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Fresh Peach Pie THM-XO

Course Dessert
Cuisine American
Servings 8
Author Glenda Groff


  • Pie Crust:
  • 3/4 cup THM Baking Mix
  • 1/3 cup oat flour not fiber
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 large egg beaten
  • Peach Glaze:
  • 1 cup water divided
  • 3 tablespoons THM Gentle Sweet
  • 1/3 cup orange jello sugar-free with xylitol
  • 1 teaspoon unflavored gelatin
  • Cream Cheese Layer:
  • 3 ounces cream cheese
  • 1/2 cup whipping cream
  • 1 tablespoon THM Gentle Sweet
  • 1/2 teaspoon vanilla
  • 1 baked pie crust
  • 6-8 peaches


  1. Crust: In food processor bowl, combine Baking Blend, oat flour, salt and butter. Pulse a few times until crumbly. Add beaten egg. Pulse a few more times until combined. Pour crumbs into 9 inch greased pie plate and pat out. Bake at 350*degrees for 10-12 minutes. Cool. For Glaze: Combine 3/4 cup water and Gentle Sweet. Heat until boiling. Stir in jello. Soften unflavored gelatin in remaining water for 5 minutes. Whisked into flavored jello. Cool until starting to thicken. Cream Cheese Layer: Whip cream cheese until softened. Add cream, Gentle Sweet, and vanilla. Whip until soft peak form. Spread onto chilled crust. Peel peaches and fold into glaze. Spoon over cream cheese mixture. Refrigerate several hours as this jello takes longer to set than regular jello. Garnish with whipped cream if desired. Serves 8.