Ingredients for Peach Chiffon Pie
- ½ cup granulated sugar
- Fresh Peaches
- 1 tablespoon unflavored gelatin
- ¼ cup cold water
- ½ cup hot water
- 2 tablespoons lemon juice
- Heavy Cream
- Pinch of salt
- Vanilla Wafer Pie Crusts
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How to Make Peach Chiffon Pie
- Preheat oven to 350°F (175°C).
- Combine 4 cups peeled and sliced fresh peaches with ½ cup granulated sugar. Let stand for 30 minutes to release juices.
- In a small bowl, sprinkle 1 tablespoon of unflavored gelatin over ¼ cup cold water. Let bloom for 5 minutes.
- In a separate saucepan, heat ½ cup water until simmering. Remove from heat and stir in the bloomed gelatin until completely dissolved.
- Allow the gelatin mixture to cool slightly.
- In a large bowl, gently combine the macerated peaches (with their juices), 2 tablespoons lemon juice, and a pinch of salt.
- Add the cooled gelatin mixture to the peaches and stir until well combined.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peach mixture until just combined. Be careful not to overmix.
- Pour the peach filling into a 9-inch prepared pie crust (vanilla wafer or graham cracker).
- Refrigerate for at least 4 hours, or preferably overnight, until the pie is completely set.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
687g
Fat
137g
Carbs
59g
