Lemon Jello Peach Pie
Wait, what?! Did she say lemon jello peach pie? I did and it is such a perfect way to enjoy all of those juicy globes of sweet nectar that are in season.
Servings: 8
Ingredients
- 1 [Magic Pie Crust] baked, **See note
For the Filling
- 1 Cup Water
- 1 Cup Sugar
- 3 Tablespoons Cornstarch
- 2 Tablespoons Water
- 2 Tablespoons Lemon Jello
- Dash of Salt
- 1 Tablespoon Butter
- 1 teaspoon Vanilla
- 2 Drops Yellow Food Coloring
- 3 Cups Peaches peeled and sliced
Instructions
- Bring water and sugar to a boil in a saucepan over medium high heat.1 Cup Water, 1 Cup Sugar
- In a small bowl, stir together the cornstarch and water.3 Tablespoons Cornstarch, 2 Tablespoons Water
- Add the cornstarch to the sugar water and cook until thickened.
- Remove from heat.
- Whisk in the jello, salt, butter, vanilla, and food coloring until smooth.2 Tablespoons Lemon Jello, Dash of Salt, 1 Tablespoon Butter, 1 teaspoon Vanilla, 2 Drops Yellow Food Coloring
- Place in the fridge to cool or set aside on the counter.
- Fold in the peaches and pour into the pie crust.3 Cups Peaches, 1 [Magic Pie Crust]
- Refrigerate until set, about 4 hours.
Notes
Peach Pie will keep for 4-5 days in the refrigerator.
**See our lemon meringue pie post that gives all our tips and tricks to blind baking a pie crust.
Nutrition
Serving: 1g | Calories: 193kcal | Carbohydrates: 41g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 77mg | Fiber: 1g | Sugar: 35g