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Peach Chiffon Pie Recipe

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★★★★★

4.9 from 147 reviews

This light and airy Peach Chiffon Pie features a crisp graham cracker crust filled with a fluffy, creamy peach filling. Made from fresh peach puree, whipped cream, and gently folded-in egg whites, this dessert is a perfect balance of sweet and refreshing flavors with a delicate blush of pink. Ideal for summertime or any occasion that calls for a cool, fruity treat.

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
  • 3 large egg whites
  • 1 cup granulated sugar

Instructions

  1. Preheat and prepare crust: Preheat your oven to 350°F (175°C). 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 to form an even crust.
  2. Bake the crust: Place the pie pan in the oven and bake for 10 minutes until the crust is set and lightly toasted. Remove from oven and allow to cool slightly.
  3. Whip the cream: In a mixing bowl, whip the heavy cream until soft peaks form. Add the vanilla extract and continue whipping until fully combined and creamy. Set aside.
  4. Prepare peach puree mixture: In a separate bowl, combine the peach puree, lemon juice, and red food coloring. The lemon juice prevents the puree from darkening, and the red food coloring adds a subtle pink tint to the filling.
  5. Dissolve gelatin: Sprinkle the gelatin evenly over 1/2 cup of the peach puree. Microwave the mixture for 15 seconds, stir, then heat for another 15 seconds and stir again. Repeat this process until the mixture is very hot and the gelatin is completely dissolved. Combine this hot gelatin-peach mixture with the remainder of the peach puree and refrigerate for 10 minutes until slightly thickened.
  6. Heat and beat egg whites: Place the egg whites and sugar in a heatproof metal or Pyrex bowl. Set the bowl over a pan of simmering water on the stove and whisk continuously until the mixture reaches 160°F (71°C) or is very hot but not boiling. Remove from heat and beat the egg whites with an electric mixer until soft peaks form.
  7. Combine mixtures: Gently fold the chilled peach puree mixture into the beaten egg whites. Then fold in the whipped cream until the mixture is smooth and well combined.
  8. Chill and set: Pour the filling into the prepared crust. Refrigerate the pie for 2 to 3 hours or until firm and well set. Keep refrigerated until ready to serve.

Notes

  • Lemon juice helps prevent the peach puree from turning brown and maintains a fresh appearance.
  • A few drops of red food coloring add a subtle blush of pink to the filling, enhancing the pie’s presentation.
  • Heating the egg whites with sugar helps to stabilize and safely cook them, ensuring a smooth texture.
  • This pie should be kept refrigerated and served cold for the best texture and flavor.
  • Ensure the gelatin is fully dissolved to avoid lumps in the filling.

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

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