Easy Peach Pie

 

Easy Peach Pie

Use fresh peaches in this no bake, easy peach pie recipe with a graham cracker crust. Peach jello and 7UP help to flavor the filling.

PREP TIME

30 mins

SETTING TIME

4 hrs

TOTAL TIME

4 hrs 30 mins

COURSE

Dessert

CUISINE

American

SERVINGS

8

CALORIES

322 kcal

INGREDIENTS

  

Graham Cracker Crust in a 9” pie plate*

6-7 cups chopped peaches** about 3 1/2 pounds

A large bowl of water and ice

3 ounces peach Jello*** (1 small box)

1 cup granulated sugar

4 tablespoons cornstarch

1 1/2 cups 7UP or Sprite

INSTRUCTIONS

 

Prepare the crust:

Use a pre-made graham cracker crust (deep dish, 9”) or make a homemade crust and put it in a deep dish 9” pie plate.

Prepare the peaches:

To remove the skins easily from the peaches, boil a large pot of water. Once the water is boiling, add the whole peaches. Leave them in the boiling water for 30 seconds. Then put them immediately in the bowl of ice water. This will loosen the skins.

Peel the peaches and cut the pit out. Then dice the peaches into 1” pieces.

Prepare the Jello:

In a medium saucepan, whisk together the Jello powder, sugar and cornstarch. Then add the 7UP and whisk again.

Turn on medium low heat and bring to a boil, then reduce the heat and allow the mixture to simmer until it is slightly thickened. The mixture will also start to become clear as you cook it. Whisk often during the cooking.

After the mixture has thickened slightly (lightly boil on low heat 3-4 minutes), take it off the heat and allow it to cool slightly.

Assemble the pie:

Arrange the peaches in the graham cracker pie crust. I pack them in as much as I can to have a full pie.

When the Jello mixture has cooled slightly, pour it evenly over the peaches.

Allow the pie to set in the refrigerator at least 4 hours before serving.

Serve with whipped cream.

Nutrition

Calories: 322kcal | Carbohydrates: 68g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 155mg | Potassium: 245mg | Fiber: 2g | Sugar: 52g | Vitamin A: 377IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg

NOTES

*The way I have the recipe written, this makes a very full pie. You’ll want a deep-dish pie crust. If all you have is smaller crusts, then it will make 2 pies.

**This amount of peaches fills the pie fully. You can use less fruit if you’d like. If you use more fruit, the pie may fall apart slightly when you cut it.

***Peach Jello can be hard to find. If you can’t find it, use orange or pineapple orange Jello.

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**