Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted butter: 1/3 cup
- Cream cheese, softened: 8 ounces
- Powdered sugar: 1 cup
- Whipped topping: 8 ounces
- Canned peach slices, drained: 1 (15 ounce) can
- Peach juice (reserved from can): 1/4 cup
- Almond extract: 1/2 teaspoon
Instructions
- Step 1: Combine graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-inch pie plate to form the crust.
- Step 2: In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.
- Step 3: Gently fold in the whipped topping until well combined.
- Step 4: Spread the cream cheese mixture evenly over the graham cracker crust.
- Step 5: Arrange the drained peach slices on top of the cream cheese layer.
- Step 6: Drizzle the reserved peach juice mixed with almond extract over the peach slices. Refrigerate for at least 2 hours before serving.
Notes
- Store leftover pie covered in the refrigerator for up to 3 days, but it's best enjoyed within the first 24 hours.
- This pie is best served chilled, so there's no need to reheat it; just let it sit at room temperature for a few minutes before serving to soften slightly.
- A dollop of extra whipped cream and a sprinkle of toasted almonds elevate this simple dessert to a truly special treat.
- For a bolder peach flavor, gently simmer the reserved peach juice until it reduces by half before mixing with the almond extract for a concentrated drizzle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American