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Fuzzy Navel "Peach Cream" Pie

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“This pie is awesome, Light and creamy with a Jell-O, fruit liqueur filling that is so refreshing and full of flavor, and you will love the crunchy crust. Great to bring to a pot luck, barbeque or any occasion!”
8 slices

Ingredients Nutrition


  1. In a small size mixing bowl, mix flour, butter and pecans until smooth.
  2. Spread in a 9 - 10 inch pie pan, bringing dough up the sides;.
  3. And bake at 350 degree F. in a preheated oven for 30-35 minutes,.
  4. Or until golden brown. Let cool completely before filling.
  5. In a medium size sauce pan, mix the next 6 ingredients with a whisk, (not the rum and peaches).
  6. Bring to a boil until thickened. Now add 1/2 cup rum, whisk into Jell-O mixture until well incorporated. Set aside.
  7. In a medium size mixing bowl, add drained sliced peaches (diced into small chunks). Then pour Jell-O mixture over peaches and gently fold in until peaches are completely coated.
  8. Place bowl of coated peaches in the refrigerator for 1 hour or until mixture is cool.
  9. In a medium size mixing bowl, blend together cream cheese and powdered sugar until creamy. Fold in whipped cream slowly.
  10. Spread cream cheese mixture on the bottom and up the sides of the cooled pie crust, making a well in the middle for the Jell-O.
  11. Add Jell-O/peach mixture to the center of the cream cheese mixture, (inside the well) and spread until smooth and even.
  12. Cover and let set for 2-3 hours. Top with whipped cream, optional.
  13. Serve cold. Makes 8 slices.
  14. Cook’s Notes: This recipe can be made “Kid Friendly” by omitting the rum and adding another 1/2 cup (nonalcoholic) Fuzzy Navel mix instead, while boiling the Jell-O mixture. (If you can’t find “Fuzzy Navel” mix, you can use any peach flavored Daiquiri, Margarita mixes or peach liqueur to add more flavor for the adults ).

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