Introduction

Peach Chiffon Pie is a light, airy dessert bursting with fresh peach flavor and a delicate, creamy texture. This pink-hued pie combines a buttery graham cracker crust with a fluffy filling that’s perfect for warm weather or any time you crave a refreshing treat.

Ingredients

1 cup graham cracker crumbs
4 tbsp melted butter
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

Step 1: Preheat the oven to 350 degrees Fahrenheit. In a nine-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 using a large spoon or spatula. Bake for 10 minutes, then remove and let cool.
Step 2: Whip the cream until soft peaks form. Add the vanilla and continue whipping until well combined. Set aside.
Step 3: In a separate bowl, mix the peach puree, lemon juice, and red food coloring. The lemon juice helps prevent the puree from darkening, while the food coloring gives it a soft pink hue.
Step 4: Sprinkle the gelatin over 1/2 cup of the peach puree. Heat this mixture in the microwave for 15 seconds, then stir well. Repeat heating and stirring in 15-second intervals until the mixture is very hot and the gelatin has completely dissolved. Combine this hot mixture with the remaining peach puree and refrigerate for 10 minutes.
Step 5: Place the egg whites in a heatproof bowl. Stir in the sugar. Set the bowl over a pan of simmering water and whisk continuously until the mixture reaches 160 degrees Fahrenheit or feels very hot but does not boil. Remove from heat.
Step 6: Using an electric mixer, beat the egg white mixture until soft peaks form.
Step 7: Gently fold the chilled peach mixture into the beaten egg whites. Then fold in the whipped cream until the mixture is smooth and well combined.
Step 8: Pour the filling into the cooled crust. Refrigerate the pie for two to three hours or until firm before serving.

Tips & Variations

Use ripe, in-season peaches for the best flavor and natural sweetness in the puree.
If peaches are not available, substitute with nectarines or apricots for a similar taste.
To make the crust extra crunchy, add a tablespoon of sugar to the graham cracker crumbs before baking.
For extra color, add a few more drops of red food coloring gradually to reach your desired pink blush.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the light, airy texture. When ready to serve, you can let it sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing, as it may alter the texture of the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for the puree?

Yes, thaw and drain any excess liquid from frozen peaches before pureeing to avoid making the filling too watery.

Is it safe to eat raw egg whites in this pie?

This recipe uses a safe method of heating the egg whites with sugar to 160°F, which helps eliminate the risk associated with raw egg whites while maintaining their fluffiness.

Peach Chiffon Pie Recipe

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Peach Chiffon Pie is a light and airy dessert featuring a graham cracker crust filled with a luscious peach puree and delicate whipped cream mixture. This no-bake pie combines the fresh flavor of ripe peaches with smooth whipped cream and a hint of lemon, resulting in a refreshing and elegant treat perfect for warm weather or special occasions.

Author: Ella
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 3 hours 35 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 (about 2 tbsp)
3 large egg whites
1 cup granulated sugar

Instructions

Prepare the crust: 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 crumb mixture firmly into the bottom and up the sides of the pan using a large spoon or stiff spatula. Bake the crust for 10 minutes, then remove from oven and let cool.
Whip the cream: In a mixing bowl, whip the cream until soft peaks form. Add the vanilla extract and continue whipping until fully incorporated and soft peaks remain.
Prepare the peach puree: In a bowl, combine the peach puree, lemon juice, and red food coloring. The lemon juice helps prevent the puree from turning dark, while the red food coloring gives it a subtle pink hue.
Dissolve the gelatin: Sprinkle the gelatin evenly over 1/2 cup of the peach puree. Microwave the mixture in 15-second intervals, stirring after each until the mixture is very hot and the gelatin is completely dissolved. Combine this hot gelatin-peach mixture with the remaining peach puree and refrigerate for 10 minutes.
Cook the egg whites: Place the egg whites and sugar in a metal or heat-safe glass bowl. Place this bowl over a pan of simmering water on the stove (double boiler method). Heat the mixture, stirring constantly, until it reaches 160°F (71°C) or is very hot to the touch but not boiling. Remove from heat.
Whip the egg whites: Beat the heated egg white mixture with an electric mixer until soft peaks form, resulting in a glossy meringue.
Combine filling components: Gently fold the chilled peach puree mixture into the whipped egg whites. Then fold in the whipped cream mixture carefully to maintain the airy texture.
Chill and set: Pour the filling into the cooled graham cracker crust. Refrigerate the pie for 2 to 3 hours, or until the filling is firm and set. Keep stored in the refrigerator until ready to serve.

Notes

The lemon juice added to the peach puree prevents browning and keeps the color fresh.
A few drops of red food coloring add a natural blush color to the peach filling but can be omitted if preferred.
Heating the egg whites with sugar to 160°F ensures food safety by cooking the eggs for mousse-like texture.
Use a deep-dish pie pan for adequate filling volume and structure.
Make sure to fully dissolve the gelatin to avoid lumps in the filling.

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