Spiced Peach Pie Recipe
Spiced Peach Pie Recipe photo by Taste of Home
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Spiced Peach Pie Recipe

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Chilled peach pie is a delectable change of pace from the traditional baked fruit pie. With its peachy gelatin filling sandwiched between layers of fluffy cream, this pie slices beautifully and always draws compliments. -Lois Dunlop, Venice, Florida
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings


  • 1 can (15 ounces) sliced peaches
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground ginger
  • 1 cinnamon stick (3 inches)
  • 1 package (3 ounces) peach or orange gelatin
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/8 teaspoon ground nutmeg
  • 1 pastry shell (9 inches), baked
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Fresh mint, optional

Nutritional Facts

1 slice: 367 calories, 20g fat (13g saturated fat), 28mg cholesterol, 201mg sodium, 42g carbohydrate (27g sugars, 0 fiber), 3g protein.


  1. Drain syrup from peaches into a 2-cup measuring cup. Add enough water to measure 1-1/3 cups. Chop peaches and set aside.
  2. In a large saucepan, combine the syrup, brown sugar, ginger and cinnamon stick. Bring to a boil. Reduce heat; cook and stir for 5 minutes. Remove from the heat.
  3. Discard cinnamon stick. Stir gelatin into syrup mixture until dissolved. Add peaches. Refrigerate until partially set, about 40 minutes.
  4. In a large bowl, beat the cream cheese, butter and nutmeg until smooth. Spread over the bottom and up the sides of the baked crust. Pour gelatin mixture over cream cheese layer.
  5. Chill until serving. Spread with whipped topping. Serve with mint if desired. Yield: 6-8 servings.
Originally published as Spiced Peach Pie in Taste of Home April/May 2002, p29

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jennblohn User ID: 5529587 108873
Reviewed Aug. 10, 2012

"This is wonderful! I made just the jello part for a church get together a few weeks ago and every one loved it. Now that I see this recipe, I will make this for church dinners on Wednesday nights. I can't wait to see the reaction from people!"

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