Peach Mango Pie
This no bake peach mango pie is easy, creamy, and perfect for summer!
Ingredients
- 3 peaches thinly sliced, plus more for topping if desired
- 2 mangoes peeled and thinly sliced
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 tablespoon cornstarch
- 2 ½ cups graham cracker crumbs
- 8 tablespoon butter melted
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 tablespoon almond extract
- ¾ cup whipping cream plus more for topping, if desired
Instructions
- Combine the peaches, mangoes, brown sugar, cinnamon, and cloves in a medium sized saucepan. Mix the cornstarch with a tablespoon of water and add to the fruit. Cook over medium low heat for 8-10 minutes, or until fruit is soft, stirring occasionally. Remove from heat and let cool.
- While the fruit is cooling, combined the butter and graham cracker crumbs in a medium bowl. Pressed evenly into a pie pan.
- In a large bowl, combine the cream cheese, sugar, and almond extract and blend with a hand mixer until smooth.
- In a separate bowl, beat the whipping cream until peaks form. Fold the whipped cream into the cream cheese mixture.
- Once the fruit is cool, spread onto the crust. Top with the cream cheese mixture and refrigerate 3-4 hours or until firm. Decorate with extra peaches and whipped cream if desired.
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