This refreshing no-bake dessert combines a buttery shortbread base with layers of sweetened peaches and a smooth cream cheese filling. It is a perfect light treat for summer gatherings when peaches are at their peak ripeness.
List of ingredients
- 2 cups shortbread cookies, crumbled fine – provides a buttery, crisp base
- 1/4 cup butter, melted – acts as the binding agent for the crust
- 3 fresh peaches, peeled, pitted, and thinly sliced – the primary fruit component
- 1/2 cup (100g) granulated sugar – sweetens the peach filling
- 1 1/2 teaspoons corn starch – thickens the fruit juices
- 1 tablespoon lemon juice – balances the sweetness with acidity
- 1 pint heavy whipping cream – for the light whipped topping
- 1/4 cup (31g) confectioners’ sugar – stabilizes and sweetens the whipped cream
- 1 box (3.4 ounces) instant vanilla pudding mix – provides structure to the cream layer
- 1 cup half and half, cold – the liquid base for the pudding
- 4 ounces cream cheese, room temperature – adds richness and stability to the filling
step-by-step instructions
- Prepare the Crust: Mix the fine shortbread crumbs and melted butter in a medium bowl until well combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie plate. Place the crust in the refrigerator to chill while you prepare the other components.
- Cook the Peach Filling: Combine the sliced peaches and granulated sugar in a medium saucepan, letting them rest for 5 minutes to release juices. In a separate small bowl, whisk together the cornstarch and lemon juice until smooth, then pour this slurry into the peaches. Set the pan over medium-low heat and cook for 7-8 minutes until the liquid has thickened. Remove from heat and set aside to cool.
- Make the Whipped Topping: Pour the heavy whipping cream into a mixing bowl and start mixing on the lowest speed. Gradually increase to medium speed until the cream begins to thicken. Stop the mixer to stir in the confectioners’ sugar, then resume mixing, gradually increasing speed to high until stiff peaks form.
- Create the Cream Cheese Filling: In a medium bowl, whisk together the instant vanilla pudding mix and cold half and half until thickened and smooth. Fold in the room-temperature cream cheese and half of the prepared whipped topping, mixing until all lumps are gone.
- Assemble the Pie: Spread the cooled peach filling evenly over the chilled shortbread crust. Carefully spread the cream cheese filling over the peach layer. Top the pie with the remaining whipped topping, smoothing the surface.
- Chill and Serve: Place the completed pie in the refrigerator for 3 to 4 hours to allow the layers to set firmly. Serve cold.
Expert Peach Preparation Techniques
Use the Blanching Method for Effortless Peeling
Blanching is the most effective way to remove peach skins without losing fruit flesh. Bring a pot of water to a rolling boil and drop the peaches in for 10 to 20 seconds. Immediately transfer them to a bowl of ice water using a slotted spoon to stop the cooking process, allowing the skins to slip off easily with a paring knife.
Remove Pits Using Needle Nose Pliers
For a faster pitting process, use clean needle-nose pliers to extract the stone. Carefully insert the pliers into the center of the peach until you reach the pit, grasp it firmly, and pull it straight out. This method minimizes the amount of fruit wasted compared to slicing the peach in half.
Select the Right Peach Variety
Choose peaches that are firm but give slightly when pressed near the stem. Avoid fruits with significant bruising or overly soft spots, as these will break down too much during the cooking process. Freestone peaches are generally easier to pit than clingstone varieties.
Ingredient Substitutions and Alternatives
Substitute Frozen Peaches for Fresh
When fresh peaches are out of season, frozen sliced peaches are an excellent alternative. Use approximately one pound of thawed and well-drained frozen peaches to replace three fresh ones. Ensure they are thoroughly drained to prevent excess moisture from making the crust soggy.
Use Canned Peaches in a Pinch
Canned peaches can be used if you drain the syrup completely before adding them to the pan. Because canned peaches are often pre-sweetened, you may want to slightly reduce the amount of granulated sugar added to the filling. Ensure the slices are uniform in thickness for consistent cooking.
Replace Half and Half with Milk and Cream
If you do not have half and half, you can create a DIY version by mixing equal parts whole milk and heavy whipping cream. This provides the necessary fat content to ensure the vanilla pudding layer remains stable and creamy.
Professional Tips for a Perfect Crust
Ensure Total Butter Coverage
When mixing the shortbread crumbs and butter, stir until every single crumb is moistened. The butter acts as the glue that holds the crust together; any dry pockets can cause the crust to crumble when the pie is sliced.
Compress the Crust with a Flat Glass
To achieve a perfectly flat and dense base, use the bottom of a clean kitchen glass to press the crumbs. Apply firm, even pressure across the bottom and push the mixture up the sides of the pie plate to create a secure wall for the fillings.
Avoid Over-processing the Cookies
Pulse the shortbread cookies in a food processor just until they reach a fine crumb consistency. Over-processing can turn the cookies into a paste, which results in a dense, gummy crust rather than a crisp, buttery one.
Mastering the Cream Layers
Stabilize the Whipped Cream
Start the mixer on low speed to prevent the cream from splashing out of the bowl. Slowly increasing the speed allows for a more stable bubble structure, and the addition of confectioners’ sugar helps the topping maintain its shape for longer.
Prevent Lumps in the Cream Cheese Mixture
It is critical that the cream cheese is at room temperature before mixing it into the pudding. Cold cream cheese will not incorporate smoothly, resulting in small white lumps throughout the filling. Use a whisk or handheld mixer for a perfectly homogenous texture.
Avoid Over-whipping the Topping
Watch the cream closely as it reaches the stiff peak stage. If you continue mixing after the peaks are stiff, the cream will begin to separate and turn into butter. Stop as soon as the beaters leave distinct, sharp peaks in the mixture.
Storage and Maintenance Guidelines
Store in Airtight Containers
Keep the pie in the refrigerator in an airtight container or covered tightly with plastic wrap. This prevents the cream cheese and whipped layers from absorbing odors from other foods in the fridge.
Manage the Crust Longevity
This pie is best served on the day it is made. While it can be stored for up to two days, the moisture from the peach filling and cream cheese layer will gradually migrate into the shortbread, eventually making the crust soggy.
Keep the Pie Chilled Until Serving
Because this is a no-bake dessert relying on fats and cornstarch for structure, it must remain cold. Take the pie out of the refrigerator only immediately before slicing and serving to ensure the layers stay distinct.
Troubleshooting Common Issues
Fix a Runny Peach Filling
If the peach filling does not thicken after 8 minutes of cooking, it is likely due to the water content of the specific peaches used. Simmer the mixture for another 2 to 3 minutes, or whisk in a tiny bit more cornstarch dissolved in water to reach the desired consistency.
Resolve Grainy Cream Cheese Filling
If the filling feels grainy, it is usually a sign that the cream cheese was too cold. You can fix this by gently warming the mixture over a double boiler for a few seconds or using a handheld immersion blender to smooth it out before adding the whipped cream.
Prevent Crust Cracking
If the crust cracks when slicing, it usually means it wasn’t pressed firmly enough or didn’t chill long enough. Ensure the crust is refrigerated for at least 30 minutes before adding the warm peach filling to help it set.
Frequently Asked Questions
Can I use graham crackers instead of shortbread?
Yes, you can substitute the shortbread cookies with graham cracker crumbs or digestive biscuits. The flavor will be slightly less buttery and more honey-like, but the structural integrity will remain the same.
Can this pie be frozen for later?
You can freeze the pie, but the texture of the whipped topping may change upon thawing. For best results, freeze the pie without the top whipped cream layer, then add the topping fresh after the pie has thawed in the refrigerator.
How do I prevent the peach layer from soaking into the crust?
Allow the peach filling to cool completely before spreading it over the crust. Adding hot filling to a cold crust can melt the butter and cause the crust to absorb too much liquid, leading to sogginess.
What is the best way to slice the pie cleanly?
Dip a sharp knife in hot water and wipe it dry between every single cut. The heat helps slice through the cream cheese and whipped layers without smudging the distinct lines of the dessert.
Print
Creamy Peach Shortbread Pie
- Total Time: 4 hours 28 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Peaches and Cream Pie is a no-bake dessert that is made with a shortbread cookie crust, sweet peach filling, a cream cheese layer, and topped with a homemade whipped topping.
Ingredients
- 2 cups shortbread cookies, crumbled fine
- 1/4 cup butter, melted
- 3 fresh peaches, peeled, pitted, and thinly sliced
- 1/2 cup (100g) granulated sugar
- 1 1/2 teaspoons corn starch
- 1 tablespoon lemon juice
- 1 pint heavy whipping cream
- 1/4 cup (31g) confectioners’ sugar
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 cup half and half, cold
- 4 ounces cream cheese, room temperature
Instructions
- Shortbread Crust: Mix shortbread crumbs and butter in a medium bowl, press into the bottom and barely up sides of a 9-inch pie plate, and chill in the refrigerator.
- Peach Filling: Combine peaches and sugar in a saucepan and let rest for 5 minutes; stir in a mixture of cornstarch and lemon juice, then cook over medium-low heat for 7-8 minutes until thickened.
- Whipped Topping: Mix heavy cream from low to medium speed until thicker, slowly add confectioners’ sugar, and then mix on high until stiff peaks form.
- Cream Cheese Filling: Whisk pudding and half and half together until thickened, then stir in room temperature cream cheese and half of the whipped topping until smooth.
- Assembly: Spread peach filling into the crust, top with the cream cheese filling, spread the remaining whipped topping over the top, and refrigerate for 3-4 hours.
Notes
Store in an airtight container in the refrigerator for up to 2 days, though it is best served the same day. Frozen (thawed) or canned peaches may be used as a substitute if well-drained.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 539 kcal
- Sugar: 36 g
- Sodium: 290 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.6 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg