No Bake Peach Pie

No Bake Peach Pie

38 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    3 h 20 m
Recipe by  jwilkey

“This recipe is perfect for a hot Summer's day!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. 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.
  2. 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.

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Reviews (38)

Rate This Recipe


Try soaking the sliced peaches in a lemon-lime soda (like Sprite). The acid in the soda keeps the peaches from turning brown as well as adding a bit of bite to the peaches.



this is my husband's favorite pie! Summer just wouldn't be summer without the fresh peach pie. I've made this recipe for several years, but with some changes... I do not add the butter, and I also add 1/2 pkg. of peach or white grape jello (SUGAR FREE) after the sugar and cornstarch boil. **A tip... sift the cornstarch and sugar together before adding water. This helps keep the cornstarch from getting lumpy.



I've made this recipe for years, it was my Mom's. My birthday is in Aug. and I have this pie instead of cake. It's my favorite pie recipe. I leave out the butter though and use Splenda to cut down on calories.

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Amount Per Serving (8 total)

  • Calories
  • 230 cal
  • 11%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 39.2 g
  • 13%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 162 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Peach Pie the Old Fashioned Two Crust Way


next recipe:

Peach Custard Pie I