This Creamy Peach Pie is the last of the peach recipes I have been trying out. This one comes from Cheryl at What’s Cookin’? This pie was easy and a great way to use fresh peaches.
The downside to this pie is you really have to eat it right away. Once it sits for the 30 or so minutes you really need to eat it or you peaches will get yucky.
Here is what you need to make the
Creamy Peach Pie
- GRAHAM CRACKER CRUST
- FRESH PEACHES
- MARSHMALLOW CRÈME
- COOL WHIP
Creamy Peach Pie
Ingredients
Scale
- 1 Graham Cracker Crust
- 5–6 fresh peaches peeled and sliced (If your peaches are big peaches you’ll probably only need 2-3)
- 1 small container Marshmallow Crème
- 1 small container Cool Whip (8 oz)
Instructions
- Mix cool whip and marshmallow crème together.
- Place a thin single layer of the crème mixture in the bottom of the crust, then layer with a generous amount of peaches, then crème mixture, then peaches, then finish off with the remaining crème mixture. Garnish with peaches. Refrigerate for 30 – 60 minutes to allow pie to set up, then enjoy.
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2 comments
I don't think my peaches were ripe enough so this was not as delicious as I had hoped. I liked the marshamallow creme though!
Just made a bunch of these tonight, and still have to say they are one of my favorites. I am glad you enjoyed the recipe, and glad you shared it with more people as well.