Description
A simple and refreshing no-bake pie featuring a creamy peach filling in a graham cracker crust. This dessert is quick to assemble and perfect for any occasion.
Ingredients
Scale
6 ounces pre-made graham cracker pie crust
3 ounces instant peach gelatin
0.25 ounces unflavored instant gelatin mix
½ cup boiling water
⅓ cup cold water
8 ounces container Cool Whip, thawed and divided
15 ounces sliced peaches, drained and finely chopped
Instructions
- Step 1: In a medium, heat-safe mixing bowl, add the instant peach gelatin. Pour the boiling water over it and stir until the gelatin is completely dissolved.
- Step 2: In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for a moment to dissolve and ‘bloom’.
- Step 3: Pour the bloomed gelatin into the dissolved peach gelatin mixture and stir thoroughly to combine.
- Step 4: Gently fold in 2¼ cups of the thawed Cool Whip and the finely chopped peaches until everything is evenly incorporated.
- Step 5: Spread the peach mixture evenly into the pre-made graham cracker crust. Cover and refrigerate for at least 4 hours, or until the pie is firm.
- Step 6: Slice the pie into eight pieces. Garnish each slice with the remaining Cool Whip and a reserved slice of peach before serving.
Notes
Ensure the Cool Whip is fully thawed before you begin.
Reserve 8 slices from the can of peaches for the final garnish.
The remaining Cool Whip after measuring out 2¼ cups is used for the topping.
Chilling for at least 4 hours is crucial for the pie to set properly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American