Fresh Peach Icebox Pie

Servings:
Fresh Peach Icebox Pie 5.00/5 (2 votes)

Everything old is new again! And this is definitely an oldie. I have memories of my grandma making icebox pies and no-bake cookies every summer. Anything to keep from turning on the oven and heating up the kitchen. And perfect when you’re craving something light and fresh. Enjoy!

Fresh Peach Icebox Pie

SERVINGS : 8 PEOPLE PREP TIME : MINUTES PASSIVE TIME : HOURS

INGREDIENTS

  • 5 whole graham cracker squares, about 3/4 c crumbs
  • 1/8 teaspoon kosher salt
  • 1 tablespoon butter
  • 4 ounces white chocolate chips
  • 5 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 8 oz frozen whipped topping, thawed
  • 2 tablespoons peach preserves
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon kosher salt
  • 3 medium peach, peeled, pitted, and cut into small wedges

DIRECTIONS

  1. In a food processor, pulse graham crackers and 1/8t salt until combined.
  2. Melt butter and white chocolate in the microwave for 30 seconds, stir, heat another 10-15 seconds or until just melted.
  3. Add the chocolate to the food processor and pulse until combined.
  4. Press graham cracker crumbs into the bottom and sides of a 9” pie plate.
  5. Freeze for 15-20 minutes.
  6. Meanwhile, combine cream cheese, powdered sugar, and vanilla in a bowl with a hand mixer until smooth.
  7. Gently fold in whipped topping.
  8. Set aside.
  9. Place the jam in a large bowl and microwave for a few seconds until melted. Add lemon juice, 1/8t salt and peaches. Toss to coat.
  10. Remove the crust from the freezer. Gently spoon whipped filling into crust, top with peaches, cover with plastic wrap, and refrigerate for 2-3 hours.

Nutritional Information

Serving Size: 104g Calories 271 Fat 16 Sat Fat 10 Sodium 214 Carbs 29 Fiber 1 Sugars 23 Protein 4.

NOTES

GLUTEN FREE MODIFICATIONS:  Use GF graham crackers.

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