Publisher Photo
Publisher Photo
Sweet peaches are highlighted in this creamy pie. It's wonderful! -Eva Thiessen, Cecil Lake, British Columbia
Recommended: 22 Best Summer Pies
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (3 ounces) peach or orange gelatin
  • 2/3 cup boiling water
  • 1 cup vanilla ice cream
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 cup diced fresh peeled peaches
  • 1 deep-dish pastry shell (9 inches), baked
  • Sliced peaches and/or mint leaves, optional

Directions

In a large bowl, dissolve gelatin in boiling water; stir in ice cream until melted and smooth. Add whipped topping. Fold in peaches.
Pour into pastry shell. Chill until firm, about 3 hours. Garnish with peaches and/or mint leaves if desired. Yield: 6-8 servings.
Originally published as Creamy Peach Pie in Country Woman May/June 1994, p35

  • 1 package (3 ounces) peach or orange gelatin
  • 2/3 cup boiling water
  • 1 cup vanilla ice cream
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 cup diced fresh peeled peaches
  • 1 deep-dish pastry shell (9 inches), baked
  • Sliced peaches and/or mint leaves, optional
  1. In a large bowl, dissolve gelatin in boiling water; stir in ice cream until melted and smooth. Add whipped topping. Fold in peaches.
  2. Pour into pastry shell. Chill until firm, about 3 hours. Garnish with peaches and/or mint leaves if desired. Yield: 6-8 servings.
Originally published as Creamy Peach Pie in Country Woman May/June 1994, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Peach Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review