Julie Clark
Updated:
No Bake Peach Jello Pie That Sets Perfectly Every Time
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Tested ratios and simple steps make this peach jello pie set perfectly. No runny filling, clear timing, and fresh peach flavor every time.
This no bake peach jello pie is a simple summer dessert that sets up cleanly, slices easily, and holds fresh peaches in a lightly sweet, glossy filling.
It uses a cooked gelatin mixture with soda and cornstarch, which means you get a no bake fruit pie that isn’t runny or loose. Just chill the no bake peach pie it for about 4 hours and it’s ready to serve, just like our no bake cheesecake bars.
If you’ve made strawberry jello pie before, this is the peach version with the same easy method and dependable results. Perfect for peach season!
Why this peach jello pie works
- Sets firm without being stiff: The cooked jello mixture thickens before chilling, so slices hold their shape.
- Packed with fresh peaches: Every bite is full of fresh, ripe peaches, not just filling.
- No bake and make-ahead friendly: Prep it in the morning, chill in the fridge, and serve later.
- Balanced sweetness: The soda and jello add flavor without making it overly sugary.
- Flexible ingredients: Works with regular or sugar-free options depending on what you have.
If you have extra peaches, try this peach cobbler, peach blueberry cobbler or our easy peach lemonade.
How this pie sets (and why it doesn’t get runny)
The key to this peach jello pie recipe is cooking the jello mixture with cornstarch before pouring it over the peaches.
That step thickens the liquid so it firms up as it chills. If you skip that or don’t cook it long enough, the pie won’t hold together.
Once poured over the fruit, the filling continues to set in the refrigerator. After about 4 hours, it should slice cleanly without pooling liquid.
What crust is best for peach jello pie?
Since this is a no bake fresh peach pie recipe, a graham cracker crust is best. You can make a homemade graham cracker crust or buy a premade crust in store.
You can use traditional pie crust as well, you’ll just have to fully bake it before filling the pie with fresh fruit. Oatmeal pie crust is a great option too!
How to Make Easy Peach Pie with Jello
Note: Buy peach Jello on Amazon if you can’t find it in the store. It can sometimes be hard to find.
Prepare the peaches. To remove the skins easily from the peaches, boil a large pot of water. Once the water is boiling, add the whole peaches. Leave them in the boiling water for 30 seconds. Then put them immediately in the bowl of ice water. This will loosen the skins. Peel the peaches and cut the pit out. Then dice the peaches into 1” pieces and place in the prepared deep dish pie crust. I pack them in as much as I can to have a full pie.
Make the jello mixture. In a medium saucepan, whisk together the Jello powder, sugar and cornstarch. Then add the 7UP and whisk again. Turn on medium low heat and bring to a boil, then reduce the heat and allow the mixture to simmer until it is slightly thickened. The mixture will also start to become clear as you cook and stir it. Whisk often during the cooking.
After the mixture has thickened slightly (lightly boil on low heat 3-4 minutes), take it off the heat and allow it to cool slightly. When the Jello mixture has cooled, pour it evenly over the peaches.
Allow the peach jello pie to set for 4 hours in the refrigerator, then top it with whipped cream and enjoy!
Frequently Asked Questions
Do you have to peel peaches for pie?
You don’t have to peel peaches, but I 100% recommend it. I’m ok with eating fresh peaches with the peel, but for the best flavor and texture of the pie, take the extra few minutes and peel the peaches.
How do you easily peel peaches?
You blanch them. What does blanching mean? Here’s how you do it. You put a large pot of water on to boil. Once the water is boiling, drop the fresh peaches into the water and allow them to boil for 30 seconds.
Take the peaches out of the boiling water and immediately plunge them into a bowl of ice cold water. This will stop the cooking process, help the skin loosen and allow you to handle the peaches easily to remove the skin.
How do you keep peach jello pie from being runny?
Cook the jello mixture until it slightly thickens before removing it from the heat. Then refrigerate the peach jello pie for at least 4 hours so the filling fully sets around the peaches.
Can you make this pie sugar free?
Yes! Simply use sugar free Jello, diet soda, and Splenda as a sweetener. Or you can do any combination of those sugar free ingredients with the regular.
Can you make peach pie in advance?
This pie is best if you serve it within 24 hours of making it. As the pie sits, especially after you cut it, the crust can get soggy.
Can I use other fruit?
Yes! Use fresh raspberries and raspberry jello or strawberries and strawberry jello.
Easy Peach Jello Pie
Use fresh peaches in this no bake, easy peach pie recipe with a graham cracker crust. Peach jello and 7UP help to flavor the filling.
Servings 8
Prep Time 30 minutes
Setting Time 4 hours
Total Time 4 hours 30 minutes
Ingredients
- Graham Cracker Crust in a 9” deep dish pie plate*
- 6-7 cups chopped peaches** about 3 ½ pounds
- A large bowl of water and ice
- 3 ounces peach Jello*** (1 small box)
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1 1/2 cups 7UP or Sprite
Instructions
- Use a pre-made graham cracker crust (deep dish, 9”) or make a homemade crust and put it in a deep dish 9” pie plate. Graham Cracker Crust in a 9” deep dish pie plate*
- To remove the skins easily from the peaches, boil a large pot of water. Once the water is boiling, add the whole peaches. Leave them in the boiling water for 30 seconds. Then put them immediately in the bowl of ice water. This will loosen the skins. 6-7 cups chopped peaches**, A large bowl of water and ice
- Peel the peaches and cut the pit out. Then dice the peaches into 1” pieces.
- In a medium saucepan, whisk together the Jello powder, sugar and cornstarch. Then add the 7UP and whisk again. 3 ounces peach Jello***, 1 cup granulated sugar, 4 tablespoons cornstarch, 1 ½ cups 7UP
- Turn on medium low heat and bring to a boil, then reduce the heat and allow the mixture to simmer until it is slightly thickened. The mixture will also start to become clear as you cook it. Whisk often during the cooking.
- After the mixture has thickened slightly (lightly boil on low heat 3-4 minutes), take it off the heat and allow it to cool slightly.
- Arrange the peaches in the graham cracker pie crust. I pack them in as much as I can to have a full pie. When the Jello mixture has cooled slightly, pour it evenly over the peaches.
- Allow the pie to set in the refrigerator at least 4 hours before serving. Serve with whipped cream.
Notes
*The way I have the recipe written, this makes a very full pie. You’ll want a deep dish pie crust. If all you have is smaller crusts, then it will make 2 pies.
**This amount of peaches fills the pie fully. You can use less fruit if you’d like. If you use more fruit, the pie may fall apart slightly when you cut it.
***Peach Jello can be hard to find. If you can’t find it, use orange or pineapple orange Jello.
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 322kcal | Carbohydrates: 68g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 155mg | Potassium: 245mg | Fiber: 2g | Sugar: 52g | Vitamin A: 377IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg
Other Peach Recipes
Try our homemade apple pie filling, too!
can i use frozen or canned peaches?
Julie- this recipe is PERFECT!! Every May/June, I make strawberry pies for my husband’s select clients and every August/September I make fresh Peach! Over the past 20 years with various recipes, I’ve had varying results where I’m holding my breath and doing some adjusting with cornstarch to be certain the pies set up!! I’ve never used a recipe with sprite and thought I would give this a try! I followed your recipe EXACTLY as instructed!! 10 batches of 4 pies and every single pie set up beautifully!! I also think the sprite gives the pie a little “zing”? I hope… Read more »
can you use frozen peaches?
I can’t wait to make these recipes. They all sound delicious. Thank you for sharing them with me.
Could I substitute the Jello with corn starch thickening?
Awesome idea, I had never heard of an oatmeal crust and will definitely try it sometime!
I shared this with 3 friends. They loved it and said the recipe was a keeper.
This recipe was so easy and so delicious. I thought it showcased the peaches beautifully, allowing their natural sweetness to shine. It’s simple in comparison to other heavily spiced recipes.