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No Bake Peaches & Cream Pie

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 8

With a gingersnap crust, fluffy and chiffon-like peaches and cream center and a crowning glory of freshly sliced peaches, sugared basil, and whipped cream, our No Bake Peaches & Cream Pie is the perfect ending to any summer meal. This no bake pie won't heat up the kitchen and is quick and easy to prepare ahead of time and refrigerate or freeze until ready to eat. Enjoy frozen as an ice-box pie or refrigerated for a light and fluffy chiffon pie.



Step 1

Pulse 30 gingersnap cookies in a food processor until finely ground. Add 5 Tbsp melted butter and 7 tsp brown sugar; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch springform pan (or pie dish). Freeze until firm about 30 minutes.

Step 2

Sprinkle 2 packets of unflavored gelatin over 1/4 cup cold water; let stand until softened. Set aside.

Step 3

In a large saucepan, combine peaches, lime juice, 1/2 cup sugar, 2 basil leaves, 1/4 cup water, 1/2 cup peach juice, and 1/2 tsp salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Freeze until thickened slightly, about 1 hour.

Step 4

Beat 1.25 cups heavy whipping cream with 1/4 cup honey, and 1/2 tsp vanilla until soft peaks form. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day.

Step 5

To make sugared basil leaves: Whisk 1egg white with 1 teaspoon water until frothy. Brush a thin layer of egg wash onto basil; sprinkle with sugar. Transfer to a wire rack and let cool until firm and dry, about 1 hour. Leaves can be stored in an airtight container at room temperature up to 1 day.

Step 6

Remove from freezer 15 to 20 minutes before serving.

Step 7

Beat 1/4 cup heavy whipping cream with 1 tsp honey for 1 minute on low speed, increasing to medium for 2 minutes until soft peaks form.

Step 8

Top with whipped cream, additional peach slices, and sugared basil leaves; cut into slices to serve. Freeze leftovers.

Cook's Notes

The gingersnap crust balances this sweet recipe with a crunch and spice. This recipe can be prepared substituting the gingersnaps with 2 cups crushed vanilla wafers or graham crackers, if preferred. The sweet local honey in the whipped cream in the filling and topping pairs well with the flavors of peaches, however, if you prefer you can substitute it with granulated sugar or even maple syrup, in the same amounts. The sugared basil is a fresh and beautiful final touch, but optional.

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