Ingredients:

  • 1 ½ cups (180g) graham cracker crumbs
  • ¼ cup (57g) melted unsalted butter
  • 1 tbsp (12g) granulated sugar
  • 20 oz (567g) canned peaches, drained well
  • 1 tbsp (15ml) lemon juice
  • ½ tsp (2g) cornstarch
  • 1 tbsp (12g) honey
  • 1 cup (240g) plain Greek yogurt
  • 8 oz (225g) whipped topping
  • 1 tsp (5ml) vanilla extract
  • ¼ cup (30g) powdered sugar
  • ¼ cup (30g) chopped pecans
  • 5 fresh peach slices

Instructions:

  1. Combine the graham cracker crumbs, melted butter, and optional sugar in a bowl. Press the mixture firmly into the bottom of a 9x9 inch baking dish using the back of a spoon until an even layer forms. Place in the freezer for 10 minutes to set.
  2. Place the drained peaches, lemon juice, honey, and cornstarch in a saucepan over medium heat. Simmer for 6 minutes, stirring occasionally, until the liquid thickens into a glossy glaze that coats the fruit. Remove from heat and let cool completely to room temperature.
  3. In a large bowl, beat the Greek yogurt, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped topping using a spatula, keeping the movements light to maintain a fluffy, airy volume.
  4. Spread the cooled peach mixture evenly over the chilled crust. Carefully dollop the cream filling on top and smooth it into a level layer with a spatula. Sprinkle the chopped pecans over the top.
  5. Refrigerate the dessert for at least 2 hours to allow the layers to bond and flavors to meld.