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No Bake Peach Chiffon Pie
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No Bake Peach Chiffon Pie
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Originally published in 1950 in our Recipes of the Old South and the Great Southwest cookbook, this Peach Chiffon Pie proves that good recipes are timeless. 

Prep time
Plan for

Chill 4-5 hours or overnight

8 slices
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No Bake Peach Chiffon Pie
Extra Fine Granulated Sugar
Prep time :
Plan For

Chill 4-5 hours or overnight

Yield :
8 slices


  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup peach juice
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 cup sieved peaches, cooked
  • 3/4 cup heavy cream, whipped
  • 9-inch baked pie crust or graham cracker crust


  1. Sprinkle gelatin over cold water and soak for 5 minutes. 
  2. Combine peach juice, sugar, and salt in a sauce pan and heat to boiling point. 
  3. Remove from heat. Add softened gelatin and stir until dissolved. 
  4. Stir in sieved peaches and lemon juice. 
  5. Chill until mixture congeals, approximately 20 minutes. 
  6. Beat until light and fold in whipped cream. 
  7. Pour into baked pie crust or graham cracker crust and chill again for 4-5 hours or overnight. 
  8. Garnish with peach halves and whipped cream if desired. 
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