Peach Chiffon Pie

Prep Time:
30 mins
Total Time:
6 hrs
1 9-inch pie

Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.


  • 6 ounces gingersnap cookies (about 22)

  • 4 tablespoons unsalted butter, melted

  • 1 ¼ teaspoons kosher salt

  • 1 tablespoon unflavored gelatin (from 2 envelopes)

  • 2 pounds peaches (5 to 6), coarsely chopped (5 cups), or 20 ounces frozen sliced peaches, plus wedges for serving (optional)

  • 2 tablespoons fresh lemon juice

  • ¾ cup sugar

  • 1 sprig basil

  • 1 ¼ cups heavy cream

  • ¾ teaspoon pure vanilla extract

  • Sugared Basil Leaves, for serving (optional)


  1. Pulse cookies in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish. Freeze until firm, 30 minutes.

  2. Meanwhile, sprinkle gelatin over 1/4 cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, 1/2 cup sugar, basil sprig, 3/4 cup water, and remaining 3/4 teaspoon salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.

  3. Meanwhile, beat cream with remaining 1/4 cup sugar and vanilla to soft peaks. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day. Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.

    peach chiffon pie
    Marcus Nilsson
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