Peach Pie With Graham Cracker Crust (No Bake)

Simple peach pie recipe using a graham cracker crust! This is a family favorite and one of the best tasting no bake pies I’ve ever made.

This is a great recipe for those hot summer days when you just don’t want to turn on the oven. It’s also great for those days you need a quick and easy dessert recipe.

I’ve tried out a number of no bake peach pie recipes, but this is without a doubt the best I’ve made yet. It’s always a big hit when I serve it to family and friends, so it’s a great recipe when looking to use a premade graham cracker crust.

Make sure to bookmark or pin this recipe so you can find it the next time you need a tasty no bake peach pie.

When it comes to quick and easy recipes, they must have the flavor and texture otherwise what’s the point?

And that’s why I love this recipe, it’s packed with flavor while still being super easy to make.

Save this recipe for later: Old fashioned peach pie

How to Make a No Bake Peach Pie with a Graham Cracker Crust

With a prep time under ten minutes, this is a ridiculously easy recipe to make. It’s ideal for those last minute guests and as a quick and flavorful family dessert.

Cleanup is a breeze too since the only equipment needed is a saucepan and a masher.

While this recipe yields one pie, I often double it since it get’s eaten so fast. But no matter how many you make, it’s super quick and easy.

Pin this recipe: Classic peach pie from frozen peaches

Graham Cracker Crust Peach Pie Ingredients

This recipe can be made with fresh peaches, frozen, or canned peaches. I love using fresh when they are available, but canned and frozen produces great results as well.

The recipe is written for using fresh, so just make sure to read the notes below if going with frozen or canned peaches.

Ingredients List

• Peaches (sliced and mashed)
• Granulated Sugar
• Water
• Cornstarch
• Salt
• Graham Cracker Crust

Peaches: Half of your peaches will be mashed and the other half sliced. Wash and slice your peaches before beginning your recipe, and mash half of them with a potato masher or fork. If using frozen peaches, do not use added water as that will produce a runny filling. If using canned peaches, get them in juice. Drain the juice and use it instead of water for your filling. Whether using fresh peaches, canned, or frozen, half will be mashed and half will be sliced.

Granulated Sugar: This adds sweetness to our pie. I’ve found a half a cup to be just the right amount. But, if you like a less sweet pie, use a quarter cup granulated sugar instead.

Water: If using frozen peaches, don’t use added water unless you find your filling is too thick. In which case, add a tablespoon of water at a time until desired thickness is achieved. When using canned peaches, reserve the juice to use at a 1:1 replacement for the water.

Cornstarch: This is my preferred thickener for our pie filling. You can add a small amount of cornstarch at a time if you find your filling is too thin. You can use all-purpose flour if you’re all out of cornstarch. Start with three tablespoons and slowly add more if your filling is too thin.

Graham Cracker Crust: Any brand will do. Go with a 9″ or 8″ prebaked crust for this pie.

Related: Peach cheesecake

Simple Step by Step Recipe Instructions

Start by washing and slicing your peaches. Take half of your peaches and mash them. If using frozen peaches, thaw them in the microwave enough to mash.

Once your peaches are prepared, the rest of your pie will take less than ten minutes to make. It’s super quick, so once your peaches are ready, it’s time to make your pie!

Another great recipe to try: Peach cobbler with cake mix crust

Step 1: Add mashed peaches, granulated sugar, water, salt, and cornstarch to your saucepan and bring to a simmer.

Step 2: Stir and continue to simmer until your filling has reached desired thickness.

Step 3: Remove from heat and set aside to cool slightly.

Step 4: Add your sliced peaches to graham cracker crust.

Step 5: Pour mixture over sliced peaches.

Step 6: Cover and chill in your refrigerator until firm.

Step 7: Serve topped with whipped cream or ice cream if desired. Enjoy!

Liv’s No Bake Peach Pie with Graham Cracker Crust Recipe Notes

• This pie can be made with fresh peaches, frozen peaches, or canned peaches. Make sure to read the notes in the ingredients section if using frozen or canned peaches.
• You can double this recipe without any other changes for two pies.
• Top with whipped cream or ice cream if desired.
• Store leftover pie covered in your refrigerator for up to four days.