No-Bake Peach Cream Pie, Camp Version
Freeze-dried peaches, condensed milk, and a graham crust pressed into the pot lid. No oven, no fridge.
- calories
- 480
- weight
- 3.5 oz
- cal / oz
- 137
- protein
- 6 g
- serves
- 6, scales
- prep
- 20 min
- cook
- 0 min
- total time
- 20 min
- water
- 180 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- No cook
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Graham cracker crumbs | 1 1/2 cups | crushed at home, saves a step |
|---|---|---|
| Butter powder | 1/3 cup | reconstituted with 3 tbsp water for the crust |
| Sugar | 2 tbsp | |
| Freeze-dried peach slices | 3 oz | about 6 fresh peaches worth |
| Sweetened condensed milk | one 14 oz can | shelf-stable, no cooler needed |
| Lemon juice | 2 tbsp | bottled, or a crystallized lemon packet in water |
| Whipped topping powder | 1/2 cup | Dream Whip or similar; whips with cold water |
| Powdered sugar | 2 tbsp | |
| Vanilla | 1/2 tsp |
Method
- Rehydrate the peaches first. Cover 3 oz of freeze-dried slices with about 120 ml of cold water in a bag or cup and leave them 15 minutes. Drain off anything that has not soaked in.
- Mix the butter powder with 3 tbsp of water, then work it into the graham crumbs and sugar until it clumps when squeezed. Press it flat and hard into the bottom of a pot or a foil pan.
- Stir the condensed milk and lemon juice together. It will thicken as you stir. Fold in the drained peaches and spread it over the crust.
- Whip the topping powder with 60 ml of cold water, the powdered sugar, and the vanilla. A fork works but takes a few minutes; a small whisk is faster.
- Spread the topping over the peaches. Let it sit in the shade or a stream bag for half an hour if you can. It is soft either way.
The original is a fridge dessert built on fresh peaches and whipped cream, neither of which survives a weekend outside. Two swaps fix that. Freeze-dried peaches rehydrate in cold water in about fifteen minutes and hold their shape better than canned. Whipped topping powder whips with cold water instead of cream, so nothing needs to stay at 40 degrees.
The set comes from the condensed milk and lemon juice, not from heat. Acid thickens the milk on contact, which is why the filling firms up in the pot without any cooking. Drain the peaches properly before folding them in. Leftover soak water thins the filling and it will never recover.
Packing
Crumbs, butter powder, and sugar premixed in one bag. Topping powder, powdered sugar, and vanilla sugar in a second. Peaches and the can ride loose. The can is heavy, so this is a car or boat dessert.
Variations
- Skip the crust and layer the filling over crushed graham crackers in a mug. Same dessert, no pressing.
- Freeze-dried strawberries or mango swap in one for one.
- A hard cooler makes this better but is not required to make it work.
https://homeandkind.com/blogs/food-recipes/fresh-peach-pie-recipe-no-baking-required