Peach Chiffon Pie

Peach Chiffon Pie is the ultimate summer dessert that combines the sweet, sun-ripened flavor of fresh peaches with a light, airy texture that melts in your mouth. This homemade Peach Chiffon Pie is made with real peach puree, fluffy whipped cream, and billowy meringue folded together into a delicate filling, all nestled inside a buttery graham cracker crust. It is refreshing, elegant, and surprisingly simple to prepare. Whether you are hosting a backyard gathering or craving a nostalgic American dessert, this pie delivers vibrant flavor and beautiful presentation in every slice.

Why You’ll Love This Peach Chiffon Pie

There are countless reasons to fall in love with this Peach Chiffon Pie.

First, it showcases fresh peaches at their peak. Using six to seven ripe peaches creates a naturally sweet, fragrant puree that tastes like pure sunshine. The touch of lemon juice enhances the fruit while keeping the color bright and beautiful.

Second, the texture is absolutely irresistible. The combination of whipped cream and gently heated meringue gives the pie a cloud like consistency. It is lighter than traditional custard pies, yet rich enough to feel indulgent.

Third, it is perfect for entertaining. This pie sets beautifully in the refrigerator, making it an excellent make ahead dessert. Slice it at the table for a stunning presentation that feels both classic and impressive.

Finally, it is a nostalgic American favorite that never goes out of style. Simple ingredients, easy steps, and fresh flavor make it a recipe you will return to again and again.

Ingredients

Crust

• 1 cup graham cracker crumbs

• 4 tablespoons melted butter

For the Filling

• 1 cup whipping cream

• 1 teaspoon vanilla

• 2 cups peach puree from 6 to 7 ripe, peeled, pitted peaches

• 1 tablespoon lemon juice

• 2 drops red food coloring

• 2 envelopes unflavored gelatin

• 3 large egg whites

• 1 cup granulated sugar

Step-by-Step How to Make Peach Chiffon Pie

Preheat your oven to 350 degrees. In a nine-inch deep dish pie pan, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of the pan using a spoon or spatula. Bake for 10 minutes, then remove and allow the crust to cool completely.

In a mixing bowl, whip the cream until soft peaks form. Add the vanilla and continue whipping just until combined. Set aside in the refrigerator to keep chilled.

In a separate bowl, combine the peach puree, lemon juice, and red food coloring. The lemon juice helps prevent the peaches from darkening, and the food coloring adds a soft blush tone.

Sprinkle the gelatin over one-half cup of the peach puree. Microwave for 15 seconds, stir, then repeat heating in short intervals until the mixture is very hot and the gelatin has fully dissolved. Stir this hot mixture into the remaining peach puree. Refrigerate for about 10 minutes to cool slightly.

Place the egg whites and sugar in a heatproof bowl. Set the bowl over a pan of gently simmering water. Whisk constantly until the mixture reaches 160 degrees and feels very hot to the touch. Remove from heat and beat with an electric mixer until soft peaks form.

Gently fold the cooled peach mixture into the meringue. Then carefully fold in the whipped cream until fully incorporated and light.

Pour the filling into the cooled crust and smooth the top. Refrigerate for 2 to 3 hours, or until the pie is fully set. Keep refrigerated until ready to serve.

Helpful Tips

Use fully ripe peaches for the best flavor. They should yield slightly when pressed and have a strong, sweet aroma.

Chill your mixing bowl before whipping cream to help it reach soft peaks more quickly.

When dissolving gelatin, make sure it becomes completely clear and smooth before mixing with the remaining puree. Undissolved gelatin can create lumps.

Fold gently when combining mixtures. Overmixing can deflate the airy texture that makes chiffon pie so special.

Allow the pie to set completely before slicing for clean, beautiful pieces.

Substitutions And Variations

If fresh peaches are out of season, you can use frozen peaches. Thaw and drain them well before pureeing.

Swap graham cracker crumbs for vanilla wafer crumbs or digestive biscuits for a slightly different flavor profile.

Add a tablespoon of peach liqueur to the puree for a more sophisticated twist.

For a no-bake crust option, simply refrigerate the pressed graham cracker crust for 30 minutes instead of baking.

You can also experiment with other fruits like strawberries or mango while keeping the same chiffon technique.

Storage Instructions

Peach Chiffon Pie should always be stored in the refrigerator. Cover it loosely with plastic wrap or store it in an airtight container to prevent it from absorbing other flavors.

It will keep well for up to 3 days. The texture is best within the first 48 hours.

Freezing is not recommended, as the delicate whipped filling may lose its light structure once thawed.

Nutritional Information

Per serving, based on 8 slices, approximate values:

Calories 320
Fat 18 grams
Carbohydrates 38 grams
Protein 4 grams
Sugar 30 grams

These values may vary depending on the size of peaches and specific brands of ingredients used.

Serving Suggestions

Serve Peach Chiffon Pie chilled for the best texture and flavor. Garnish with freshly sliced peaches, a dollop of whipped cream, or a few mint leaves for a pop of color.

This pie pairs beautifully with iced tea, sparkling lemonade, or a light dessert wine. It is perfect for summer barbecues, holiday dinners, or weekend family gatherings.

For a more elegant presentation, add thin peach slices arranged in a fan pattern across the top just before serving.

Frequently Asked Questions About Peach Chiffon Pie

Can I make Peach Chiffon Pie ahead of time?
Yes, this pie is ideal for making ahead. Prepare it the day before serving and allow it to chill overnight for best results.

How do I know when the pie is fully set?
The filling should feel firm to the touch and not jiggle excessively in the center. It typically sets within 2 to 3 hours in the refrigerator.

Can I skip the food coloring?
Absolutely. The coloring is purely optional and only enhances the pink hue. The flavor will remain the same without it.

Is it safe to heat the egg whites with sugar?
Yes. Heating the egg whites and sugar to 160 degrees ensures they are safe to consume and creates a stable meringue.

Can I use canned peaches?
Fresh peaches are best for flavor, but well-drained canned peaches can work in a pinch. Just reduce added sugar slightly if they are packed in syrup.

Final Thoughts

Thank you so much for spending time in the kitchen with this Peach Chiffon Pie recipe. This dessert holds a special place in my heart because it brings together the sweetness of fresh peaches and the light, airy texture that makes every bite feel like a celebration of summer. I love how simple the steps are and how impressive the final result looks on the table. I truly hope you enjoy making and sharing this pie as much as I do. Wishing you joyful baking moments and many delicious slices ahead. Happy cooking, and thank you for being part of this wonderful food-loving community.

Peach Chiffon Pie

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• Author: Lisa
• Total Time: 3 hours 30 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Peach Chiffon Pie is a light, airy dessert made with fresh peach puree, whipped cream, and a buttery graham cracker crust. This classic American pie delivers bright peach flavor with a smooth, cloud like texture that sets beautifully in the refrigerator. Perfect for summer gatherings, holidays, or make ahead entertaining.

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Ingredients

Scale 1x2x3x

For the Crust
1 cup graham cracker crumbs

4 tablespoons melted butter

For the Filling
1 cup whipping cream

1 teaspoon vanilla extract

2 cups fresh peach puree from 6 to 7 ripe peaches, peeled and pitted

1 tablespoon lemon juice

2 drops red food coloring optional

2 envelopes unflavored gelatin

3 large egg whites

1 cup granulated sugar

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Instructions

1. Preheat your oven to 350 degrees. In a nine inch deep dish pie pan, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of the pan using a spoon or spatula. Bake for 10 minutes, then remove and allow the crust to cool completely.
2. In a mixing bowl, whip the cream until soft peaks form. Add the vanilla and continue whipping just until combined. Set aside in the refrigerator to keep chilled.
3. In a separate bowl, combine the peach puree, lemon juice, and red food coloring. The lemon juice helps prevent the peaches from darkening, and the food coloring adds a soft blush tone.
4. Sprinkle the gelatin over one half cup of the peach puree. Microwave for 15 seconds, stir, then repeat heating in short intervals until the mixture is very hot and the gelatin has fully dissolved. Stir this hot mixture into the remaining peach puree. Refrigerate for about 10 minutes to cool slightly.
5. Place the egg whites and sugar in a heatproof bowl. Set the bowl over a pan of gently simmering water. Whisk constantly until the mixture reaches 160 degrees and feels very hot to the touch. Remove from heat and beat with an electric mixer until soft peaks form.
6. Gently fold the cooled peach mixture into the meringue. Then carefully fold in the whipped cream until fully incorporated and light.
7. Pour the filling into the cooled crust and smooth the top. Refrigerate for 2 to 3 hours, or until the pie is fully set. Keep refrigerated until ready to serve.

Notes

Use fully ripe peaches for best flavor and natural sweetness.

Make sure gelatin is completely dissolved to prevent lumps.

Heat egg whites to 160 degrees for food safety and stable meringue.

Pie sets best when chilled at least 3 hours.

Store refrigerated and serve cold.

• Prep Time: 20 minutes
• Cook Time: 10 minutes + Chill Time: 3 hours
• Category: Dessert
• Method: Baked crust plus chilled filling
• Cuisine: American