If you're looking for a simple, refreshing dessert, this peach Jello pie delivers. With just a few pantry staples and canned peaches, you can make a no-bake pie that tastes like summer. This is a great shortcut dessert when you want a delicious peach pie without making a baked pie or fussing with fresh fruit.
The texture is soft and sliceable, with juicy peaches suspended in a sweet, peachy gelatin base. It’s especially good with whipped topping and a cold glass of iced tea. You only need 10 minutes of active cooking and assembly, then the refrigerator does the rest.
If you love easy Jello pies, this peach version is a fun twist on the strawberry Jello pie my grandma taught me to make. It also has that same cool, no-bake dessert feel as my key lime Cool Whip Jello pie, especially when served chilled with whipped topping.
Shortcut Notes
- Quick prep: Only 10 minutes of hands-on time before chilling.
- Pantry-friendly: Uses canned peaches and shelf-stable ingredients.
- No-bake dessert: The Jello peach pie sets in the refrigerator, so you never need to turn on the oven. A ready-to-use graham cracker pie shell keeps this recipe quick and gives the pie filling a sweet, sturdy base.
Ingredients
- Cold water: Used to dissolve the cornstarch and sugar before heating. Cornstarch will not dissolve well in warm water.
- Granulated sugar: Sweetens the gelatin mixture and keeps it from getting too firm.
- Cornstarch: Helps thicken the gelatin mixture to give it the right consistency to cling to the fruit. It also prevents the filling from weeping or separating as it chills.
- Peach gelatin: A flavored gelatin mix that sets the pie and infuses it with extra peach flavor. Jell-O brand is the one I like to use.
- Graham cracker pie crust: A ready-to-use, prepared pie crust that adds texture and keeps this recipe no-bake. If you prefer homemade, try this homemade graham cracker pie crust.
- Canned peach chunks: Be sure to drain and gently pat them dry to prevent extra moisture in the pie. I like yellow peaches for their classic color and sweet peach flavor.
- Whipped cream: Optional for serving, but peaches and cream just go together.
See the recipe card for quantities.
Instructions
In a small saucepan, whisk together the cold water, sugar, and cornstarch until the cornstarch is dissolved. (The water needs to be cold or the cornstarch won't dissolve well)
Turn the heat to medium or medium-high and bring the mixture to a boil, stirring occasionally.
Once boiling, remove from the heat and whisk in the peach Jello. Whisk until fully dissolved. Let the mixture cool until just warm to the touch (about 2 to 3 minutes).
While it cools, arrange the drained and dried peach slices evenly in the graham cracker crust. (Do not skip draining and patting the peaches dry!)
Pour the cooled gelatin mixture over the peaches, covering them evenly, stopping when the gelatin reaches the top rim of the crust. Discard any remaining gelatin mixture.
Chill in the refrigerator for at least 2 to 3 hours, or until fully set.
Serve with whipped cream, if desired.
Substitutions
- Peach gelatin: Substitute with any gelatin flavor you like. You can also make this with strawberry gelatin if you want a peachy spin on strawberry Jello pie.
- Graham cracker crust: Use a vanilla wafer crust instead or a flaky crust (though that means the recipe won't be no-bake). If using a regular pie shell, make sure it is already baked and completely cooled before adding the gelatin filling.
- Canned peach chunks: Fresh or thawed frozen peaches work if canned are unavailable. Use about 2.5 cups of diced peaches. Be sure to pat them dry. If using fresh peaches, peel peaches first for the best texture. You can use sliced peaches, but a slice of pie may not cut cleanly, so I recommend dicing them.
My Top Tips
My grandma taught me how to make Jell-O pie with gelatin when I was home from college on breaks and long weekends. This peach version quickly became my favorite.
My top tip is to drain your peaches (I like to use a colander) and pat them dry using paper towels. Extra moisture can keep the gelatin from setting properly and make the crust soggy.
FAQ
Yes, just peel and slice them. Make sure they’re ripe peaches but not too soft, and pat them dry. Use about 2.5 cups.
Yes, it sets up beautifully overnight in the refrigerator. Serve within 24 hours for the best texture.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
📖 Recipe
Peach Jello Pie with Canned Peaches
Video
Equipment
Ingredients
- 1 cup cold water
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 (3 oz) box peach gelatin
- 1 (9-inch) graham cracker pie crust
- 1 ½ (15 oz) cans peach chunks drained and pat dry
- Whipped topping optional
Instructions
- In a small saucepan, whisk together the cold water, sugar, and cornstarch until the cornstarch is dissolved.
- Turn the heat to medium or medium-high and bring the mixture to a boil, stirring occasionally.
- Once boiling, remove from the heat and whisk in the peach Jello. Whisk until fully dissolved. Let the mixture cool until just warm to the touch (about 2 to 3 minutes).
- While it cools, arrange the drained and dried peach slices evenly in the graham cracker crust.
- Pour the cooled gelatin mixture over the peaches, covering them evenly, stopping when the gelatin reaches the top rim of the crust. Discard any remaining gelatin mixture.
- Chill in the refrigerator for at least 2 to 3 hours, or until fully set. Serve with whipped cream, if desired.
Notes
Nutrition
Related
If you like this easy peach pie recipe, try my other no-bake desserts.
Kelsey Smith says
I hope you enjoy my recipe as much as I’ve loved making it. My son asks for this pie on repeat.