Fresh peach pie recipe

The best peach pie I have ever eaten was introduced to me by my MIL. It is from a Paducah-Tilgham school cookbook.

Peach Pie

2 graham cracker pie crusts

1 large container cool-whip, thawed

1 package cream cheese, 8 ounces, softened

1 c confectioner’s sugar

1 small box peach jello

1 c water

1 c fruit juice

1 c sugar

4 T cornstarch

4 c fresh peaches, sliced

In a medium saucepan, mix jello, water, sugar, fruit juice and cornstarch. Cook over medium heat until the mixture thickens. Set aside to cool. Mix cool whip, cream cheese, and confectioner’s sugar in a large bowl and spread half in each graham cracker crust. Top with sliced peaches. Pour the thickened cornstarch mixture over the peaches. Refrigerate until the cornstarch mixture has jelled.

pan, mix jello, water, sugar, fruit juice and cornstarch. Cook over medium heat until the mixture thickens. Set aside to cool. Mix cool whip, cream cheese, and confectioner’s sugar in a large bowl and spread half in each graham cracker crust. Top with sliced peaches. Pour the thickened cornstarch mixture over the peaches. Refrigerate until the cornstarch mixture has jelled.

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