Peach Jello Pie with Canned Peaches
Servings: 8 slices
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
Storage: Store the pie covered in the refrigerator and serve within 24 hours for the best texture. Over time, the fruit will release moisture into the filling, which can make the pie softer and slightly watery. This recipe is not ideal for freezing.
