Peaches and Cream Pie

1. Prepare the Crust

In a medium bowl, whisk together graham cracker crumbs, granulated sugar, ground cinnamon, and kosher salt. Stir in melted unsalted butter. Press the mixture into a 9-inch pie plate to form a crust. Bake in a preheated 350-degree Fahrenheit oven on a sheet pan for 10-12 minutes. Let cool completely.

2. Prepare the Whipped Filling

Combine room-temperature cream cheese with sifted confectioners’ sugar. Whip until smooth. Add cold heavy whipping cream and vanilla extract, then beat until stiff peaks form. Transfer to the cooled crust and smooth the top. Chill in the refrigerator for at least 2 hours or overnight.

3. Prepare the Peach Topping

Boil peaches for 30 seconds to 1 minute each. Transfer to an ice bath using a slotted spoon. Peel the peaches with a paring knife, slice them, and place them in a colander to drain excess juices. Spoon the sliced peaches onto the chilled filling just before serving.