Dessert

Peach Chiffon Pie Recipe

ByNaomi Fletcher January 28, 2026January 28, 2026

Introduction

Peach Chiffon Pie is a light and airy dessert that perfectly captures the fresh sweetness of ripe peaches. This no-bake pie features a buttery graham cracker crust and a fluffy, creamy filling with a delicate blush of pink. It’s an ideal treat for warm weather and peach season.

A white plate holds a peach tart with a golden crust and smooth cream filling. The tart is topped with evenly spaced, bright orange peach slices arranged in a circle around the center. On top of the peaches, there is a ring of white whipped cream dollops, each fluffy and swirled, creating a decorative border. A slice of the tart is cut out, showing the creamy layer and crust inside. Around the plate, there are fresh whole and halved peaches and small bowls with baking ingredients on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs
4 tbsp melted butter
1 cup whipping cream
1 tsp vanilla
2 cups peach puree (from 6–7 ripe, peeled, pitted peaches)
1 tbsp lemon juice
2 drops red food coloring
2 envelopes unflavored gelatin
3 large egg whites
1 cup granulated sugar

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: In a 9-inch deep-dish pie pan, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of the pan using a spoon or spatula. Bake the crust for 10 minutes, then remove and let cool.
Step 3: Whip the cream until soft peaks form. Add the vanilla and continue whipping until well combined.
Step 4: In a bowl, mix together the peach puree, lemon juice, and red food coloring. The lemon juice prevents darkening, while the red coloring gives a blush of pink.
Step 5: Sprinkle the gelatin over 1/2 cup of the peach puree. Heat this mixture in the microwave for 15 seconds, stir, and repeat heating and stirring every 15 seconds until the gelatin is fully dissolved and the mixture is hot. Combine this with the remaining peach puree and refrigerate for 10 minutes.
Step 6: Place the egg whites and sugar in a metal or glass bowl. Set the bowl over a pan of simmering water and whisk continuously until the mixture reaches 160 degrees Fahrenheit or is very hot to the touch but not boiling. Remove from heat and beat with an electric mixer until soft peaks form.
Step 7: Gently fold the peach mixture into the egg white mixture, then fold in the whipped cream until fully incorporated.
Step 8: Pour the filling into the prepared crust and refrigerate for 2 to 3 hours, or until firm. Keep refrigerated until ready to serve.

Tips & Variations

Use fresh, ripe peaches for the best flavor and natural sweetness.
If peaches are not in season, substitute with canned or frozen peach puree, draining any excess liquid.
For a nutty twist, sprinkle chopped toasted almonds on top before serving.
To avoid food coloring, you can omit it; the pie will have a natural creamy peach color.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, serve chilled or at room temperature, as reheating is not recommended to maintain the pie’s airy texture.

How to Serve

A round peach tart sits on a white marbled surface, with a golden-brown crust forming the base and edges. The tart is topped with thin, bright orange peach slices arranged in a neat circular pattern at the center. Around the peach slices, there is a ring of light, creamy off-white whipped cream piped in soft swirls. The tart is accompanied by fresh whole and halved peaches scattered nearby. In the background, there are bowls of flour, eggs, and milk, along with a white pitcher and some plates that match the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit instead of peaches?

Yes, you can substitute other soft fruits like mango, strawberry, or raspberry puree, adjusting lemon juice and gelatin amounts as needed for texture and flavor.

Do I have to bake the crust?

Baking the graham cracker crust helps it set firmly and enhances the buttery flavor, but if you’re short on time, chilling the crust in the freezer can also work as a no-bake option.