Cool Whip Peach Pie Recipes
CREAMY PEACH PIE RECIPE
This creamy peach pie is SO light and fluffy. It really is the perfect low-cal dessert for summer.
Provided by Steph Loaiza
Categories Dessert
Time 4h10m
Number Of Ingredients 5
Steps:
- In a microwave-safe measuring cup, heat water for 45-90 seconds or until boiling.
- Whisk in Jell-o until dissolved.
- In a large bowl, whisk together Jell-o mixture and yogurt.
- Fold in whipped topping. Carefully spread in crust.
- Refrigerate at least 4 hours or until set.
- Garnish as desired - I topped mine with frozen peaches and whipped cream. Store in refrigerator
Nutrition Facts : Calories 169 kcal, Carbohydrate 34 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 126 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
EASY NO BAKE PEACH PIE
Easy and so delicious! Great to take to a potluck or a picnic! Adapted from Carolina Country magazine and submitted by Diane Sprouse from Gaffney, South Carolina.
Provided by Sharon123
Categories Dessert
Time 20m
Yield 1 pie
Number Of Ingredients 5
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!
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- For the pie crust: roll out the pie crust and fit it into a 9-inch pie plate, trimming and fluting the edges (tutorial on how to do this here). With the tines of a fork, prick all over the bottom of the crust. Cover with plastic wrap and chill for an hour (or up to several days).
- Preheat the oven to 350 degrees F. Gently press a piece of parchment paper or regular aluminum foil into the chilled pie shell and fill with dry beans or pie weights. Bake for 45-50 minutes, rotating halfway, until the crust is lightly golden and no longer doughy.
- Remove the pie crust from the oven and let cool for 5-10 minutes. Carefully remove the parchment/foil and weights. Let the pie crust cool completely.
- For the sliced peaches: peel two peaches and slice them thinly (about 1/8- to 1/4-inch). Place the sliced peaches evenly over the bottom of the pie; it's ok to end up with a double layer. Set aside.
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