This is the pie I make when it’s too hot to turn on the oven.
Peach Cool Whip Pie is one of those simple no bake desserts that somehow always works. It’s light, creamy, slightly fruity, and it sets up beautifully in the fridge. No stress. No baking. Just mix, pour, chill.
If you’re looking for an easy peach pie recipe that doesn’t involve rolling dough or cooking filling on the stove, this is that version. It’s more of a creamy peach dessert than a traditional pie, and that’s exactly why I like it.
Ingredients
- 1 prepared graham cracker crust
- 1 package (3 oz) peach gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 can (15 oz) sliced peaches, drained and chopped
- 1 tub (8 oz) Cool Whip, thawed
How I Make It
I start by dissolving the peach gelatin in boiling water. I stir it until completely clear. Then I add the cold water and let it cool slightly. Not fully set — just cool enough that it won’t melt the whipped topping.
Once it’s cooled a bit, I fold in the chopped peaches. After that, I gently fold in the Cool Whip. I don’t rush this part. I want it smooth and airy.
The mixture turns pale peach and creamy. That’s when I pour it into the graham cracker crust and smooth the top.
Then it goes straight into the refrigerator. I let it chill for at least 4 hours, sometimes longer. It needs time to firm up.
What It’s Like
The texture is soft but sliceable. Creamy without being heavy. The peaches add little bursts of sweetness throughout. It’s cold, light, and honestly perfect in the summer.
This no bake Peach Cool Whip Pie is one of those desserts that disappears quietly. No one makes a big speech about it — they just go back for another slice.
Storage
Keep it refrigerated. It holds well for 2–3 days. I don’t usually freeze it because I prefer the softer texture, but it can be frozen if needed.
Simple ingredients. No oven. Just a chilled, creamy peach pie that’s easy to make and easy to like.
