Dreamy Peach Pie

“Peaches and cream” are a winning combination in this cool summertime pie.


  • 8   lowfat honey graham crackers (5" x 2 1/2")
  • 3 tablespoons sugar
  • 1/4 cup 70% vegetable oil spread, melted
  • 6 medium peaches, peeled and sliced
  • 1 cup cold skim milk
  • 1 package (3.4 oz) vanilla instant pudding and pie filling
  • 1 container (8 oz) frozen fat-free whipped topping, thawed
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 350°F. Finely crush graham crackers in sealed plastic bag with Baker's Roller® to yield 1 1/4 cup crumbs. Combine crumbs and sugar in Small Batter Bowl. Stir in margarine; mix well. Press onto bottom and up sides of (9-in.) Pie Plate to form a crust. Bake 10 minutes. Cool completely.

  2. In Batter Bowl, whisk pudding into milk using Stainless Whisk. Stir until mixture begins to thicken; fold in whipped topping. Spread about one-third of pudding mixture onto bottom of crust. Top with half of peach slices and sprinkle with half of cinnamon; repeat. Top with remaining pudding mixture. Chill at least 4 hours. To serve, slice into wedges using Slice 'N Serve®. 


  • 8  servings

Nutrients per serving:

Approximately 176 calories and 5 grams of fat per serving

Cook's Tips:

After peeling the peaches with the Vegetable Peeler, cut them in half vertically to remove pits. Then place each peach half in the Egg Slicer Plus® with round side down, and slice. Perfect slices every time!




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