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Peach Chiffon Pie Recipe

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★★★★★

4.7 from 123 reviews

This delicious Peach Chiffon Pie features a light and airy peach mousse filling set in a buttery graham cracker crust. Whipped cream and gelatin combine with fresh peach puree to create a refreshing and elegant dessert perfect for summer gatherings or any special occasion.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 4 tbsp melted butter

Filling

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie crust.
  2. Prepare Crust: In a nine-inch deep-dish pie pan, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom and up the sides of the pan with a large spoon or spatula. Bake the crust for 10 minutes, then remove and allow to cool.
  3. Whip Cream: Whip the whipping cream until soft peaks form using a mixer. Add the vanilla extract and continue whipping until the mixture is smooth and well combined.
  4. Mix Puree: In a bowl, mix the peach puree with lemon juice and a few drops of red food coloring to add a slight blush color and prevent browning.
  5. Dissolve Gelatin: Sprinkle the gelatin over ½ cup of the peach puree. Heat this mixture in the microwave in 15-second intervals, stirring well each time, until the gelatin is completely dissolved and the mixture is very hot. Combine this hot mixture with the remaining peach puree and refrigerate for 10 minutes to cool slightly.
  6. Cook Egg Whites: In a metal or Pyrex bowl, combine egg whites and granulated sugar. Place the bowl over a pan of simmering water and whisk continuously until the mixture reaches 160°F (71°C) or is very hot but not boiling. Remove from heat.
  7. Beat Egg Whites: Using an electric mixer, beat the warm egg white mixture until soft peaks form, creating a stable meringue.
  8. Combine Mixtures: Gently fold the cooled peach gelatin mixture into the meringue. Then fold in the whipped cream carefully to preserve the airy texture.
  9. Chill Pie: Pour the filling into the pre-baked graham cracker crust. Refrigerate for 2 to 3 hours, or until the pie is firm and set.
  10. Serve and Store: Store the pie in the refrigerator and serve chilled for the best flavor and texture.

Notes

  • The lemon juice in the peach puree prevents browning and keeps the color vibrant.
  • Red food coloring is used sparingly to give the peach filling a gentle blush, enhancing its visual appeal.
  • Heating the egg whites to 160°F ensures they are safe to eat by gently cooking them during preparation.
  • Folding the whipped cream and egg whites carefully helps maintain the pie’s light, airy texture.
  • Refrigerating the pie is essential to allow the gelatin to set completely for proper firmness.

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

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