Peach and Basil Icebox Pie
A cool, creamy icebox pie featuring fresh peaches and fragrant basil in a buttery graham cracker crust, perfect for summer days. This american-inspired desserts ready in about 25 minutes layers graham cracker crumbs, melted unsalted butter, softened cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp, melted unsalted butter
- 8 oz, softened cream cheese
- 3/4 cup powdered sugar
- 10 leaves, finely chopped fresh basil leaves
- 1 cup heavy cream
- 1 tsp vanilla extract
- 2 cups, peeled and diced fresh peaches
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter in a medium bowl and mix until crumbs are evenly coated. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator for 15 minutes.
- Step 2: In a large bowl, beat 8 oz softened cream cheese with 3/4 cup powdered sugar, 10 finely chopped fresh basil leaves, and 1 tsp vanilla extract until smooth and creamy.
- Step 3: In a separate chilled bowl, whip 1 cup heavy cream to stiff peaks and gently fold it into the cream cheese mixture until fully combined.
- Step 4: Toss 2 cups peeled and diced fresh peaches with 1 tbsp lemon juice to prevent browning.
- Step 5: Spread half of the cream cheese filling evenly into the chilled crust, then layer the peach mixture over it, and top with the remaining filling. Smooth the top with a spatula.
- Step 6: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight until set. Garnish with extra basil leaves before serving.
Frequently asked questions
How long does Peach and Basil Icebox Pie take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Peach and Basil Icebox Pie?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Peach and Basil Icebox Pie?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peach and Basil Icebox Pie for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Peach and Basil Icebox Pie?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
