Easy No Bake Peach Pie Recipes

NO BAKE PEACH PIE

Steps:

• Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.
• Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.

EASY PEACH PIE

Steps:

• 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.
• 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.
• 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.
• 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.

EASY PEACH PIE

Steps:

• Arrange peaches in the pastry shell. In a small bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. , Bake at 400° for 40-45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.

SIMPLE PEACH PIE

Steps:

• Preheat oven to 425 degrees F.
• Stir together flour, 1 cup sugar, and cinnamon and set aside.
• Wash, peel, and slice fresh peaches.
• Mix together peaches with the combined dry ingredients.
• Turn into pastry-lined pie pan and dot with butter.
• Cover with top crust, cut slits in it, seal the edges.
• Sprinkle top with 2 tablespoons of sugar.
• Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
• Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
• Pie may be frozen for future use.

EASY NO BAKE PEACH PIE

Steps:

• Slice the peaches into a bowl and sprinkle with sugar to bring out the juice. Put peaches and juice into a blender or food processor to liquefy.
• In a large bowl, mix sweetened condensed milk, lemon juice and whipped topping. Fold in peaches and mix thoroughly.
• Pour into pie crust(s) and freeze.
• Also try with fresh strawberries instead of peaches.
• To carry to a picnic other places you can freeze small slices of peach in ice cube trays and place around dish to keep cold and be decorative. Enjoy!

PEACHY COOL 'N EASY NO-BAKE PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP and nutmeg until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
• Spoon into crust.
• Refrigerate 4 hours or until firm.