Peach Chiffon Pie
Place peaches in glass bowl, top with sugar and let stand for 30 minutes.
Soften gelatin in cold water first, then fully dissolve in hot water. Cool. (You can pop it in freezer to do so.)
Mix peaches, lemon juice and a dash of salt. Chill until partially set.
Whip cream and gently fold into chilled peach mixture.
Pour into pie crust and chill until completely set – overnight is best.
For graham cracker pie crust:
Pulse graham crackers in food processor until crumbly. Add butter and pulse until a wet mixture forms and butter is spread evenly throughout.
Press into 9-inch pie plate.
Add all ingredients to a shaker with ice and shake thoroughly. Strain into a coupe glass.