Grandma Marilyn’s Peach Jello Pie

Every summer, there’s a day when we go to the grocery store and the peaches are displayed front and center and we know it’s Peach Jello Pie time. Grandma Marilyn’s peach pie is just about the easiest pie in the world to make and it absolutely oozes summer.

You can do a quick version or a super-quick version, it’s up to you. With the quick version, you make your own whipped cream and graham cracker crust. Homemade graham crust is surprisingly easy to make, and it’s especially nice if you have a small helper who’d enjoy smashing the graham crackers.

The super-quick version involves Cool Whip and ready-made crust. With either version, keep in mind that you need to give the Jello an hour or two to set. (You can make the pie the morning of, or even the night before, the day you want to serve it.)

Grandma Marilyn’s Peach Jello Pie
makes one 9-inch pie

Ingredients

2 tablespoons cornstarch
1 cup sugar
1 cup water
3-ounce package peach Jello
ripe peaches (4-6, depending on their size)
baked graham cracker pie shell, store-bought or homemade (see recipe below)
whipping cream or Cool Whip

Mix cornstarch and sugar together in a small saucepan. Add 1 cup of water. Bring to a boil, remove from heat, and add package of peach Jello. Stir. As the mixture cools a bit, cut up peaches and arrange to fill the graham cracker pie crust. Pour Jello mixture over the peaches. Refrigerate for an hour or two until Jello is set. Serve with whipped cream or Cool Whip.

Homemade Graham Cracker Crust

Ingredients

6 tablespoons unsalted butter
6 ounces crushed graham crackers, about 1-1/2 cups
3 tablespoons sugar

Preheat the oven to 350 degrees. Place graham crackers in a large zip-lock bag, seal tightly, and roll over the bag with a rolling pin until the crackers are crumbly.

Melt the butter in a small saucepan or the microwave. Combine the sugar with the graham cracker crumbs. Add the butter and stir until well blended. Press the crumbs into the bottom and up the sides of a 9-inch pie plate.

Bake at 350 degrees for 8-10 minutes, until the crust just begins to brown. Cool on a rack before filling.