Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted butter: 1/3 cup
- Cream cheese, softened: 8 ounces
- Powdered sugar: 1 cup
- Vanilla extract: 1 teaspoon
- Canned peach slices, drained: 1 (15 ounce) can
- Peach juice or milk: 2 tablespoons
- Whipped topping, thawed: 8 ounces
Instructions
- Step 1: Combine graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch pie plate to form a crust.
- Step 2: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Step 3: Spread the cream cheese mixture evenly over the graham cracker crust.
- Step 4: Arrange the drained peach slices on top of the cream cheese layer. Gently press the peaches into the cream cheese.
- Step 5: In a small bowl, mix the peach juice or milk with a small amount of the whipped topping to make it easier to spread. Gently spread the whipped topping over the peaches.
- Step 6: Refrigerate the pie for at least 2 hours before serving to allow it to set.
Notes
- Store leftovers covered in the refrigerator for up to 3 days, but note the crust may soften over time.
- Reheating isn't necessary; this pie is best enjoyed chilled straight from the fridge!
- Garnish each slice with a fresh peach slice and a sprig of mint for an elegant presentation.
- For a richer flavor, toast the graham cracker crust in a 350°F (175°C) oven for 5-7 minutes before adding the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American