If you happen to need a low sugar version you could substitute a couple of the ingredients- instead of regular cool-whip and peach gelatin, use the sugar free versions. Be sure to use fresh peaches or those that have been canned in their own juice or in very light syrup.
1 8oz container Cool Whip, thawed (don't try the off-brand, they don't set)
1 pkg Peach Jello
1 graham cracker crust
1/2 c. diced Peaches (optional) You can used sliced or canned peaches, fresh, etc
1/2 boiling water
1 c. Ice Water
In a medium bowl dissolve the peach jello in the boiling water, stirring well until fully dissolved. Add the cold water, stirring well. Immediately fold in the cool whip. Do not over mix, do not use FROZEN cool whip or the pie will NOT set.
If you opt to use peaches, (fresh or canned) add about 1/2 c. well drained, diced pieces into the filling mix. Spoon into a graham cracker crust. Cover and place in the fridge for at least an hour prior to serving.
Serve with additional sliced peaches on the top. The peaches in the photo above were home canned.