Peach Cool Whip Pie

5 from 1 vote

This peach Cool Whip pie boasts a creamy peach filling nestled in a buttery graham cracker crust to create a fluffy and sweet dessert.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Keyword: Peach Cool Whip Pie Recipe

Servings:

Calories: 210kcal

3 ounces instant peach gelatin
½ cup boiling water
0.25 ounces unflavored instant gelatin mix
⅓ cup cold water
8 ounces Cool Whip, thawed (divide out 2¼ cups and remaining for the optional topping)
15 ounces sliced peaches, drained and finely chopped (reserve 8 slices of peaches for optional garnish)
6 ounce pre-made graham cracker pie crust

Using a medium-sized heat-safe mixing bowl, add the instant peach gelatin. Pour the boiling water over the gelatin and stir until the gelatin is completely dissolved.
Sprinkle the unflavored gelatin over the ½ cup of cold water. Allow the gelatin to dissolve and “bloom”.
Pour the bloomed gelatin into the dissolved peach gelatin mixture and combine thoroughly.
Fold in 2 cups of thawed Cool Whip and the chopped peaches.
Evenly spread the peach Cool Whip mixture into the premade crust. Cover and chill for at least 4 hours.
Slice the pie into eight slices. Before serving, garnish with the reserved Cool Whip and a slice of peach for each piece.

This creamy peach pie needs to chill in the fridge for about 4 hours before it is ready to serve. This is a great recipe to make the day before so that it is ready when you need it.
Blooming gelatin means allowing it to sit for 3 to 5 minutes until it has absorbed the liquid and the powdered granules have dissolved. The granules will swell as it blooms.
If your pie crust is in a foil tin, we’d recommend sitting it (foil pan and all) inside a glass pie plate to give it a bit more stability when taking it in and out of the fridge.