Easy Peach Pie

This no-bake peach pie is summer in a graham cracker crust. Cream cheese and powdered sugar get beaten smooth, then folded with whipped cream and a whisper of almond extract that brings out the natural sweetness of the peaches without overpowering them.

Sliced peaches fold gently into the fluffy filling, and the whole thing chills until set. Every slice holds together on the plate, creamy and cool with soft bites of peach throughout.

Six ingredients, no oven, and about 20 minutes of actual work. The fridge handles the rest.

Pro Tips

• Drain the canned peaches thoroughly. Any extra syrup will thin the filling and prevent the pie from setting firm enough to slice cleanly.
• Whip the cream to stiff peaks before folding. Soft peaks won’t hold the structure, and your pie will be more mousse than pie. You want it to set up sliceable.
• Don’t skip the almond extract. It’s a tiny amount but it transforms the flavor. Almond and peach are a natural pairing that makes the filling taste more complex than the short ingredient list suggests.

Variations

• Fresh peach version: In summer, use 2 ripe fresh peaches, peeled and sliced, instead of canned for a brighter, juicier filling.
• Mixed stone fruit: Combine sliced peaches with sliced nectarines or apricots for a stone fruit medley pie.