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Fresh Peach Pie


  • 3 graham cracker crusts
  • 6 cups peeled peaches
  • 1 cup sugar
  • 1 teaspoon cornstarch
  • Peach jello 3 oz box
  • 1 tablespoon butter
  • 1 teaspoon lemon juice


  • 8 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 12 oz cool whip
  • 1 teaspoon vanilla


  • Slice 1 cup of peaches and place in a large liquid measuring cup.
  • Mash the peaches and then add enough water to make 2 cups (water and peaches combined).
  • Pour water mixture into a small saucepan and heat until bubbly, then cook 2 minutes more and remove from heat.
  • Next stir in jell-o, butter, sugar, cornstarch, and lemon juice. Stir until the sugar is dissolved then pour it back into the measuring cup and chill until it is partially set. (About an hour).
  • While the jell-o glaze is cooling, peel and slice the remaining 5 cups of peaches.
  • In a separate small bowl, use an electric hand mixer and mix together the cream cheese, powdered sugar, cool whip, and vanilla.
  • Divide the cream cheese filling evenly between the three pies. Then evenly distribute the peaches on top of each pie.
  • Pour the jell-o glaze on top of the peaches on each of the three pies. You may have some glaze left over.
  • Chill for one hour before cutting and serving. Serve cold.


You can adjust the amount of filling and peaches you put into each pie depending on if you like more cream cheese filling or more of the juicy peaches. If you like more peaches (like me), than peel one to two extra peaches.