
Peach and Cream Pie by E. Jane James
A delightful no-bake (well, mostly!) pie featuring a buttery graham cracker crust, a luscious cream cheese and Cool Whip filling, and a vibrant peach gelatin topping studded with fresh peach slices. This pie offers a perfect balance of creamy texture and fruity sweetness, ideal for a refreshing dessert. This was shared on Reddit here, fantastic story. (reddit.com)
Ingredients
- •18 piece Graham crackers (squares)
- •1 cup Granulated sugar
- •6 tbsp Melted butter
- •4 oz Cream cheese (room temperature)
- •1 cup Powdered sugar (10x sugar)
- •1 cup Cool Whip
- •1 package Peach Jello mix (3 oz)
- •1 package Vanilla pudding mix (small, cook & serve type)
- •1 cup Water
- •2 cup Fresh peaches (sliced)
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Crush the graham cracker squares in a blender or food processor until they form fine crumbs, about 1 1/4 cups.
- 3
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Mix well.
- 4
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan.
- 5
Bake the crust in the preheated oven for 6-9 minutes, or until lightly golden. Remove from oven and let it cool completely on a wire rack.
- 6
While the crust cools, prepare the cream cheese filling. In a mixing bowl, beat together the room temperature cream cheese and 1/2 cup powdered sugar until smooth and well combined.
- 7
Gently fold in the 1/2 cup Cool Whip into the cream cheese mixture. Spread this mixture evenly over the cooled pie crust. Refrigerate while you prepare the gelatin layer.
- 8
In a saucepan, stir together the peach gelatin mix, small package of vanilla pudding mix, and 1 1/4 cups water until well combined.
- 9
Place the saucepan over medium heat and stir constantly until the mixture just comes to a boil and is smooth. Remove from heat and let cool for 5 minutes.
- 10
Remove the pie from the refrigerator. Arrange the sliced fresh peaches over the cream cheese mixture in the pie crust. A radial pattern is traditional and beautiful!
- 11
Carefully pour the slightly cooled gelatin mixture over the arranged fruit. Place the pie back in the refrigerator and chill for at least 4 hours, or until completely set.
Chef's Tips
- 💡Ensure your cream cheese is at room temperature for a smooth, lump-free filling. You can soften it quickly by cutting it into cubes and letting it sit on the counter for 15-20 minutes.
- 💡For extra stability, you can chill the cream cheese layer for about 30 minutes before adding the peaches and gelatin, ensuring it's firm enough to hold the fruit.
- 💡If fresh peaches aren't available, you can use well-drained canned peaches. Just be sure to pat them very dry before arranging them on the pie.
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