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Peach Chiffon Pie Recipe

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4 from 1 review

A light and airy Peach Chiffon Pie featuring a buttery graham cracker crust, fresh peach puree, fluffy whipped cream, and a delicate gelatin setting. This classic dessert balances creamy textures and fresh fruit flavors, perfect for a refreshing treat.

  • Total Time: 3 hours 25 minutes
  • Yield: 8 servings

Ingredients

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 Oven: Preheat the oven to 350°F (175°C) to prepare for baking the pie crust.
  2. Prepare the Crust: 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 stiff spatula. Bake in the preheated oven for 10 minutes until set and lightly golden.
  3. Whip Cream: Whip the cream using a mixer until soft peaks form. Add the vanilla extract and continue whipping until fully combined and creamy.
  4. Mix Peach Puree: In a bowl, mix together the peach puree, lemon juice, and red food coloring. The lemon juice prevents the puree from darkening, and the food coloring adds a subtle blush of pink.
  5. Dissolve Gelatin: Sprinkle the gelatin evenly over 1/2 cup of the peach puree. Microwave this mixture in 15-second intervals, stirring after each heating, until the gelatin completely dissolves and the mixture is very hot.
  6. Combine Puree Mixtures: Mix the hot gelatin-peach puree blend into the remaining peach puree and refrigerate for 10 minutes to slightly cool.
  7. Prepare Egg White Mixture: In a metal or Pyrex bowl, combine the egg whites and granulated sugar. Place the bowl over a pan of simmering water on the stove, and whisk constantly until the mixture reaches 160°F (71°C) or feels very hot without bubbling. Remove from heat.
  8. Beat Egg Whites: Using an electric mixer, beat the warmed egg white mixture until soft peaks form, ensuring it is light and airy.
  9. Fold Ingredients: Gently fold the cooled peach mixture into the egg whites. Then fold in the whipped cream until fully combined, maintaining the airy texture.
  10. Chill the Pie: Pour the filling into the baked crust. Refrigerate for 2 to 3 hours, or until the filling is firm and set.
  11. Serve: Keep the pie refrigerated until ready to serve for best freshness and texture.

Notes

  • Lemon juice in the peach puree prevents discoloration and helps maintain fresh flavor.
  • Adding red food coloring is optional but gives the pie a pretty, blush pink color.
  • Be careful when heating gelatin mixture in the microwave to avoid overheating.
  • Heating the egg whites with sugar is essential for safety and gives a stable meringue texture.
  • Use a deep-dish pie pan to hold the generous filling volume comfortably.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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