Peachy Cream Pie Recipe
Peachy Cream Pie Recipe photo by Taste of Home
Publisher Photo

Peachy Cream Pie Recipe

Read Reviews
5 1 3
Publisher Photo
Turn a store-bought graham cracker crust, frozen peaches and whipped topping into this pretty pie. Fruit-flavored gelatin provides a refreshing topping for the delightful cream cheese filling. -Gina Glassford, Provo, Utah
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 1-1/2 cups cold water
  • 1 package (3 ounces) peach, apricot or orange gelatin
  • 1-1/2 cups frozen unsweetened peach slices, thawed
  • 1 package (3 ounces) cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon milk
  • 1-1/2 cups whipped topping
  • 1 extra-servings-size graham cracker crust (9 ounces)

Directions

In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; whisk in gelatin until dissolved. Add peaches. Refrigerate until slightly thickened, about 20 minutes.
In a large bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Fold in whipped topping. Spoon into pie crust. Spoon gelatin mixture over cream cheese layer. Refrigerate until set, about 3 hours. Yield: 8 servings.
Editor's Note: This recipe was tested with a Keebler extra-servings-size graham cracker crust. This pie crust size is needed for the large amount of filling.
Originally published as Peachy Cream Pie in Quick Cooking November/December 2002, p31

Nutritional Facts

1 slice: 376 calories, 14g fat (6g saturated fat), 12mg cholesterol, 239mg sodium, 60g carbohydrate (50g sugars, 1g fiber), 3g protein.

  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 1-1/2 cups cold water
  • 1 package (3 ounces) peach, apricot or orange gelatin
  • 1-1/2 cups frozen unsweetened peach slices, thawed
  • 1 package (3 ounces) cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon milk
  • 1-1/2 cups whipped topping
  • 1 extra-servings-size graham cracker crust (9 ounces)
  1. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; whisk in gelatin until dissolved. Add peaches. Refrigerate until slightly thickened, about 20 minutes.
  2. In a large bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Fold in whipped topping. Spoon into pie crust. Spoon gelatin mixture over cream cheese layer. Refrigerate until set, about 3 hours. Yield: 8 servings.
Editor's Note: This recipe was tested with a Keebler extra-servings-size graham cracker crust. This pie crust size is needed for the large amount of filling.
Originally published as Peachy Cream Pie in Quick Cooking November/December 2002, p31

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 forPeachy Cream Pie

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

Average Rating
MY REVIEW
papacullop User ID: 3087566 60055
Reviewed Feb. 8, 2011

"My wife makes this pie alot, It is great.

She also uses Strawberries or Blueberries, She just changes the Jello to match the berry. Awesome"

Loading Image