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Peach Parfait Pie

Rated as 4.25 out of 5 Stars

"Betsy Furin from Rockville, Maryland writes, 'This recipe came from an old 'Cooking with the Skins' cookbook. The recipes in it were send in by players' and coaches' wives from our beloved Washington Redskins pro football team. I make this pie when our local peaches are in season.'"
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30 m servings
Original recipe yields 6 servings


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  1. Place peaches in a bowl; sprinkle with sugar. Let stand for 15 minutes. Drain, reserving juice in a 1-cup measuring cup. Set peaches aside.
  2. Add enough water to the juice to measure 1 cup; pour into a small saucepan. Bring to a boil. Remove from the heat.
  3. Stir in gelatin until dissolved; add cold water. Gradually add the ice cream, 1/2 cup at a time, stirring after each addition until blended. Cover and refrigerate for 60-75 minutes or until slightly thickened, stirring occasionally (mixture may separate).
  4. Drain peaches again; discard juice. Fold gelatin mixture into peaches. Transfer to pastry shell. Cover and refrigerate for 3 hours or until firm. Just before serving, garnish with whipped cream.


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It was definatly delicious. The only thing I would do diffrent would be to maybe put a crust on top of the pie somehow, that was my favorite part.

Very refreshing! This is very much like a pie my mom used to make. Thanks for the great recipe.

I make this every year and everyone loves it! I use a sugar cookie crust instead of pie crust, which I find works a little better.