NoBake Peaches and Cream Pie for 8

Instructions:

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
2. Press the mixture firmly into the bottom and up the sides of the pie plate using the bottom of a measuring cup until the base feels dense and uniform. Note: This prevents the crust from crumbling when sliced
3. Place the crust in the freezer for 10 minutes.
4. In a saucepan, combine diced peaches, cornstarch, water, lemon juice, and cinnamon.
5. Stir over medium heat until the mixture begins to bubble.
6. Simmer for 2-3 minutes until the filling thickens into a, translucent glaze.
7. Remove from heat and let cool completely to room temperature.
8. Pour cold heavy cream, powdered sugar, and vanilla into a chilled bowl. Beat on medium high speed until stiff peaks form.
9. Spread the cooled peach filling evenly over the chilled crust.
10. Gently dollop the whipped cream on top and use a spatula to smooth it. Transfer to the refrigerator for at least 4 hours to set.