Creamy Peach Jello Pie Made with Canned Peaches

If you want a light, refreshing dessert that’s effortless to make, this peach Jello pie is an excellent choice. With a few pantry staples and canned peaches, you can assemble a no-bake pie that tastes like summer.

A slice of peach Jello pie topped with whipped topping.

The filling is soft and sliceable, with juicy peach pieces suspended in a sweet, peach-flavored gelatin. It’s delicious topped with whipped cream and pairs nicely with a cold glass of iced tea. You only need about 10 minutes of hands-on time—the refrigerator does the rest.

Recipe Highlights

Quick prep: About 10 minutes of active work before chilling.
Pantry-friendly: Made with canned peaches and shelf-stable ingredients.
No-bake dessert: The pie sets in the fridge—no oven required.

Ingredients

Cold water: Use cold water to dissolve the cornstarch and sugar; cornstarch won’t dissolve well in warm water.
Granulated sugar: Sweetens the gelatin mixture and helps control the set.
Cornstarch: Thickens the gelatin so it clings to the fruit and prevents the filling from weeping as it chills.
Peach gelatin: A flavored gelatin mix that sets the filling and boosts peach flavor.
Graham cracker pie crust: A ready-to-use crust keeps this recipe no-bake; a homemade crust works too if you prefer.
Canned peach chunks: Drain and pat them dry to avoid extra moisture in the pie.

See the recipe card below for exact quantities.

Instructions

A saucepan with a whisk stirring water, sugar, and cornstarch.

In a small saucepan, whisk together the cold water, sugar, and cornstarch until the cornstarch is fully dissolved.

A white pot with a bubbling pale liquid.

Place the pan over medium to medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.

A saucepan with a whisk in a peach gelatin mixture.

When the mixture boils, remove it from the heat and whisk in the peach gelatin until fully dissolved. Let it cool until just warm to the touch, about 2–3 minutes.

A graham cracker crust filled with canned peach chunks.

While the gelatin cools, arrange the drained and patted-dry peach pieces evenly in the graham cracker crust.

Peach gelatin mixture being poured over peaches in a pie crust.

Pour the warm (not hot) gelatin over the peaches, covering them evenly up to the rim of the crust. Discard any leftover gelatin mixture.

A finished peach Jello pie with peach chunks set in peach gelatin in a graham cracker pie crust.

Refrigerate for at least 2–3 hours, or until the filling is fully set.

Serve chilled, topped with whipped cream if you like.

A slice of peach Jello pie with whipped topping and a bite on a fork.

Substitutions

Peach gelatin: Any gelatin flavor can be used; strawberry pairs well with peach.
Graham cracker crust: A vanilla wafer crust is a good alternative. A baked flaky crust works too but will remove the no-bake advantage.
Canned peaches: Fresh or thawed frozen peaches can substitute—use about 2½ cups diced and be sure to pat them dry to avoid excess moisture. Diced fruit cuts more cleanly than slices.

Equipment

Simple tools are all you need: a small saucepan and a whisk to make the gelatin mixture. A colander and paper towels help drain and dry the peaches.

My Top Tips

This method of making fruit pie with flavored gelatin is a classic technique. My top tip is to drain and thoroughly pat dry the peaches before placing them in the crust—extra liquid can prevent the gelatin from setting and make the crust soggy.

Kelsey Smith holding a plate with a slice of peach Jello pie.

Did you make this recipe? If so, please leave a rating and review to share how it turned out—feedback helps others and improves the recipe.

FAQ

Can I use fresh peaches instead of canned?

Yes. Peel and slice ripe but firm peaches, then pat them dry. Use about 2½ cups of diced fresh peaches.

Can I make this a day ahead?

Yes. The pie sets well overnight. For best texture, serve within 24 hours to avoid the fruit releasing extra moisture into the filling.

📖 Recipe

Peach jello pie with peach chunks set in peach gelatin in a graham cracker pie crust topped with whipped topping.

Peach Jello Pie with Canned Peaches

A vintage no-bake peach pie made with canned peaches, peach gelatin, and a graham cracker crust. Easy and refreshing.

Recipe by: Kelsey Smith

Prep time: 5

Cook time: 10

Refrigeration time : 3

Total time: 3 15

Servings: 8 slices

Ingredients

1 cup cold water
1 cup granulated sugar
3 tablespoons cornstarch
1 (3 oz) box peach gelatin
1 (9-inch) graham cracker pie crust
1 ½ (15 oz) cans peach chunks drained and pat dry
Whipped topping optional

Instructions

Whisk the cold water, sugar, and cornstarch together in a small saucepan until dissolved.
Heat over medium to medium-high and bring to a boil, stirring occasionally.
Remove from heat and whisk in the peach gelatin until dissolved. Let cool until warm to the touch, about 2–3 minutes.
Arrange the drained and dried peach pieces evenly in the graham cracker crust.
Pour the cooled gelatin over the peaches, covering them up to the crust rim. Discard any remaining gelatin.
Chill at least 2–3 hours or until set. Serve with whipped cream if desired.

Notes

Storage: Keep the pie covered in the refrigerator and serve within 24 hours for best texture. Over time, the fruit will release moisture into the filling and make the pie softer; this recipe is not ideal for freezing.