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.
Ingredients
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
Instructions
- 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.
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