Print

Peach Chiffon Pie Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

This Peach Chiffon Pie is a light, airy dessert featuring a buttery graham cracker crust filled with a luscious peach-flavored chiffon made from fresh peach puree, whipped cream, and softly beaten egg whites. The pie has a delicate blush from a hint of red food coloring and is set with gelatin to achieve a perfect, fluffy texture.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 4 tbsp melted butter

Filling

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust.
  2. Prepare Crust: In a 9-inch deep-dish pie pan, combine graham cracker crumbs with melted butter. Using a large spoon or stiff spatula, press the mixture evenly into the bottom and up along the sides of the pan. Bake the crust for 10 minutes until set and slightly golden.
  3. Whip Cream: Whip the cream until soft peaks form. Add the vanilla extract and continue whipping until fully incorporated and smooth.
  4. Mix Peach Puree: Combine the peach puree with lemon juice and add two drops of red food coloring to give a subtle pink blush. The lemon juice helps prevent the peaches from darkening.
  5. Dissolve Gelatin: Sprinkle the gelatin over 1/2 cup of the peach puree and let it soften for a minute. Heat the mixture in the microwave for 15 seconds, stir, and repeat heating and stirring in 15-second increments until the gelatin dissolves completely and the mixture is very hot.
  6. Combine Gelatin Mixture: Stir the hot gelatin mixture into the remaining peach puree and refrigerate for 10 minutes to slightly thicken.
  7. Prepare Egg Whites: Place egg whites and granulated sugar in a metal or Pyrex bowl. Set the bowl over a pan of simmering water on the stove. Stir constantly with a whisk, heating the mixture until it reaches 160°F (or is very hot but not boiling). Remove from heat and beat with an electric mixer until soft peaks form.
  8. Fold Mixtures: Gently fold the peach puree mixture into the egg whites. Then fold in the whipped cream until the filling is fully combined and light.
  9. Chill Pie: Pour the filling into the cooled baked crust. Refrigerate the pie for 2 to 3 hours or until firm.
  10. Serve: Once chilled and set, serve the peach chiffon pie cold, storing any leftovers in the refrigerator.

Notes

  • The lemon juice prevents the peach puree from turning dark, maintaining a fresh color.
  • Use two drops of red food coloring for a blush of pink without overpowering the natural peach color.
  • Heating the egg white and sugar mixture ensures safety and better volume when whipping.
  • Refrigerate the pie long enough (2-3 hours) to allow the gelatin to set completely for the perfect chiffon texture.
  • Use a deep-dish pie pan to accommodate the fluffy filling properly.

Keywords: peach chiffon pie, chiffon pie, peach dessert, graham cracker crust, light pie, summer pie, fruit chiffon

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