Peach Chiffon Pie Recipe

Introduction

Peach Chiffon Pie is a light and airy dessert perfect for summer. Fresh peach puree combined with whipped cream and a delicate gelatin-based filling creates a refreshing treat that’s both fruity and fluffy.

Ingredients

• For the crust:
• 1 cup graham cracker crumbs
• 4 tbsp melted butter
• For the 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. Step 1: Preheat the oven to 350°F (175°C). 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. Bake for 10 minutes, then set aside to cool.
2. Step 2: Whip the cream until soft peaks form. Add vanilla and continue whipping until fully combined. Set aside.
3. Step 3: In a bowl, mix the peach puree with lemon juice and red food coloring. The lemon juice prevents browning and the food coloring gives a subtle pink blush to the puree.
4. Step 4: Sprinkle the gelatin over ½ cup of the peach puree. Microwave the mixture for 15 seconds, stir, then repeat heating and stirring in 15-second intervals until the gelatin dissolves and the mixture is very hot.
5. Step 5: Combine the hot gelatin mixture with the remaining peach puree. Refrigerate for 10 minutes to cool slightly.
6. Step 6: Place egg whites and sugar in a heatproof bowl. Set the bowl over a pot of simmering water and whisk continuously until the mixture reaches 160°F (or is very hot but not boiling).
7. Step 7: Remove from heat and beat the egg whites with an electric mixer until soft peaks form.
8. Step 8: Gently fold the peach gelatin mixture into the whipped egg whites, then fold in the whipped cream until fully incorporated.
9. Step 9: Pour the filling into the prepared crust and refrigerate for 2 to 3 hours or until firm before serving.

Tips & Variations

• Use ripe but firm peaches for the freshest flavor and best puree consistency.
• For a nutty crust, substitute half the graham cracker crumbs with crushed almonds or pecans.
• Add a splash of peach schnapps or rum to the peach puree for an adult twist.
• If you prefer a firmer pie, increase the gelatin by half an envelope.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat is not recommended as the texture will be lost. Best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Fresh peaches provide the best flavor and texture, but if using canned peaches, drain them well and blend thoroughly. The pie may be slightly less vibrant.

Is it safe to use raw egg whites in this recipe?

The egg whites are heated to 160°F during the cooking process to ensure safety by reducing the risk of salmonella, making it safe to consume.

Peach Chiffon Pie Recipe

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★★★★★

4.6 from 60 reviews

• Author: Thomas
• Total Time: 3 hours 40 minutes
• Yield: 8 servings 1x

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Description

Peach Chiffon Pie is a light and airy dessert featuring a graham cracker crust filled with a luscious whipped cream and peach puree mixture. Enhanced with a touch of lemon juice and a hint of red food coloring for a beautiful blush, this chilled pie is perfect for summer gatherings or any occasion needing a refreshing, fruity treat.

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Ingredients

Scale 1x2x3x

Crust

• 1 cup graham cracker crumbs
• 4 tbsp melted butter

Filling

• 1 cup whipping cream
• 1 tsp vanilla extract
• 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

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Instructions

1. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust.
2. Prepare and Bake the Crust: In a nine-inch deep-dish pie pan, combine the graham cracker crumbs with the melted butter. Press the mixture firmly into the bottom and up the sides of the pan using a large spoon or spatula. Bake for 10 minutes, then allow to cool.
3. Whip the Cream: Using an electric mixer, whip the cream until soft peaks form. Add the vanilla extract and continue whipping until it’s fully incorporated and the cream is smooth.
4. Mix Peach Puree: Combine the peach puree with lemon juice and red food coloring. The lemon juice prevents the peach puree from darkening, while the red food coloring gives it a subtle pink blush.
5. Dissolve Gelatin: Sprinkle the unflavored gelatin over ½ cup of the peach puree. Microwave this mixture in 15-second intervals, stirring in between, until the gelatin dissolves completely and the mixture is hot.
6. Chill Gelatined Puree: Mix the hot gelatin peach puree back into the remaining peach puree and refrigerate it for 10 minutes to start setting.
7. Prepare Egg Whites: Place egg whites and 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°F or feels very hot but not boiling. Remove from heat and beat with an electric mixer until soft peaks form.
8. Combine Mixtures: Gently fold the cooled peach mixture into the egg whites, then fold in the whipped cream until evenly combined and airy.
9. Chill the Pie: Pour the filling into the baked pie crust and refrigerate for 2 to 3 hours, or until the pie is firm and set.
10. Serve and Store: Serve chilled and store any leftovers in the refrigerator to maintain freshness.

Notes

• The lemon juice helps keep the peach puree from turning brown and maintains a fresh color.
• Use red food coloring sparingly; it’s intended to add only a slight blush to the peach filling.
• Heating egg whites with sugar before whipping ensures safety by pasteurizing the eggs.
• Refrigerate the pie thoroughly to allow the gelatin to set properly, resulting in the perfect chiffon texture.
• This pie is best served chilled and consumed within 2-3 days for optimal freshness.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peach Chiffon Pie, chiffon pie, peach dessert, graham cracker crust, whipped cream pie, summer pie recipe, no-bake filling, gelatin dessert