Summer is quickly coming to an end, but don’t let it pass without making this chilled peach pie! We are in peak peach season and this pie is seriously perfect. It starts with a graham cracker pretzel base, is filled with a creamy, smooth filling, then topped with fresh peaches! It is the perfect way to send off summer and welcome fall.
I am a huge fan of cream pies. Give me options and I will choose a cream pie almost every time. So naturally this pie is a big yes for me. It was inspired by a watermelon pie I ate all growing up (which I need to share the recipe for!) that was my favorite dessert for a longgg time. This pie is channeling the same energy but is even more beautiful with all the peaches on top!
ingredients needed for chilled peach pie
- graham crackers
- brown sugar
- cool whip
- sweetened condensed milk
- lime juices
how to make this chilled peach pie
graham cracker pretzel crust
The pretzels in this crust gives it a perfect salty, crunchy bite and sets it apart from a normal graham cracker crust! Luckily, making the crust couldn’t be easier. Everything is thrown into a food processor and pulsed to combine! If you don’t have a food processor, you can add the graham crackers and pretzels to a ziploc bag, crush them with a rolling pin, then mix everything in a bowl.
Once everything is mixed together, pour the mixture into a pie tin, press it all along the bottom and up the sides, then bake it for 5 minutes. Just 5 minutes of baking time helps the crust stay together!
The filling is also so simple. Add the cool whip, sweetened condensed milk, and lime juice to a bowl. Stir to combine and add it to the cooled crust. Now the filling needs to chill completely so put the pie in the fridge for at least 4 hours or overnight!
The topping is what makes this pie a peach pie and what makes this pie beautiful! You’ll need 4-5 peaches, thinly sliced. Start at the outside of the pie, laying slices of peach side by side, creating a circle. Once you complete the circle, continue laying slices so they spiral toward the middle. Once the peaches are all set, put the pie back in the fridge to set up again (because it warmed up while you were topping it with peaches).
want dessert cups instead?
If you aren’t going to eat the pie all at once, or want an easier to serve option, you could make this into dessert cups instead! There is only a few things you have to change. First of all, after you bake the crust, break it up into small pieces. After you whip up the filling, add a handful of the crust pieces to the bottom of a cup. Add a scoop of the filling, and depending on how big your cup is, you could repeat the crust and filling. Then on the top of each cup layer slices of peaches, just like you would with the full pie, but a mini version! Another perk of the cups is they don’t have to set up as long as the pie does either, so if you’re in a time crunch, dessert cups are the perfect option!
other recipes you will love
- banana coffee cake
- mini chocolate cake
- carrot cake loaf with brown butter cream cheese frosting
- apple blondie cheesecake bars
chilled peach pie
graham cracker pretzel crust
- 1 1/2 cups graham crackers
- 1 cup pretzels
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter melted
filling and topping
- 4 cups cool whip
- 1 can sweetened condensed milk
- juice from half a lime
- 4-5 peaches
- Preheat the oven to 350 F. Add graham crackers and pretzels to a food processor and pulse until its fine crumbs (if you don't have a food processor, add them to a ziploc bag and smash with a rolling pin).
- Add brown sugar, cinnamon, salt, and melted butter. Pulse until everything is combined. Dump the mixture into a pie pan. Use your hands to press the crust along the bottom and up the sides of the pie pan. Transfer the crust to the oven and bake for 5 minutes. Remove and let it cool completely.
- Once the crust has cooled, make the filling. Add the cool whip and sweetened condensed milk to a bowl. Add the lime juice and stir until well combined. Pour the mixture into the crust and transfer to the fridge for at least 4 hours or overnight to set up.
- When the pie has set up, thinly slice the peaches. Starting from the outside, lay slices of peach, side by side, all the way around the pie. Once you complete the circle, continue around, creating a spiral until the entire pie is covered.
- When you finish, transfer the pie back to the fridge as it warmed up slightly while you were topping it with peaches. Once it has set up again, slice it up and enjoy!!
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