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A no bake peach pie in a graham cracker crust, topped with sliced peached and raspberries. A few slices have been taken out.
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Peach Pie with Graham Cracker Crust

A cream no bake peach pie made with peach jam and canned peaches with a graham cracker crust.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 16 slices
Calories 262kcal
Author Ella

Equipment

  • 9-inch pie dish

Ingredients

Pie Crust

  • 2 cups graham crackers
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 5 tablespoon unsalted butter melted

Pie

  • 1 ½ cups heavy cream
  • 8 oz mascarpone
  • ½ cup powdered sugar
  • ¼ cup peach jam
  • ½ teaspoon almond extract
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 can sliced peaches

Instructions

Pie Crust

  • Preheat your oven to 350°F/175°C.
  • In a food processor, pulse the graham crackers until you have crumbs. If you don't have a food processor, place the graham crackers in a large ziplock bag and crush them with a rolling pin.
  • Place the graham crackers in a medium bowl if you crushed them in a ziplock, or keep in the food processor bowl. Add in the sugar and salt. Pour in the melted butter. The mixture is ready when you take a bit between your fingers and it easily holds together. If it still seems dry, add a bit more melted butter.
  • Press into the bottom and sides of a pie plate. Use the bottom of a measuring cup to pack the mixture together.
  • Bake for 15-18 minutes, it should start to smell toasty. Let cool completely.
  • Use immediately once cool or wrap it tightly in plastic and refrigerate for up to 1 week.

Filling

  • In the bowl of a stand mixer fitted with the whisk attachment, or with a hand held mixer, whip the heavy cream on medium-high speed, until you get soft peaks. This will take about 3-4 minutes.
  • Add in all of the mascarpone, and whip until you have medium peaks. This should take less than a minute.
  • Add the sugar, vanilla extract, almond extract and salt and whip the mixture until it is very thick.
  • Pour into your pie crust, then dollop your jam on top. Use a butter knife to swirl the jam around.
  • Place plastic wrap directly on to the cream layer and place in the fridge or freezer. Refrigerate for at least 6 hours.
  • When ready to serve, top with your canned sliced peaches. I also added a few raspberries for color!

Notes

  • If you're in the UK, substitute double cream for heavy cream.
  • If you would prefer to use fresh peaches, get 2 medium peaches, pit them and slice them thickly. You can then toss them with some honey before placing on top of the pie. 
  • You can keep the pie in the freezer if you prefer a frozen dessert, but freeze before topping with the sliced peaches. The pie can be frozen for up to 2 weeks. 
Storing 
Keep the pie in the fridge for up to 3 days. 

Nutrition

Calories: 262kcal | Carbohydrates: 20g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 311mg | Potassium: 43mg | Fiber: 1g | Sugar: 12g | Vitamin A: 636IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg