Dessert

Peach Chiffon Pie Recipe

Name: Peach Chiffon Pie Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 3 h 30 min
Cuisine: American
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, and pitted peaches); 1 tbsp lemon juice; 2 drops red food coloring; 2 envelopes unflavored gelatin; 3 large egg whites; 1 cup granulated sugar

ByMaya bella January 18, 2026January 18, 2026

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Introduction

Peach Chiffon Pie is a light and luscious dessert perfect for summertime or any occasion that calls for a fruity treat. Its fluffy texture combined with the fresh peach flavor and a crisp graham cracker crust makes it irresistible and refreshing.

A round dessert with a thick, rough-textured white meringue base that has cracks and uneven edges. The meringue is topped with a thick layer of creamy white whipped topping mixed with small pieces of red and orange fruit. On the very top, there are three large slices of bright yellow peach arranged in a triangular pattern. The dessert sits on a white marbled surface, with a pale pink plate holding two gold forks and a glass of sparkling light orange drink nearby. There is also a pink cloth napkin with a pom-pom trim under the dessert. Photo taken with an iphone --ar 4:5 --v 7

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.
Step 2: In a nine-inch deep-dish pie pan, mix 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 stiff spatula. Bake the crust for 10 minutes, then set aside to cool.
Step 3: Whip the cream until soft peaks form. Add the vanilla and continue whipping until fully combined. Set aside.
Step 4: Combine the peach puree, lemon juice, and red food coloring in a bowl. The lemon juice prevents the puree from darkening, while the food coloring gives it a gentle blush of pink.
Step 5: Sprinkle the gelatin evenly over 1/2 cup of the peach puree. Heat this mixture in the microwave for 15 seconds, then stir. Repeat heating and stirring in 15-second intervals until the gelatin dissolves completely and the mixture is very hot.
Step 6: Mix the hot gelatin puree back into the remaining peach puree. Refrigerate this mixture for 10 minutes.
Step 7: Place egg whites and sugar in a metal or glass bowl. Set the bowl over a pan of simmering water. Whisk continuously until the mixture reaches 160 degrees Fahrenheit or feels very hot but not boiling. Remove from heat and beat with an electric mixer until soft peaks form.
Step 8: Gently fold the chilled peach mixture into the beaten egg whites, then fold in the whipped cream until well combined.
Step 9: Pour the filling into the cooled graham cracker crust. Refrigerate for 2 to 3 hours, or until the pie is firm.

Tips & Variations

Use ripe, sweet peaches for the best flavor and natural sweetness.
If fresh peaches aren’t available, substitute with good-quality canned peaches drained and pureed.
For extra texture, add a layer of sliced fresh peaches on top before serving.
To make the crust gluten-free, use gluten-free graham cracker crumbs.

Storage

Store the pie covered in the refrigerator for up to 3 days. The pie is best served chilled. If needed, let it sit at room temperature for 10 minutes before slicing for easier cutting. Avoid freezing, as the delicate texture may be compromised.

How to Serve

A single slice of cheesecake sits on a white plate, placed on a white marbled surface. The cheesecake has three clear layers: the bottom crust is brown and crumbly, the middle layer is smooth and creamy white, and the top is decorated with a dollop of white whipped cream. On top of the whipped cream and cheesecake are several thin slices of peach with bright orange and red hues, adding a fresh and colorful touch. Beside the plate, there is a sleek silver spoon partially shown. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen peaches for this pie?

Fresh ripe peaches are ideal for the best flavor and texture. If using frozen peaches, thaw and drain them well before pureeing to avoid excess moisture.

Is it safe to use raw egg whites in this recipe?

Yes, the egg whites are gently heated to 160 degrees Fahrenheit during preparation, which helps eliminate any risk by cooking them slightly before beating.