Peach Delite Pie

This is a chilled peach pie that is perfect for using up fresh summer peaches. Creamy and full of peaches, it is a quintessential dessert for hot days.

I was first introduced to this pie by a family member who brought it to summer gatherings. I always looked forward to that yearly gathering with her because it was always held during peach season and she always brought this pie in a large casserole dish. Later she passed the tradition on to her daughter who started bringing the pie and always arranged the peaches into beautiful patterns. Sometimes her pie seemed too beautiful to cut!

Fast forward a few years and I started making this pie during peach season. My rendition cuts back on the sugar amount and reduces the size from a large casserole to a 9-inch pie.

This pie starts with a pecan shortbread crust. It has a sweet cream cheese and whipped topping filling.

Then it is topped with a layer of sliced fresh peaches and finished with a thin layer of peach jello.

Put all those layers together and it makes a delightful peach pie!

For the best taste, always use fresh peaches in this recipe.

Flowers by friends at Sunset Gardens and Florist.

Print Recipe

Peach Delight Pie

Chilled peach pie with a pecan shortbread crust, cream cheese, fresh peaches, and peach Jell-O topping

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Dessert

Cuisine

American

Keyword

Chilled Dessert, Dessert Recipe, Peach Delight, Peach Pie, Pie Recipe

Prep Time

20 minutes

Cook Time

15 minutes

Passive Time

90 minutes

Servings

MetricUS Imperial

Ingredients

Crust

• 3/4 cup pecans, finely chopped
• 3/4 cup all-purpose flour
• 1 1/2 tablespoons sugar
• 6 tablespoons butter, melted

Filling

• 4 ounces cream cheese, softened
• 2/3 cup powdered sugar
• 4 ounces whipped topping

Topping

• 2 cups fresh peaches, sliced
• 1/2 cup sugar
• 1 tablespoon cornstarch (corn flour)
• 2 tablespoons peach Jell-O
• 1/2 cup water

Course Dessert Cuisine American Keyword Chilled Dessert, Dessert Recipe, Peach Delight, Peach Pie, Pie Recipe Prep Time 20 minutes Cook Time 15 minutes Passive Time 90 minutes Servings MetricUS Imperial Ingredients Crust 3/4 cup pecans, finely chopped 3/4 cup all-purpose flour 1 1/2 tablespoons sugar 6 tablespoons butter, melted Filling 4 ounces cream cheese, softened 2/3 cup powdered sugar 4 ounces whipped topping Topping 2 cups fresh peaches, sliced 1/2 cup sugar 1 tablespoon cornstarch (corn flour) 2 tablespoons peach Jell-O 1/2 cup water

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Instructions for Crust

1. Preheat oven to 375 degrees F. Chop nuts until very fine. In a mixing bowl, add chopped pecans, flour, and sugar and mix well. Add the melted butter and combine until well mixed. Place in a 9-inch pie dish and tamp down to cover the bottom and a little up the sides of the dish.
2. Bake for 10 minutes or until golden brown. Cool completely.

Instructions for Filling

1. In a mixing bowl, combine the cream cheese and sugar until well combined. Add the whipped topping and stir gently until incorporated. Add this mixture to the cooled crust and then refrigerate for at least an hour.

Topping

1. In a small saucepan, combine the sugar, cornstarch, and gelatin and stir until well mixed. Add the water and mix well. Heat on medium heat until dry ingredients are dissolved and the mixture is clear. Remove from heat and cool completely.
2. While the Jell-O mixture is cooling, slice peaches and arrange on top of the chilled cream cheese mixture. Stir and then pour the cooled topping mixture over the peaches. Let the pie chill for a couple of hours until the top layer sets. Store in the refrigerator.

Recipe Notes

This recipe was tested with Jell-O brand gelatin.

If topping becomes too stiff to pour over pie, add a little water and whisk until the mixture is pourable.

A recipe shortcut:  Use a purchased and prepared shortbread crust.  Sprinkle 1/3 cup of finely chopped pecans in the bottom of the crust before adding the filling.