Peach Icebox Pie Recipe

The icebox pie before I put the peaches on top.

As promised, here is the recipe for my peach icebox pie. It's quite easy to make and can be made and almost fully assembled a day in advance. Enjoy!

Crust:

• Aprox 1/2 box graham crackers, finely crushed
• 1/2 cup pecans, chopped
• 1/4 cup packed light brown sugar
• 1/2-1 stick butter, melted
• 1 tbsp cinnamon (optional)

Filling:

• 8oz cream cheese
• 8oz mascarpone
• 8oz greek yogurt
• 1/4-1/2 cup superfine sugar (or to taste)
• 1 vanilla bean scraped or one 2tsp vanilla bean paste (note: if you have neither, you can use 1tbsp  vanilla extract, but you won't have the lovely flecks of vanilla bean)

Topping:

• 2 cans peach slices in fruit juice
• 1/4 cup light brown sugar
• 1 tsp vanilla extract
• 1 tbsp peach schnapps (optional)
• 1 tsp cinnamon (optional)

To make the crust, mix the graham cracker crumbs, the pecans, the brown sugar, and the cinnamon (if you are using it) together. Mix in 1/2-1 cups melted butter, until the mixture comes together. Press the crumb mixture about 1/4 inch thick into a lightly buttered 9-in pie plate. If you have extra (I did) press it into the bottom of a few ramekins. Bake at 350* until golden and somewhat dry, about 10-15 min for the pie. Let cool.

To make the filling, whip everything together until it reaches soft peaks. You will have leftover, fill the ramekins if you have any, if not just put it in a tupperware and serve it with fresh berries when you've finished up the pie. Spread it into the cool pie crust and refrigerate for at least 2 hours or overnight. 

To make the topping, drain the peaches and mix them with the other ingredients. Put in a covered container and allow to chill until you are ready to serve the pie. 

To serve, either top the entire pie with the peaches or slice then top each slice (the best bet if you don't plan on serving the whole pie in one night, since it can make the pie a bit soggy if it sits too long.) To slice the pie, run a sharp knife under hot water, wipe with a towel, and cut. This allows you to have nice clean slices through the semi-soft filling.