Peach Lemon Chiffon Pie
Submitted by shoney
A light, airy no-bake peach lemon chiffon pie: gelatin-set peaches and tangy lemonade folded with whipped evaporated milk in a graham crust. A cool, fluffy summer dessert that skips the oven entirely.
YIELD
12 servingsPREP
20 minCOOK
10 minREADY
2 hrsA cool, cloud-light pie for peach season, no oven required. This is a classic chiffon: a peach-and-lemon gelatin base lightened with whipped evaporated milk until it’s airy and mousse-like.
The whipped evaporated milk is a clever, lighter stand-in for whipped cream, but it has one demand: it has to be very cold to whip up fluffy. Chill the milk, the bowl, and the beaters first, or it won’t hold air.
Timing the gelatin matters too. Chill the lemonade-peach mixture only until it mounds slightly when dropped from a spoon, that half-set stage. Too liquid and it won’t hold the whipped milk’s air; too firm and it won’t fold in smoothly.
Tangy lemonade concentrate sharpens the sweet peaches, and a graham crust gives it a buttery base. Fold gently, pour into the crust, chill until firm, and crown with extra peach slices just before serving.
Pro Tips
- Chill the evaporated milk, bowl, and beaters well; cold is the only way it whips fluffy.
- Chill the gelatin mixture only until it mounds slightly before folding in the whipped milk.
- Fold gently to keep all that whipped-in air for a light, chiffon texture.
- Chill the assembled pie at least three hours so it sets firm enough to slice.
Variations
- Use frozen lemonade or limeade concentrate for the citrus tang.
- Swap peaches for apricots, nectarines, or mango.
- Top with fresh whipped cream and toasted almonds for extra flair.
Ingredients
Directions
In a 1½-quart, heat-resistant, non-metallic bowl, mix gelatine sugar and salt.
Drain liquid from peaches into a glass measuring cup and add water.
Add peach liquid mixture to gelatine mixture.
Heat gelatin mixture in Microwave Oven 3 minutes.
Stir every 45 seconds.
Add undiluted lemonade concentrate to hot gelatine mixture.
Chill in refrigerator until mixture mounds slightly when dropped.
While lemonade mixture is chilling, whip chilled evaporated milk.
Fold whipped evaporated milk into chilled gelatine mixture.
Arrange peach slices on bottom of graham cracker crust.
Pour mixture into pie crust.
Chill three hours or until firm. Garnish top of pie with peach slices just before serving.
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