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  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 8
  • Pinterest
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Creamy, sweet, and loaded with fresh peaches! MORE + LESS -

Karly Campbell
March 22, 2017


packs Nature Valley™ Crunchy Granola Bars (11 single bars)
cup butter, melted
ounces cream cheese
containers (6 oz.) Yoplait® Original yogurt harvest peach
cup powdered sugar
1 1/2
cups sliced peaches, fresh or canned


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  • 1
    Add granola bars to blender or food processor and process until you have fine crumbs.
  • 2
    Remove to a bowl, setting aside 1 tablespoon of the crumbs for topping the pie.
  • 3
    Stir melted butter into crumbs until well combine and press tightly into a 9-inch pie plate. Place in freezer for 10 minutes.
  • 4
    Meanwhile, place cream cheese in microwave on microwave safe plate for 30 seconds to warm and soften.
  • 5
    Add softened cream cheese, yogurt and powdered sugar to a mixing bowl and beat with an electric mixer for 1 minute or until smooth creamy, and combined.
  • 6
    Fold in the peaches, reserving a few peaches for topping the pie.
  • 7
    Spread filling into the prepared pie crust. Top the pie with reserved peaches and granola crumbs.
  • 8
    Refrigerate for 2 hours or until ready to serve.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Do you know that feeling when you’re walking around the produce department in your grocery or wandering through a farmer’s market and you suddenly get this giant whiff of peach?

Oh, that’s a good feeling.

Peaches that have no smell generally seem to have no flavor. Walking by a fragrant pile of peaches makes me want to dive right in, because I know the ones that smell the best also usually taste the best!

The other day I found myself sniffing out the good peaches in hopes of making this no-bake peach pie. It’s the perfect summer treat and I think you’re going to love how easy it is.

We’re going to use crushed Nature Valley Crunchy Granola Bars for the crust.

For the filling, we’ll want a bit of cream cheese, some peach yogurt, and some peaches—you can use fresh here if they’re smelling ripe, or you can used canned or frozen. Ain’t no shame in my game. (Just be sure to thoroughly drain canned peaches, or defrost and drain frozen ones, before adding to this recipe.) 

To make the crust, start by crushing the granola bars. Then you’ll just melt a bit of butter and stir it into the granola crumbs. Press it all into a pie plate and pop it in the freezer while you make your filling. Easy as can be and no heat needed, because this is summer food, my friends. Keep those ovens off!

I like to soften up the cream cheese in the microwave so that it mixes really nicely with the yogurt. I also add in just a smidge of powdered sugar to sweeten things up. You could totally leave it out and eat this pie for a breakfast that you’d feel good about, if you wanted.

Slice up the peaches and fold them right into your filling.

Spoon the filling into the prepared crust. I like to reserve a tablespoon of the granola crumbs and a handful of peach slices for making the top of the pie pretty, but you do you.

This will need to chill out in the fridge for a couple of hours to firm up, but then you can dig right in. Fresh, summery peach perfection!
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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