This is a creamy and delightfully easy no-bake peach pudding pie recipe made with a classic graham cracker crust.   In the summer, I’m a big fan of quick and easy puddings.

More retro recipes include this lemony cheese pie, slow cooker rice pudding, and a creamy panna cotta recipe for one.

no bake peach pudding in baking dish
strawberry peach pudding pie

Simple Ingredients

  • Frozen or Fresh Peaches—This is a Personal preference. If peaches are in season, nothing beats a fresh, ripe peach. Frozen or even canned peaches also work.
  • Fresh Strawberries – I prefer fresh strawberries, but you can use any other berry or fruit you like or leave out of the recipe.
  • Vanilla Pudding Mix – instant pudding mix makes this a really simple recipe. The plain vanilla flavor is a good foundation for ripe fruit.
  • Milk – 2% is what I use, but you can use whole milk.
  • Graham Crackers – These are for the crust layer of the peach pudding pie. Use a plain graham cracker the cinnamon or frosted are way too sweet.
  • Butter – the melted butter keeps the graham cracker crust together when it chills.

If you prefer a traditional peach pudding without the graham crackers, then it’s even easier.

Looking for an old-fashioned banana pudding?

Recipe Notes – Full instructions in the recipe card

  • If using frozen peaches, let the peaches thaw per package instructions, then chop up 1-2 of the sections to mix into the pudding. Slice another 1-2 sections in half to place on top of the pudding.
  • There is no need to bake the crust. When the butter chills, it will hold the crust together. Make the crust while the peaches are defrosting. Crush up about 10 sheets of graham crackers into fine crumbs. Melt the butter, and in a medium bowl, mix it all together, making sure all the crumbs are moist.
  • Press the crumbs into a baking dish or pie pan and refrigerate for about 30 minutes.
  • When the crust is ready, mix the vanilla pudding mix according to the package instructions. Scoop the pudding over the crust. Top with sliced peaches and strawberries. Chill before serving.
  • If you prefer a baked crust, bake it at 375 F for about 8 minutes and let it cool before filling.

How to Chill an Unbaked Graham Cracker Crust

When chilled the melted butter will harden and hold crumbs in place and set the crust. To chill the crust, Press the crust into the pie or baking dish and put it in the fridge for about 30 minutes or freezer for 10 minutes.

If so inclined – Make Vanilla Pudding from Scratch

  • If you decide to make your pudding from scratch, it’s also very easy, and you’ll need 2 1/4 cups milk, 1/3 cup sugar, 1/8 teaspoon salt, 3 tablespoons cornstarch, 2 egg yolks,2 teaspoons vanilla extract, and 1 tablespoon butter.
  • In a saucepan, mix everything except the vanilla extract and butter. Cook over medium-low heat, whisking the ingredients together occasionally, usually about every minute.
  • When the mixture begins to bubble and boil, continue to cook for another minute, again whisking to keep the mixture from burning.
  • Remove from heat and whisk in the vanilla and butter. Transfer to the serving dish to cool down, then cover with plastic wrap, and refrigerate for a few hours until chilled and set.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from A Weekend Cook®.

strawberry peach pudding pie

No Bake Strawberry Peach Pudding Pie

A creamy and delicious strawberry peach pudding with a graham cracker crust.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Chiiling Time: 30 minutes
Total Time: 45 minutes
Servings: 2 servings
Calories: 313kcal
Author:Sydney Dawes


  • 1 Peaches 1/2 peeled and sliced & 1/2peeled and diced
  • ½ Package 2.5-ounce Vanilla Pudding Mix
  • 1 ½ Cups Milk
  • 3 Fresh Strawberries sliced
  • 4 Sheets Graham Crackers
  • 1 Tablespoons Butter melted


  • If using fresh peaches, peel and slice one peach and dice the other. Place peaches in a bowl and set aside. If using frozen peaches, let thaw per package instructions, then chop up 2-3 of the sections t mix into the pudding. Slice another 4-5 sections in half to place on top of the pudding.
  • Crush the graham crackers in fine crumbs and place them in a medium-sized bowl.
  • Melt the butter and add the graham cracker crumbs. Mix to ensure all crumbs are moist.
  • Press crumbs in a 6-inch pie pan or small baking dish. Refrigerate the crust for 30 minutes.
  • Prepare the vanilla pudding per package instructions. Mix the diced peaches into the pudding and pour into the prepared graham cracker crust.
  • Top with sliced strawberries and peaches. Chill before serving.


You can substitute any fruit, also goes nice with raspberries and bananas.


Serving: 1cup | Calories: 313kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 651mg | Fiber: 2g | Sugar: 29g
Tried this Recipe? Pin it for Later!Mention @AWeekendCook or tag #aweekendcook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating