Jennifer Garner And Her Mom Cooked Their Favorite Summer Dessert Together—And Only We Have The Original Recipe

This summery pie recipe first appeared in the Southern Living annual cookbook more than 30 years ago.

You might know Jennifer Garner best as a Hollywood actor and producer. (We’ll never say "no" to revisiting the magic that is 13 Going on 30!) Or perhaps a mom of three. But she's also a dedicated daughter and sister, and can definitely hold her own in the kitchen, too!

Born in Houston, Texas and raised in Charleston, West Virginia, Garner’s cooking chops have bloomed alongside her close friendship with Ina Garten. But the celeb has been able to hold her own—and create some magazine-worthy cuisine—for years before she met her Food Network star BFF.

Jennifer has been cooking and baking with her mom, Pat Garner, since she was young, and we received the most charming reminder of this in a recent Instagram Reel. Her cooking demos always catch our eye, but this one in particular made us swoon because Pat and Jen were whipping up a timeless recipe from the 1989 edition of our Southern Living Cookbook: Peach Chiffon Pie by Mrs. Clifford B. Smith, Sr., from White Hall, Maryland.

"We’re making one of my childhood favorite pies,” Jennifer says. “You can tell it’s loved, because the page is dirty."

A little context: This new video is one of dozens in her #PretendCookingShow social media series, which Garner launched in December 2017. Her playful, easy-to-follow how-to cooking videos have grown somewhat of a cult following, with some single videos racking up more than two million views on YouTube alone.

Admittedly, we're a little biased because of the source of the recipe, but we have a feeling this one might set a new record; just 9 days after the Reel debuted, it has racked up more than 310,000 likes and 6,500 comments on Instagram.

"Mom’s pie had an irresistible crunch [to] chew ratio. Just sweet enough, not a bit more. And the filling—peaked whipped cream with berries and/or whatever stone fruit smelled fresh at the fruit stand—absolute summer heaven,” Jennifer explains in the caption. “Perfect for company, but with middle-of-the-week ease, this Southern Living standard felt just right for a Pretend Cooking Show with Pat Garner."

Get The Recipe: Peach Chiffon Pie

Related: Vintage Southern Pie Recipes We Still Love

This is an easy riff on classic chiffon pie. Instead of a filling that features custard, meringue, and fruit filling, this pie recipe calls for simply combining whipped cream and fruit. (The Garners opt for strawberries instead of peaches.) Then the meringue element joins the party in the unique crust, which is essentially a baked meringue that gets its sturdy-enough texture from saltine crackers and chopped pecans. Light and airy yet crunchy and chewy, Jennifer says each bite of this pie is "kind of like Eton mess," a parfait-like British dessert.

Feeling inspired to recreate this Peach Chiffon Pie? The Garners walk us through it.

• Start by preheating the oven to 325°F and placing a medium metal bowl in the refrigerator to chill it to aid in whipped cream-making later.

• Then in a large bowl, add 3 egg whites. This will act as the foundation of the crust. Use a hand mixer to whip on high until they form foamy stiff peaks.

• Using a spatula, fold in 1/4 teaspoon baking powder, 2/3 cup saltine cracker crumbs (from about 17 crackers), 1/2 cup chopped pecans, and 1 teaspoon vanilla extract.

• In a buttered pie pan, use clean hands to press down the meringue mixture until it resembles a smooth crust. Bake for 30 minutes.

• While the crust firms up in the oven, turn your attention to the filling. Mrs. Smith’s original recipe called for 2 cups of sliced peaches, but the Garners opted for 2 cups of sliced strawberries. An equal amount of any stone fruit or berry should do. In a medium bowl, coat your 2 cups of sliced fruit with 1 cup of sugar. Retrieve the chilled metal bowl (“cream whips better if it’s cold,” Pat advises), then use a hand mixer outfit with clean beaters to whip 1 cup whipping cream, gradually adding 2 tablespoons sugar and a splash of vanilla extract, until soft peaks form. (P.S. Worried about your whipped cream holding up? Here’s the secret ingredient that will help it stay beautifully-fluffy longer.)

• Use a spatula to fold the sugar-coated fruit slices into the whipped cream. Once the meringue crust is cooked and cooled, spoon the fruity whipped cream on top, decorate with more fruit, and chill until it’s time to slice and serve.

Fans piped up in the comments to say, "I still have that same cookbook! ❤️" Another added, "I have this exact book and about 15 more from my husband’s nana. Will have to try this recipe!!!"

And speaking of nanas, we even heard from Clifford B. Smith, who comments on Garner’s Reel to say, "That is my grandmother's recipe! So amazing to see it still being enjoyed!"

It’s definitely still being enjoyed, Smith family, and continues to be one of our treasured heirloom recipes even 34 years later. It's clear we’re not the only ones who feel that way, too!

If you, too, are feeling inspired to make this classic pie (or make it again), get the recipe for Peach Chiffon Pie.

For more Southern Living news, make sure to sign up for our newsletter!

Read the original article on Southern Living.