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Peach Chiffon Pie Recipe

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4.9 from 143 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Whip the egg whites: Beat the heated egg white mixture with an electric mixer until soft peaks form, resulting in a glossy meringue.
  7. 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.
  8. 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

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