Peachy Cool N Easy No Bake Pie Food

COOL 'N EASY PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended.
• Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
• Spoon gelatin mixture into crust. Refrigerate 4 hours or until firm.

NO BAKE PEACH PIE

Steps:

• Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.
• Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.

AMAZING FRESH PEACH PIE

Steps:

• For the pie crust: roll out the pie crust and fit it into a 9-inch pie plate, trimming and fluting the edges (tutorial on how to do this here). With the tines of a fork, prick all over the bottom of the crust. Cover with plastic wrap and chill for an hour (or up to several days).
• Preheat the oven to 350 degrees F. Gently press a piece of parchment paper or regular aluminum foil into the chilled pie shell and fill with dry beans or pie weights. Bake for 45-50 minutes, rotating halfway, until the crust is lightly golden and no longer doughy.
• Remove the pie crust from the oven and let cool for 5-10 minutes. Carefully remove the parchment/foil and weights. Let the pie crust cool completely.
• For the sliced peaches: peel two peaches and slice them thinly (about 1/8- to 1/4-inch). Place the sliced peaches evenly over the bottom of the pie; it's ok to end up with a double layer. Set aside.
• For the filling: peel the remaining three peaches, cut the peaches into chunks and put them in a medium saucepan. Using a pastry blender, potato masher, or a couple forks, mash the peaches until juicy and the consistency of chunky applesauce (don't puree until smooth). You should end up with about 2 cups of mashed peaches.
• Add the sugar, cornstarch (see note), water, and lemon juice to the saucepan with the peaches. Stir to combine. Cook the mixture over medium heat, stirring constantly and scraping the bottom of the pan, for 5-6 minutes until large bubbles pop at the surface. Continue cooking until the mixture has thickened considerably. Scraping a spoon or spatula across the bottom of the saucepan should leave a defined path that doesn't fill in very quickly.
• Off the heat, add the vanilla and butter stirring until the butter is melted and well-incorporated.
• Pour the warm filling over the sliced peaches and spread evenly.
• Refrigerate for at least 4 hours (or up to 24 hours) until the filling has cooled and is soft set. This pie can be made a day ahead of time.
• Serve the pie with lightly sweetened whipped cream (spread the whipped cream over the pie before serving or serve slices of pie with a dollop of whipped cream on top).

EASY NO BAKE PEACH PIE

Steps:

• Slice the peaches into a bowl and sprinkle with sugar to bring out the juice. Put peaches and juice into a blender or food processor to liquefy.
• In a large bowl, mix sweetened condensed milk, lemon juice and whipped topping. Fold in peaches and mix thoroughly.
• Pour into pie crust(s) and freeze.
• Also try with fresh strawberries instead of peaches.
• To carry to a picnic other places you can freeze small slices of peach in ice cube trays and place around dish to keep cold and be decorative. Enjoy!

NO-BAKE PEACH MELBA PIE

Steps:

• Combine gingersnap crumbs, chocolate and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Freeze 20 min.
• Beat cream cheese, sugar and milk in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Cut peaches into 1/2-inch-thick slices. Reserve 3 peach slices for garnish; wrap tightly in plastic wrap. Finely chop remaining peach slices; stir into cream cheese mixture. Spoon into crust. Refrigerate pie and reserved peach slices 2 hours or until pie is firm.
• Microwave jam in small microwaveable bowl on HIGH 30 sec. or just until warmed; stir. Drizzle over pie. Garnish with raspberries and reserved peach slices.