Peach-Mango Chiffon Pie

This is a light and airy dessert and I wanted a crust that wasn’t heavy like pastry or coarse like graham crackers or cookies would be. Crisp rice cereal did the trick! To me, this is like peaches and cream taken to a new, melt-in-your mouth level.

Ingredients:

Crust:
2 ½ cups crisp rice cereal, like Rice Krispies®
¼ cup butter, melted
2 Tablespoons sugar

Pie Filling:

1 (1/4 ounce) packet (1 Tablespoon) unflavored gelatin
½ cup peach-mango juice, like V8 Fusion®
1½ cups heavy cream, whipped
¼ cup sugar
1 (15 ounce) can sliced peaches, drained
½ teaspoon lemon juice

Directions:

For the crust, preheat oven to 325 degrees F. Lightly crush the cereal by pulsing a few times in a food processor or placing in a plastic zip bag and rolling over with a rolling pin. You don’t want them pulverized, just lightly crushed. Put the cereal in a mixing bowl and stir in the melted butter and 2 Tablespoons sugar. Spray a 9 inch spring form pan with baking spray and pat the crust mixture into the bottom and slightly up the sides of the pan. Bake for 8 minutes. Remove from oven and let cool.

For the filling, dissolve gelatin in the juice for 10 minutes in a small saucepan. After the gelatin has dissolved for 10 minutes, bring the gelatin mixture up to low heat and cook for 5 minutes until the gelatin is fully dissolved. Turn off the heat and remove the pan from the stove, allowing it to come to room temperature. Meanwhile, beat the whipping cream until it just starts to thicken and add in the ¼ cup of sugar a bit at a time. Turn the mixer up to high and beat until stiff peaks form. In a large bowl, lightly break the peaches up into bite size chunks. Add in the lemon juice and the gelatin mixture and then fold in the whipped cream. Pile into your cooled crust and refrigerate at least two hours before serving. Garnish with a little more whipped cream and a sprig of mint if you like.
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