The crust is simply a store-bought graham cracker crust; the filling, a mixture of peach gelatin, cream cheese, whipped cream, and fresh peaches. Nothing could be easier, but this pie is pretty enough for company and tasty enough for everyone.
One word of caution: don’t try to substitute frozen whipped topping for the whipped cream. Not only is it too sweet, it changes the flavor and ruins the texture of the pie. It takes only a minute or two to whip heavy cream, and there is no comparison in taste, not to mention the fact that most heavy cream contains little or no preservatives or additives as opposed to the frozen whipped topping that contains nothing fit for human consumption.
If fresh peach taste is what you’re looking for, this is the pie to make. Creamy No-Bake Fresh Peach Pie can be made a day ahead, so it’s perfect for entertaining.
8 Servings
1 3 oz. package peach gelatin
1/4 cup boiling water
1 8 oz. package cream cheese, softened
2 cups fresh peaches, peeled, pitted, and cut into chunks
1 cup heavy cream, whipped to stiff peaks
1 9" graham cracker crust
- Pour the gelatin in a large mixing bowl; pour the boiling water over and stir until the sugar has dissolved.
- Mix in the cream cheese and beat until smooth.
- Fold in the peaches and whipped cream.
- Pour the mixture into the pie crust.
- Cover with plastic wrap and refrigerate several hours or until well-chilled.
Amount Per Serving
Calories 374 Calories from Fat 234
Percent Total Calories From: Fat 63% Protein 5% Carb. 32%
Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 14 g
Cholesterol 72 mg
Sodium 245 mg
Total Carbohydrate 30 g
Dietary Fiber 0 g
Sugars 6 g
Protein 5 g
Vitamin A 21% Vitamin C 5% Calcium 0% Iron 2%
