New This Month


Peach Chiffon Pie

Recipe photo courtesy of Marcus Nilsson

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

Source: Martha Stewart Living, June 2018
Total Time Prep Yield



Similar Recipes


How would you rate this recipe?
  • grannygoodman
    3 SEP, 2018
    I made it the first time with frozen peaches. Yuck! They were tough and tasteless. Second time with fresh peaches. Still no real peach taste. Third time was the charm. I added one chopped peach to the filling. That boosted the flavor to where I had expected it to be.
  • jewelweeksgmai
    29 AUG, 2018
    This pie was great, although the filling didn't taste very peachy, it's the peaches on top that made it taste peachy. Also I found the crust too salty even though I used half the salt called for in both the crust and the filling (I used normal salt not kosher) so I would eliminate salt altogether from the crust and use half the amount for the filling. To CKL's comment, I had no issues with adding the 1 TBSP gelatin to 1/4 cup of water, I really don't think it makes a difference, I just made sure the gelatin was fully dissolved when stirring it into the peach puree (which is no problem as the puree is still hot when you do this). The consistency of my pie was perfect so I wonder if there's another reason your pie didn't turn out well?
  • CKL19955683
    12 AUG, 2018
    Beware! This recipe as written has a mistake. It says " 1 tablespoon of gelatin to 1/4 cup water. If you follow this - which I foolishly did - you will wind up with an icy pie. Yuck. I went back and watched the video where she states to add 1 Tablespoon of gelatin to 1/2 cup cold water. Big difference!! When will I learn to stop trying MS recipes? They always contain critical errors and wind up to be a HUGE waste of time and food. :(
  • nancywrigh5343473
    22 JUL, 2018
    Absolute winner - made it the night before for brunch on a hot summer day. Light and delicious will make this again and again - our guests all agreed it was a keeper. No changes other than increased the amount of ginger snap cookies it was a little thin I felt the crust needed a bit more structure.

I'm in the mood for:

  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes