Summer Peach Melba Pie

A no-bake fruit pie. The whole family will love it!

  • Prep: 30 min
  • Refrigeration: 2 h
Yields 8 servings
summer peach melba pie

Ingredients

  • Crust
  • 9 inch (24 cm) 1 frozen deep dish pastry pie shell
  • 2 tbsp (30 mL) raspberry jam
  • Filling
  • 3 ripe peaches peeled, pitted and sliced
  • 1 cup (250 mL) fresh raspberries
  • 2 tbsp (30 mL) raspberry jam
  • 1 tbsp (15 mL) orange liqueur or orange juice
  • Topping
  • 1 1/2 cups (375 mL) 35 % cream
  • 2 tbsp (30 mL) sugar
  • 1 tbsp (15 mL) orange liqueur - optional
  • Garnish
  • 1/4 cup (60 mL) toasted slivered almonds

Preparation

Bake frozen pie shell according to package directions; cool. Spread jam evenly over bottom and sides of pastry crust.

Mix together filling ingredients. Spoon into pastry crust. Whip cream, sugar and liqueur until light. Spoon or pipe over fruit mixture. Sprinkle with almonds. Refrigerate at least 2 hrs before serving.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 334 Calories
Protein: 3 g
Carbohydrate: 28 g
Fat: 24 g
Fibre: 2 g
Sodium: 146 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 4 % / 48 mg
Vitamin A: 19 % / 189 mcg
Vitamin D: 12 % / 0.6 mcg
Riboflavin: 11 % / 0.2 mg
Folate: 9 % / 19 mcg