Description
A refreshing pie made with peaches and a jello topping, perfect for summer!
Ingredients
Scale
- 6–7 cups chopped peaches
- 3 ounces peach Jello (1 small box)
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1 1/2 cups 7UP (or Sprite)
- 1 pre-made graham cracker crust (deep dish, 9”)
- A large bowl of water and ice
Instructions
- 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.
- 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.
- 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.
Notes
- For best results, serve the pie chilled with whipped cream on top.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg