Peach Chiffon Pie: Cloud-Like Texture

Instructions:

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom and up the sides of the 9-inch pie plate.
3. Chill the crust in the freezer for 10 minutes to set.
4. Whisk together sugar and cornstarch in the saucepan to remove lumps.
5. Stir in water and lemon juice over medium heat.
6. Simmer the mixture, stirring constantly, until it thickens and begins to bubble into a clear, thick syrup.
7. Fold in the diced peaches and remove from heat immediately.
8. Cool the peach mixture completely to room temperature.
9. Pour chilled heavy cream, powdered sugar, and vanilla into a cold bowl.
10. Beat on medium-high speed until stiff peaks form.
11. Gently fold the cooled peach base into the whipped cream using a rubber spatula, preserving the air bubbles.
12. Pour the filling into the chilled crust and refrigerate for 2 hours before serving.