Pai Persik Segar Tanpa Panggang

Instructions

1. Add the 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and ¼ teaspoon salt to a medium bowl and mix. Add the melted ½ cup salted butter, and mix evenly until the crumbs resemble wet sand
2. Pour the crumb mixture into a 9-inch pie dish and use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the bottom and up the sides of the dish. Set it in the refrigerator to chill while you prepare the cream filling.
3. Add 8 ounces cream cheese, ½ cup granulated sugar, and 2 teaspoons vanilla extract to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until combined and smooth. Scrape down the sides and bottom of the bowl.
4. Fold in about ⅓ of the 8 ounces frozen whipped topping, to help loosen the cream cheese before folding in the remaining whipped topping. Fold until completely combined.
5. Add the cream filling to the chilled pie crust and smooth over the top. Depending on the depth of your pie dish, you may have a little extra filling. You may discard it or save it to eat on the side plain, with peaches, or with other fruit.
6. Cover the pie with aluminum foil or plastic wrap and chill in the refrigerator for at least 4 hours before serving.
7. In a large bowl, combine the 3-4 cups cups fresh peaches, with 3 tablespoons brown sugar, 1 teaspoon lemon juice, ½ teaspoon ground cinnamon, and 1 pinch ground nutmeg. Allow the peaches to sit for at least 20 minutes or up to 24 hours before topping the pie and serving.