Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) melted unsalted butter
  • 2 tbsp (30ml) honey
  • 1/4 tsp (1.5g) fine sea salt
  • 3 cups (450g) fresh peaches, peeled and diced
  • 2 tbsp (30ml) lemon juice
  • 1 tbsp (12g) cornstarch
  • 2 tbsp (25g) cane sugar
  • 1/4 tsp (1.2g) ground cinnamon
  • 8 oz (225g) low-fat cream cheese, softened
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (240ml) heavy whipping cream, chilled

Instructions:

  1. Combine the graham cracker crumbs, melted butter, honey, and salt in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer for 10 minutes to set.
  2. Place diced peaches, lemon juice, and sugar in a saucepan over medium heat. Simmer for 5–7 minutes until peaches soften. Whisk cornstarch with a teaspoon of water, stir into the pan, and simmer for another 2 minutes until thickened. Stir in cinnamon and cool completely.
  3. In a large bowl, beat softened cream cheese, Greek yogurt, powdered sugar, and vanilla until smooth and airy.
  4. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula.
  5. Spread a thin layer of the cooled peach filling across the bottom of the chilled crust. Spoon the cream mixture over the peaches and smooth the top. Refrigerate for at least 6 hours or overnight.