Creamy Peach Pie Recipe

Introduction

This Creamy Peach Pie is a delightful no-bake dessert perfect for warm days. With a smooth cream cheese base topped with tender peaches and a luscious peach-flavored pudding layer, it’s sure to satisfy your sweet tooth with minimal effort.

Ingredients

• One 9-inch graham cracker crust, homemade or prepackaged
• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup Cool Whip, thawed or store brand equivalent
• One 3 oz package peach gelatin (Jell-O)
• One 3 oz package cook-and-serve vanilla pudding
• 1 1/4 cups water
• 29-ounce can sliced peaches, drained (about 2 cups)

Instructions

1. Step 1: In a medium bowl, beat the softened cream cheese and powdered sugar together with a mixer until smooth and thoroughly blended.
2. Step 2: Gently fold the Cool Whip into the cream cheese mixture until well combined. Spread this mixture evenly into the bottom of the graham cracker crust.
3. Step 3: In a small saucepan, combine the peach gelatin, cook-and-serve vanilla pudding mix, and water. Stir well to mix thoroughly.
4. Step 4: Heat the mixture over medium-low heat, stirring constantly until it just begins to boil. Remove from heat and let it cool for 5 minutes.
5. Step 5: Arrange the drained peach slices evenly over the cream cheese layer in the crust.
6. Step 6: Spoon the warmed gelatin and pudding mixture gently over the peaches to cover them completely.
7. Step 7: Refrigerate the pie for several hours or until well chilled and set before serving.

Tips & Variations

• For a tangier twist, add a splash of lemon juice to the cream cheese mixture before spreading it into the crust.
• Swap the peaches for other canned fruits like pineapple or mixed berries for a different flavor.
• Make your own graham cracker crust for extra freshness and control over sweetness.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve, slice and enjoy chilled. Avoid freezing as the texture of the pudding layer may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peaches instead of canned?

Yes, fresh peaches can be used. Make sure they are peeled, sliced, and slightly macerated with a bit of sugar to release their juices for best results.

Is it necessary to use both gelatin and pudding mixes?

Yes, the gelatin provides the firm texture while the pudding adds creaminess and flavor. Together, they create the pie’s signature creamy and set consistency.

Creamy Peach Pie Recipe

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★★★★★

4.6 from 52 reviews

This Creamy Peach Pie is a delightful no-bake dessert featuring a smooth cream cheese and Cool Whip base, topped with luscious sliced peaches and a silky peach-flavored gelatin and vanilla pudding mixture. Perfectly chilled in a graham cracker crust, it offers a refreshing and creamy treat ideal for warm days or any occasion.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes plus at least 2 hours chilling time
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• one 9 inch graham cracker crust, homemade or prepackaged

Cream Cheese Layer

• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup Cool Whip, thawed or store brand equivalent

Gelatin and Pudding Mixture

• one 3 oz package peach jello
• one 3 oz package cook and serve vanilla pudding
• 1 1/4 cup water

Fruit

• 29 ounce can sliced peaches, drained (about 2 cups)

Instructions

1. Prepare cream cheese layer: Place the cream cheese and powdered sugar in a medium bowl and beat with a mixer until thoroughly blended and smooth. Gently fold the thawed Cool Whip into the mixture until fully combined. Spread this creamy mixture evenly into the bottom of the graham cracker crust.
2. Cook gelatin and pudding: In a small saucepan, combine the peach jello package, cook and serve vanilla pudding mix, and water. Stir well to combine all ingredients thoroughly. Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture just comes to a boil. This ensures the gelatin and pudding cook properly and thicken.
3. Cool gelatin mixture: Remove the saucepan from the heat and allow the gelatin and pudding mixture to cool for 5 minutes. This prevents it from melting the cream cheese layer when poured on top.
4. Assemble pie: Arrange the drained peach slices evenly over the set cream cheese layer in the crust. Carefully spoon the slightly cooled gelatin and pudding mixture over the peaches, spreading gently to cover them completely.
5. Chill the pie: Place the assembled pie in the refrigerator and chill until well set and cold, about 2-3 hours or overnight, so the flavors meld and the pie firms up for slicing.

Notes

• Use a well-chilled Cool Whip for best texture and ease of folding.
• Ensure the gelatin and pudding mixture is not too hot when pouring over peaches to avoid melting the cream cheese layer.
• The pie can be prepared a day ahead and stored covered in the refrigerator.
• For a lighter option, reduced-fat cream cheese and sugar substitutes can be used.

Keywords: creamy peach pie, no bake peach pie, peach dessert, graham cracker crust, peach jello pie