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; 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; 1 cup whipping cream; 1 tsp vanilla

Jump to Recipe

Introduction

Peach Chiffon Pie is a light and airy dessert that perfectly showcases the sweet, fresh flavor of ripe peaches. This refreshing pie combines a graham cracker crust with a creamy, fluffy filling that’s ideal for warm weather and special occasions.

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 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 the crust for 10 minutes and then let it cool.
Step 3: Whip the cream until soft peaks form. Add the vanilla and continue whipping until fully combined.
Step 4: In a bowl, combine the peach puree, lemon juice, and red food coloring. The lemon juice helps keep the puree from turning dark, and the red coloring gives it a subtle blush.
Step 5: Sprinkle the gelatin over 1/2 cup of the peach puree. Microwave this mixture for 15 seconds, stir, and repeat heating in 15-second increments until the gelatin is fully dissolved and the mixture is very hot.
Step 6: Mix the hot gelatin mixture back into the rest of the peach puree. Refrigerate for 10 minutes to cool slightly.
Step 7: Place the egg whites and sugar in a heatproof bowl and set it over a pan of simmering water. Heat while stirring constantly until the mixture reaches 160 degrees Fahrenheit or is very hot but not boiling. Remove from heat and beat with an electric mixer until soft peaks form.
Step 8: Gently fold the peach mixture into the egg whites, then fold in the whipped cream. Pour the filling into the prepared crust and refrigerate for 2 to 3 hours or until firm.

Tips & Variations

Use fresh, ripe peaches for the best flavor, or substitute with high-quality canned peach puree if fresh is not available.
Add a splash of peach liqueur to the puree for an adult twist.
For a decorative touch, top the pie with thin peach slices just before serving.

Storage

Store the peach chiffon pie covered in the refrigerator for up to 3 days. To serve, you can let it sit at room temperature for 10 minutes to soften slightly. Avoid freezing, as the texture may become watery upon thawing.

How to Serve

A slice of peach cheesecake with three visible layers sits on a white plate with a golden fork holding a bite of the cake. The bottom layer is a crumbly, light brown crust. The thick middle layer is creamy light pink with small chunks of peach inside. The top layer is a dollop of white whipped cream with half a bright orange peach slice on top. In the background, there is a clear bowl filled with whipped cream and another slice of the cheesecake on a white plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin powder instead of envelopes?

Yes, usually one envelope of gelatin equals about 2 1/2 teaspoons of powdered gelatin. Adjust accordingly if using powder.

What can I substitute for red food coloring?

If you prefer a natural alternative, a small amount of beet juice can add a blush of pink without altering the flavor significantly.