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Easy Peach Chiffon Pie

• 8 oz. biscoff cookies, ground to crumbs

• ½ C. butter

• ½ C. sugar

• 1 tsp. salt

• 3.5 gelatin sheets, bloomed

• ½ C. sugar

• ½ tsp. salt

• 3 C. palisade peaches, small dice

• 2 T. ice cold water

• 1 C. heavy cream

1. Prepare the pie shell: Combine the cookies, butter, sugar, and salt in a bowl and crumb together well.

2. Spread the crumb evenly throughout the bottom of a 9 inch pie shell. Bake the shell in a 350 degree oven for 8 minutes. Remove and let cool.

3. Meanwhile, bloom the gelatin in ice water for 10 mintues.

4. In a bowl, combine the peaches with the sugar and salt. Transfer the mixture to a pan over medium heat – remove the gelatin from the water, squeeze out all liquid and add to the peaches in the pan. Cook gently until the gelatin dissolves. Remove the peach mixture from the pan, add the cold water and set aside to cool slightly.

5. In a stand mixer, whip the cream to heavy peaks. When the peach mixture is cooled enough to not deflate the cream, gently fold the peach mixture into the cream. Do not deflate the cream.

6. When all is combined well, transfer the mixture to the prepared pie shell and refrigerate for 3-4 hours until set.