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Peach Chiffon Pie Recipe

★★★★★

4.8 from 80 reviews
  • Author: Naomi
  • Total Time: 2 hours 25 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Peach Chiffon Pie is a light and fluffy dessert featuring a buttery graham cracker crust filled with a luscious peach puree chiffon filling. Whipped cream and gelatin combine with fresh peaches to create a silky texture, while a touch of lemon juice prevents discoloration. This pie is perfect for summer gatherings or any occasion where a refreshing, fruity dessert is desired.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 4 tbsp melted butter

Filling

  • 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

  1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the crust.
  2. Prepare Crust: In a 9-inch deep-dish pie pan, mix the graham cracker crumbs with the melted butter. Using a large spoon or stiff spatula, press the mixture firmly into the bottom and up the sides of the pan to form an even crust layer. Bake for 10 minutes until set and lightly toasted.
  3. Whip Cream: Whip the cream until soft peaks form. Add the vanilla extract and continue whipping until fully mixed and the cream holds its shape.
  4. Mix Peach Puree: In a bowl, combine the peach puree with lemon juice and red food coloring. The lemon juice prevents the puree from browning, and the food coloring gives a delicate blush tone to the peaches.
  5. Dissolve Gelatin: Sprinkle the gelatin over 1/2 cup of peach puree and let it soften briefly. Heat the mixture in the microwave in 15-second intervals, stirring each time until the gelatin fully dissolves and the mixture is very hot.
  6. Combine Gelatin Mixture: Stir the hot gelatin mixture back into the rest of the peach puree and refrigerate for 10 minutes to cool slightly.
  7. Heat Egg Whites: Place the egg whites and granulated sugar in a metal or Pyrex bowl. Set the bowl over a pan of simmering water on the stove and whisk continuously until the mixture reaches 160 degrees Fahrenheit or feels very hot but not boiling. Then remove from heat.
  8. Beat Egg Whites: Using an electric mixer, beat the heated egg white mixture until soft peaks form.
  9. Fold Mixtures Together: Gently fold the peach puree mixture into the beaten egg whites. Then fold in the whipped cream carefully to maintain a light and airy texture.
  10. Chill Pie: Pour the chiffon filling into the baked crust. Refrigerate the pie for 2 to 3 hours or until the filling is firm. Keep the pie refrigerated until serving.

Notes

  • The lemon juice prevents the peach puree from turning brown.
  • The red food coloring adds a subtle blush color without overpowering the natural peach flavor.
  • Heating the egg whites and sugar mixture ensures safety and helps achieve a stable meringue.
  • Folding the mixtures gently keeps the pie light and airy in texture.
  • If fresh peaches are out of season, canned or frozen peach puree could be used but may alter texture and flavor slightly.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Peach chiffon pie, peach dessert, summer pie, whipped cream pie, graham cracker crust, light fruit pie

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Find it online: https://naomifletcher.com/peach-chiffon-pie-recipe/