Creamy Peach Pie
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This Creamy Peach Pie is the last of the peach recipes I have been trying out. This one comes from Cheryl at What’s Cookin’? This pie was easy and a great way to use fresh peaches. This dessert is a celebraion of sweet, ripe peaches nestled in a creamy filling, cradled in a crunchy graham crust.
This creamy peach pie recipe calls for a graham cracker crust. However, you can always use a regular pie crust. I do think a crust made using Biscoff cookies would also be amazing! That cinnamony Biscoff cookie will compliment so fresh peach so well.
The filling is a mixture of Cool Whip and marshmallow cream. It’s a match made in heaven. The results are a luscious and airy concoction. You layer the filling in between the peaches. Each bite of this pie is a blend of flavors and textures.
The downside to this pie is you really have to eat it right away. I like to chill it for about 30 or so minutes. Otherwise, if you wait too long, the peaches get juicy and may start to lose their freshness.
Here is what you need to make the
Creamy Peach Pie
- GRAHAM CRACKER CRUST
- FRESH PEACHES
- MARSHMALLOW CRÈME
- COOL WHIP
Creamy Peach Pie
Real Mom Kitchen
Ingredients
- 1 Graham Cracker Crust
- 5-6 fresh peaches peeled and sliced If your peaches are big peaches you'll probably only need 2-3
- 1 small container Marshmallow Crème
- 1 small container Cool Whip 8 oz
Instructions
- Mix cool whip and marshmallow crème together.
- Place a thin single layer of the crème mixture in the bottom of the crust, then layer with a generous amount of peaches, then crème mixture, then peaches, then finish off with the remaining crème mixture. Garnish with peaches. Refrigerate for 30 - 60 minutes to allow pie to set up, then enjoy.
This is the original photo from this post. The above photos were updated in Oct. 2023.
