Ree Drummond's no-bake peaches and cream pie has just 5 ingredients

There’s a time and a place for labor-intensive recipes, but not when temperatures are reaching triple digits. This peaches and cream pie will shock you not just in its simplicity, but because it’s crazy delicious, too. If you need a little more persuading, here are four more reasons why I love this pie:

1. It requires zero baking. No-bake pies are a lifesaver in this heat!

2. It’s made with just five simple ingredients that you can find at any ol’ grocery store.

3. You can make the pie ahead and pull it out whenever you need it.

4. It’s light, creamy, and so refreshing on a scorching summer day.

Have I convinced you yet? Put this on your roster of summer desserts, and when you try it, let me know what you think!

Can you use fresh peaches instead of canned?

For this recipe, it’s best to stick with canned peaches—you need the juice along with the peaches to help make the filling. If you’re looking for something to do with fresh peaches, though, here are plenty of delicious peach desserts to choose from.

How far in advance can you make no-bake peaches and cream pie?

You can assemble the pie up to 1 day ahead and keep it covered in the refrigerator until you’re ready to serve. If you want to make it further in advance, wrap the pie tightly and freeze it for up to 1 month. Let it thaw in the fridge overnight before serving, or you can serve it partially frozen for an extra-refreshing dessert.

How long does leftover no-bake peaches and cream pie last in the fridge?

It will stay good, covered and refrigerated, for up to 3 days, but keep in mind the crust may soften some over time.

Yields: 6-8 servings

Prep Time: 20 minutes

Total Time: 6 hours 20 minutes

Ingredients

• 1 (23.5-ounce) container cling peach slices in juice
• 1 (3.4-ounce) box instant vanilla pudding mix
• 1 3/4 c. cold heavy cream
• 1 (9-inch) graham cracker crust
• 1 c. crushed pecan sandies or crispy oatmeal cookies (about 6 oz.)

Directions

1. Place a strainer over a large bowl. Drain the peaches thoroughly. Reserve 1 cup juice in the bowl and discard the rest. Place the peaches on a paper towel–lined baking sheet and pat dry.
2. Add the pudding mix and ½ cup of the heavy cream to the peach juice and whisk until the mixture starts to thicken to a soft-set consistency, about 2 minutes.
3. In a large bowl, use an electric mixer or a whisk to beat the remaining 1¼ cups heavy cream until stiff peaks form, 2 to 3 minutes. Fold the whipped cream into the pudding mixture.
4. Add 1 cup of the cream mixture to the graham cracker crust, spreading evenly. Arrange the peaches in a single layer to form a concentric circle. Sprinkle with ¾ cup of the crushed cookies. Top with the remaining cream mixture. Cover and refrigerate until set, at least 6 hours and up to overnight.
5. Top with the remaining ¼ cup crushed cookies before serving.