Easy Jello Fresh Peach Pie, three ingredients make a fresh peach filling, and a homemade buttery pecan shortbread crust will create a no bake icebox pie you see in your beloved diners. Be sure to use fresh peaches.
If you love peaches as much as I do and can not bring yourself to turn the oven on for a fresh peach cobbler, lattice top peach pie, this foolproof no bake pie is the perfect summertime solution.
The best part of this fresh peach icebox pie is you can make it in the morning and serve it by dinnertime, or you can make it a day ahead before serving it.
For an easy crust with a taste of a pecan sandie, I use my no fail buttery shortbread crust recipe and add 1/4 cup of toasted minced pecans.
There are only three ingredients in this nutty pie crust, yet it gives your favorite icebox pies a familiar sweet and salty combination, marvelous.
This is a no roll pie crust, super easy to make. First, all the ingredients are added to the pie plate; just press and shape the pie crust in the pie plate, then bake for 20-25 minutes until golden brown.
WHAT YOU WILL NEED TO MAKE EASY JELLO FRESH PEACH ICEBOX PIE
- 9-inch pie dish
- Knife for slicing peaches
- Salted butter
- All purpose flour
- Minced pecans
- powdered sugar
- Peach Jello
- Cook and serve vanilla pudding (not instant)
- Fresh peaches
- Vanilla extract
- Whipped heavy cream
HOW TO MAKE EASY JELLO FRESH PEACH ICEBOX PIE
- Preheat oven to 325 degrees F. In a medium bowl, mix butter, flour, pecans, and powdered sugar until crumbly.
- In an 8-inch or 9-inch pie plate, pat crumb mixture evenly, being sure to come up the sides to the edge. Crimp the dough with a fork or fingers.
- For a pre-baked crust such as icebox fruit pie, cream pie, or chiffon pie, bake for 25 minutes.
- You can also substitute a powdered sugar substitute like Swerve powdered sugar for the powdered sugar.
- Combine peach Jello and pudding mix in a medium saucepan. Stir in water, cook, and stir over medium high heat until the mixture comes to a boil.
- Remove from the heat and set aside to cool to room temperature. Add vanilla extract, stir gently.
- While the peach mixture is cooling, slice the peaches (reserve five slices for garnish) and layer in the prepared pecan shortbread pie crust.
- Pour the cooled Jello mixture over the peaches.
- Chil in the refrigerator until set, about 2-3 hours.
- Top the pie with whipped heavy cream. Garnish with reserved peach slices.
- The peaches in this recipe are not peeled. However, they may be peeled if you prefer.
Dreamy and cooling, this Diner Style Fresh Peach Icebox Pie straight from my love of peaches is a delicious and seasonal take on the icebox pies I remember eating in small town diners growing up.
I hope you will get to try this delicious classic soon.
Kay
xo
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Yield: 8-10
Easy Jello Fresh Peach Icebox Pie
Three ingredients make a fresh peach filling, and a homemade pecan shortbread crust will create a no bake icebox pie you see in your beloved diners.
Prep time: 15 MinCook time: 25 Mininactive time: 3 HourTotal time: 3 H & 40 M
Ingredients
Pecan Shortbread Pie Crust
- 1/2 cup salted butter, melted
- 1 cup all purpose flour
- 1/4 cup minced pecans, toasted
- 3 tablespoons powdered sugar
Fresh Peach Pie Filling
- 1 (3 oz.) pkg. peach jello
- 1 pkg. vanilla flavored cook and serve pudding, (not instant), 4 servings
- 1 1/2 cup water
- 2 cups, fresh peaches, sliced
- 1 teaspoon vanilla extract
- 2 cups whipped heavy cream
Instructions
Pecan Shortbread Pie Crust
- Preheat oven to 325 degrees F. In a medium bowl, mix butter, flour, minced pecans, and powdered sugar until crumbly.
- In an 8-inch or 9-inch pie plate, pat crumb mixture evenly, be sure to come up the sides to the edge. Crimp the dough with a fork or fingers.
- For a pre-baked crust, such as icebox fruit pie, cream pie or chiffon pie, bake for 25 minutes.
Peach Pie Filling
- Combine peach jello and pudding mix in a medium saucepan. Stir in water, cook, and stir over medium high heat until the mixture comes to a boil.
- Remove from the heat and set aside to cool to room temperature. Add vanilla extract, stir gently.
- While the peach mixture is cooling, slice the peaches (reserve five slices for garnish) and layer in the prepared pecan shortbread pie crust.
- Pour the cooled jello mixture over the peaches.
- Chil in the refrigerator until set, about 2-3 hours.
- Top the pie with whipped heavy cream. Garnish with reserved peach slices.
Notes:
When making a savory pie using this recipe, you can cut down on powdered sugar. You can also substitute a powdered sugar substitute like Swerve powdered sugar for the powdered sugar.
The peaches in this recipe are not peeled. If you prefer, you may peel the peaches.
Nutrition Facts
Calories
438.30Fat (grams)
36.14Sat. Fat (grams)
21.37Carbs (grams)
25.41Fiber (grams)
1.64Net carbs
23.77Sugar (grams)
11.73Protein (grams)
4.68Sodium (milligrams)
146.98Cholesterol (grams)
97.88
