Cover the pie plate tightly with plastic wrap or foil to prevent freezer odors and ice crystals from forming on top.
Freeze for at least 4 hours, or until completely firm. For the best texture and those slightly frosty edges, freeze overnight.
When ready to serve, remove from the freezer and let sit on the counter for 5–10 minutes to soften just enough to slice. Use a sharp knife to cut into squares directly in the glass pie plate.
Serve the frozen squares immediately, returning any leftovers to the freezer right away so they stay firm and creamy for next time.
Variations & Tips
For a slightly tangier version, swap half of the sour cream for plain Greek yogurt; it keeps the creaminess while adding a little extra bite. If you prefer a softer, more scoopable texture, reduce the freezing time to about 2–3 hours and serve it semi-frozen like a soft-serve dessert. You can also toast the walnuts in a dry skillet for a few minutes before chopping to deepen their flavor and add extra crunch. If you like more texture, reserve a few extra peach slices to fan across the top before freezing for a more defined fruit layer. For a lighter sweetness, cut the sugar back to 1/3 cup, especially if your peaches are packed in syrup. To make this easier for weeknights, mix and assemble the salad on a Sunday, freeze it in the same clear glass pie plate, and slice off squares as needed for a quick, ready-to-go dessert all week long.
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