Peach Chiffon Pie
Peach chiffon pie with fresh peaches and light creamy filling. Easy summer dessert recipe.
Ingredients
- 1 pre-baked 9-inch pie crust
- 3 cups fresh peaches sliced
- ¾ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon unflavored gelatin
- ¼ cup water
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Cook peaches, sugar, and lemon juice until softened.
- Bloom gelatin in water, then stir into peach mixture.
- Cool mixture to room temperature.
- Whip cream with powdered sugar and vanilla.
- Fold whipped cream into peach mixture.
- Pour into crust.
- Refrigerate for at least 4 hours until set.
- Serve chilled.
Notes
Let filling cool before folding.
Chill completely for best texture.
Use fresh or well-drained canned peaches.
Chill completely for best texture.
Use fresh or well-drained canned peaches.