spoon. Cool it completely.
Arrange the sliced peaches on the top of the cooled cream cheese filling, I like to do mine in a spiral pattern. Then spread the orange juice topping over the peaches. Chill for an hour before serving.
Finally, enjoy every second of eating it.
