Honey Crunch Peach Chiffon Pie

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Servings: 8 slices

Light, fluffy and plumb full of peach flavor, this chilled pie is nestled in a sweet honey-crunch crust for a simple no-cook dessert that tastes like summer.

Ingredients

1 box (12-ounce) honey granola type cereal (we used Honey Bunches of Oats)

1 stick salted butter, softened

2 tablespoons peach gelatin powder

⅓ cup cold water

3 cups fresh or frozen peeled peaches, setting aside a few for garnish

2 tablespoons orange juice

½ cup sweetened condensed milk

2–3 tablespoons sugar as needed

1 pint heavy whipping cream, whipped to soft peaks

Yellow and red food coloring, optional (3 parts yellow + 1 part red)

Directions

For the crust, roughly crumble cereal with butter in a food processor. Spread into a 9-inch pie plate and refrigerate.
Scatter gelatin over cold water in a small bowl and let stand for 5 minutes to “bloom” and become spongy.
Purée peaches with juice and condensed milk. Blend in bloomed gelatin until smooth. Taste and add sugar if needed, depending on sweetness of peaches.
Gently fold in half of the whipped cream. Leave as is or add a few drops of food coloring for a deeper peach color.
Spoon filling into crust and chill 4–6 hours.
Garnish with peaches and serve with remaining whipped cream.