Peaches and Cream Pie

Yum

Since last Monday was “pi day,” we went ahead and made some pie to celebrate!  This pie is very simple and uses jello and whipped cream to make a light, fluffy, cool pie- perfect for spring and summer!  I let Carter help chose the flavor and we went with peach, which I thought was perfect to go with the whipped cream!

Peaches and Cream Pie:

You will need:

• 1 3-oz box of Peach Jello
• 8 ounces of whipped cream (homemade* or store bought)
• Graham cracker crust (store bought or homemade*)
• 2/3 cups boiling water
• 1/2 cup cold water
• ice cubes

If you are making the crust, do that first.  Crush up 1 1/4 cups graham crackers. Mix together with: 1/4 cup sugar, 1/4 cup melted butter and a sprinkle each of cinnamon and nutmeg. Press into pie pan and bake for about 7-8 minutes at 350F.  Let the crust cool before adding the filling.

If you are making homemade whipped cream (yum!) do that ahead of time, too.  It’s really delicious and easy. Simply add 1 cup of heavy cream (whipping cream) and 2 tablespoons powdered sugar to a bowl.  Beat together on high with a hand mixer for 5-6 minutes until the whipped cream is formed! Keep in the fridge until you’re ready to use it.

For the pie: carefully mix the Peach Jello with 2/3 cups of  boiling water. Still until all the Jello is dissolved.

Measure a 1/2 cup of water out.  Add ice cubes until the water is up to 1 cup.  Mix the cold water in with the hot, mixing until the ice cubes are almost dissolved and mixture has thickened.

Add most of the whipping cream (about 2 cups) to the jello mixture and whisk it all together.

Cool the Jello mixture for about 30 minutes. It will thicken and you should be able to scoop it up and make piles.  Pile the mixture into the pie crust. Refrigerate for about 4 hours, until it’s set. Top with remaining (or more!) whipped cream.

Serve and enjoy! It may not look perfect, but it sure was good!  We ate some that night and more a few nights later, so it lasted in the fridge about 3 days.

Good to the last crumb!

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started, plus how to link up!
Join our facebook group to find even more recipes and share recipes too!

Be sure to check out each of their Mini Chef posts as well!

1. Avocado Deviled Eggs // Courtney’s Sweets
2. Easter Bunny Cake // Momma Lew
3. Strawberry Pound Cake Parfaits for Easter // Baby Loving Mama
4. Chocolate Covered Caramel Cheesecake Bites // We’re Parents
5. White Chocolate Covered Grapes // Frugal Novice
6. Easy Lamb Chops Recipe for the Oven // Eating Richly Even When You’re Broke
7. Bunny Rabbit Pancake // Giggles, Gobbles and Gulps
8. Mini Chicken Pot Pies // Step Stool Chef
9. No-Bake Carrot Cake Bites // Vegging at the Shore
10. Strawberry Pineapple Kale Smoothie // Mom’s Messy Miracles
11. Cooking with Kids: Keeping it Safe // O’Boy! Organic
12. Peaches and Cream Pie // Can’t Google Everything

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