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Peach Chiffon Pie Recipe

★★★★★

4.6 from 60 reviews
  • Author: Thomas
  • Total Time: 3 hours 40 minutes
  • Yield: 8 servings 1x

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.

Ingredients

Scale

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

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

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