Chiffon Pie With Fresh Peaches Recipe
Ingredients
3/4 cup (180 ml) sugar
1 '/2 cups (375 ml) peaches, diced
1 package unflavored gelatin
1/4 cup (60 ml) cold water
1/2 cup (125 ml) hot water
1 tbsp (15 ml) lemon juice
Pinch of salt
1/2 cup (125 ml) whipped cream
1 9-inch (22-cm) pie crust, baked
Directions
– In a bowl, combine sugar and peaches, and let stand 30 minutes.
– In a separate bowl, let the unflavored gelatin swell in cold water, then dissolve it in hot water. Cool.
– Pour gelatin over peaches, add lemon juice and salt, and stir. Refrigerate until mixture is half-set.
– Delicately fold whipped cream into the gelatin mixture, and pour the filling into the pie crust. Refrigerate.
– In a separate bowl, let the unflavored gelatin swell in cold water, then dissolve it in hot water. Cool.
– Pour gelatin over peaches, add lemon juice and salt, and stir. Refrigerate until mixture is half-set.
– Delicately fold whipped cream into the gelatin mixture, and pour the filling into the pie crust. Refrigerate.
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