Julie Clark
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Easy Peach Pie
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Use fresh peaches in this no bake, easy peach pie recipe with a graham cracker crust. Peach jello and 7UP help to flavor the filling.
I grew up having fresh raspberries, strawberries and peaches each summer. The fresh raspberries came straight from the garden and the strawberries and peaches we would get from local farms. I always loved fruit summer fruits because that meant we’d get a cool and refreshing fruit pie.
You love the strawberry pie with Jello. This is it’s peach cousin, the no bake Easy Peach Pie.
Why you’ll love this pie:
- Overloaded with sweet fresh peaches.
- Graham cracker crust can be homemade or store bought.
- Uses Jello and 7UP or Sprite to give amazing flavor to the filling and help hold the fruit together.
- Make it in the morning and serve it at night. It needs about 4 hours to set.
- Light and cool for summer.
Do you have to peel peaches for pie?
You don’t have to peel peaches, but I 100% recommend it. I’m ok with eating fresh peaches with the peel, but for the best flavor and texture of the pie, take the extra few minutes and peel the peaches.
How to Peel Peaches
How do you easily peel peaches? You blanch them. What does blanching mean? Here’s how you do it. You put a large pot of water on to boil. Once the water is boiling, drop the fresh peaches into the water and allow them to boil for 30 seconds.
Take the peaches out of the boiling water and immediately plunge them into a bowl of ice cold water. This will stop the cooking process, help the skin loosen and allow you to handle the peaches easily to remove the skin.
What crust is best for peach pie?
Since this is a no bake refrigerator peach pie, a graham cracker crust is best. You can make a homemade graham cracker crust or buy a premade crust in store.
You can use traditional pie crust as well, you’ll just have to fully bake it before filling the pie with fresh fruit. Oatmeal pie crust is a great option too!
How to Make Easy Peach Pie with Jello
To prepare:
- Prepare the peaches as we explain above or in the recipe below. You want these ready to go after the Jello mixture is done cooking.
- Also have your pie crust ready. If you’re making this from scratch, it needs to be cool before you put the fresh fruit in it.
Make the peach Jello filling:
- In a medium saucepan, whisk together the Jello powder, sugar and cornstarch. Then add the 7UP and whisk again. Note: Buy peach Jello on Amazon if you can’t find it in the store. It can sometimes be hard to find.
- Turn on medium low heat and bring to a boil, then reduce the heat and allow the mixture to simmer until it is slightly thickened. The mixture will also start to become clear as you cook it. Whisk often during the cooking.
- After the mixture has thickened slightly (lightly boil on low heat 3-4 minutes), take it off the heat and allow it to cool slightly.
Assemble the pie:
- Arrange the peaches in the graham cracker pie crust. I pack them in as much as I can to have a full pie.
- When the Jello mixture has cooled slightly, pour it evenly over the peaches.
Allow the pie to set for 4 hours in the refrigerator, then top it with whipped cream and enjoy!
Sugar Free Peach Pie
You can make this pie with no added sugar! Simply use sugar free Jello, diet soda, and Splenda as a sweetener. Or you can do any combination of those sugar free ingredients with the regular.
Can you make peach pie in advance?
This pie is best if you serve it within 24 hours of making it. As the pie sits, especially after you cut it, the crust can get soggy.
Easy Peach Pie
Use fresh peaches in this no bake, easy peach pie recipe with a graham cracker crust. Peach jello and 7UP help to flavor the filling.
Servings 8
Prep Time 30 minutes
Setting Time 4 hours
Ingredients
- Graham Cracker Crust in a 9” pie plate*
- 6-7 cups chopped peaches** about 3 ½ pounds
- A large bowl of water and ice
- 3 ounces peach Jello*** (1 small box)
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1 1/2 cups 7UP or Sprite
Instructions
Prepare the crust:
- Use a pre-made graham cracker crust (deep dish, 9”) or make a homemade crust and put it in a deep dish 9” pie plate.
Prepare the peaches:
- To remove the skins easily from the peaches, boil a large pot of water. Once the water is boiling, add the whole peaches. Leave them in the boiling water for 30 seconds. Then put them immediately in the bowl of ice water. This will loosen the skins.
- Peel the peaches and cut the pit out. Then dice the peaches into 1” pieces.
Prepare the Jello:
- In a medium saucepan, whisk together the Jello powder, sugar and cornstarch. Then add the 7UP and whisk again.
- Turn on medium low heat and bring to a boil, then reduce the heat and allow the mixture to simmer until it is slightly thickened. The mixture will also start to become clear as you cook it. Whisk often during the cooking.
- After the mixture has thickened slightly (lightly boil on low heat 3-4 minutes), take it off the heat and allow it to cool slightly.
Assemble the pie:
- Arrange the peaches in the graham cracker pie crust. I pack them in as much as I can to have a full pie.
- When the Jello mixture has cooled slightly, pour it evenly over the peaches.
- Allow the pie to set in the refrigerator at least 4 hours before serving.
- Serve with whipped cream.
Notes
*The way I have the recipe written, this makes a very full pie. You’ll want a deep dish pie crust. If all you have is smaller crusts, then it will make 2 pies.
**This amount of peaches fills the pie fully. You can use less fruit if you’d like. If you use more fruit, the pie may fall apart slightly when you cut it.
***Peach Jello can be hard to find. If you can’t find it, use orange or pineapple orange Jello.
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 322kcal | Carbohydrates: 68g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 155mg | Potassium: 245mg | Fiber: 2g | Sugar: 52g | Vitamin A: 377IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg
Other Peach Recipes
Peach Bread Peaches ‘n Cream Cake Peach Lemonade Peach Freezer Jam 
Peach Crumb Bars Grilled Peaches Peach Salsa Peach Cobbler Peach Crisp Grilled Peach Salad
Julie- this recipe is PERFECT!! Every May/June, I make strawberry pies for my husband’s select clients and every August/September I make fresh Peach! Over the past 20 years with various recipes, I’ve had varying results where I’m holding my breath and doing some adjusting with cornstarch to be certain the pies set up!! I’ve never used a recipe with sprite and thought I would give this a try! I followed your recipe EXACTLY as instructed!! 10 batches of 4 pies and every single pie set up beautifully!! I also think the sprite gives the pie a little “zing”? I hope… Read more »
can you use frozen peaches?
I can’t wait to make these recipes. They all sound delicious. Thank you for sharing them with me.
Could I substitute the Jello with corn starch thickening?
Awesome idea, I had never heard of an oatmeal crust and will definitely try it sometime!
I shared this with 3 friends. They loved it and said the recipe was a keeper.
This recipe was so easy and so delicious. I thought it showcased the peaches beautifully, allowing their natural sweetness to shine. It’s simple in comparison to other heavily spiced recipes.