Laced and topped with boozy peaches, the rich cream cheese filling makes it hard to believe that this No-Bake Peach Pie is lower in calories and fat.
I have a confession. This is not the first No-Bake Peach Pie I’ve made.
The first time was last week. I threw it together (it’s really easy to make) in the morning, knowing that it would need to sit for a few hours.
Between the time that the pie went into the fridge and dinner, the clouds rolled in and the heavens opened up. And they continued to do so for about six days straight.
My house is already surrounded by trees so any light I get from the sun is subdued and tinted a light shade of green, so when it rains, it’s a bit like a Hobbit house in here; cozy but a tad bit like a cave.
Proving that I don’t always use the best common sense, I tried to keep Hubby away from the original pie. I used booby traps on the refrigerator. I stood in front of it with a whip and chair. I threatened and cajoled.
And I failed. (If I was totally honest with you, I’d admit that I helped him finish off the last two slices.)
That being said, the sun’s been shining these past two days. So, I ran out to the store and bought more peaches, cream cheese and whipped topping.
And here we are.
I love, love, love the crust on this pie. Using a tiny bit of butter and a good dose of white chocolate to bring the graham cracker crumbs together was genius. And delicious. I melted the butter and chocolate in the microwave and mixed it all together with a whirl of the food processor. Wham, bam, thank you, Ma’am.
As long as the whipped topping is fully thawed and the cream cheese is complete softened, the filling comes together just as quickly. I beat the cream cheese with a bit of powdered sugar and some vanilla, then carefully folded in the whipped topping.
The peach topping was just as easy. I nuked the fruit spread, added everything but the peaches and gave it a good stir, then folded my peaches in. Bingo.
The recipe says that the filling can be poured into the crust right then, but it also gives the option for adding some of the peach topping, which I did. I simply grabbed a half cup or so, chopped the peaches well, and folded them in the filling, which I then spread in my crust.
After a few hours of chilling, dessert was ready.
The fact that we’ve had two of these pies in a week’s time says enough, doesn’t it? This is delicious, for breakfast, dessert and every occasion in between. Since Hubby and I are both hooked, it’s a good thing that this is a Cooking Light dessert and a sweet treat that would usually murder our waistlines only does them a small injury.
Dudette liked the filling without the peaches, but didn’t care for their boozy addition. I tried to explain to her that it was a peach pie, hence the peaches, but I think she just likes the idea of a no-bake cream cheese pie, which is fine also.
One thing that I did do differently the second time versus the first was to omit the salt from the crust in the latest version. The first time I made the pie, I found the crust to be a little salty. I think white chocolate already has enough in it that more isn’t needed. My first bite of the second pie confirmed that I was right.
What I’d Do Different Next Time
I would omit the salt from the crust.
- ¾ cup graham cracker crumbs (about 5 cookie sheets)
- ¼ teaspoon salt, divided
- 1 tablespoon unsalted butter
- 3½ ounces white chocolate, finely chopped
- Cooking spray
- 5 ounces ⅓-less-fat cream cheese, softened
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 cups frozen fat-free whipped topping, thawed
- 2 tablespoons seedless peach spread
- 1 tablespoon peach schnapps
- ½ teaspoon fresh lemon juice
- 3 medium peeled peaches, pitted and cut into ½-inch wedges
- Combine crumbs and ⅛ teaspoon salt in a food processor; process until combined. Place butter and chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds, stirring until chocolate is smooth. Add to processor; pulse until combined. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Freeze 20 minutes or until set.
- Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping. Carefully spread filling over bottom of crust. Place fruit spread in a large microwave-safe bowl; microwave at HIGH 30 seconds or until bubbly. Stir in remaining ⅛ teaspoon salt, schnapps, and juice. Add peach wedges; toss to combine. Arrange the peach wedges over pie. Chill for 3 hours before serving.
I may sound gruff and cranky about keeping my family away from food if I need to take photos of it, take it to an outing or serve it to guests, but in truth I’m smiling like the Cheshire Cat inside. Is there anything better than the ones you love wanting what you’ve created? Yeah, I didn’t think so.