Introduction

Peach Chiffon Pie is a light and fluffy dessert that beautifully captures the sweet, fresh flavors of ripe peaches. This refreshing pie features a creamy peach filling set in a crisp graham cracker crust, perfect for warm-weather gatherings or a sweet treat any time of year.

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 your oven to 350 degrees Fahrenheit. 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 spoon or spatula. Bake the crust for 10 minutes, then remove and let cool.
Step 2: Whip the cream until soft peaks form. Add the vanilla and continue whipping just until incorporated. Set aside.
Step 3: In a bowl, mix the peach puree, lemon juice, and red food coloring. The lemon juice helps prevent the puree from darkening, and the red food coloring gives it a delicate blush color.
Step 4: Sprinkle the gelatin over 1/2 cup of the peach puree. Heat this mixture in the microwave for 15 seconds, then stir. Repeat heating and stirring in 15-second intervals until the gelatin is fully dissolved and the mixture is very hot. Combine with the remaining peach puree and chill in the refrigerator for 10 minutes.
Step 5: Place the egg whites and sugar in a metal or heat-safe glass bowl. Set this bowl over a pan of simmering water on the stove and whisk constantly until the mixture reaches 160 degrees Fahrenheit, or becomes very hot without boiling. Remove from heat.
Step 6: Beat the warmed egg white mixture with an electric mixer until soft peaks form.
Step 7: Gently fold the chilled peach mixture into the beaten egg whites. Then fold in the whipped cream until fully combined.
Step 8: Pour the filling into the baked crust. Refrigerate the pie for 2 to 3 hours or until firm. Serve chilled.

Tips & Variations

Use freshly peeled and ripe peaches for the best natural sweetness and flavor.
If peaches are out of season, you can substitute with high-quality canned peaches, but be sure to drain them well before pureeing.
For a decorative touch, top the pie with fresh peach slices or whipped cream before serving.
Ensure the egg whites are heated gently to prevent curdling while dissolving the sugar for a smooth meringue texture.

Storage

Store the Peach Chiffon Pie covered in the refrigerator for up to 2 days. Avoid freezing as it may affect the texture. When ready to serve, let it sit at room temperature for 10–15 minutes to soften slightly. Serve chilled for the best flavor and consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, you can prepare the pie a day in advance and keep it refrigerated. This allows the filling to set fully and the flavors to meld nicely.

Can I use gelatin substitutes?

This recipe relies on gelatin for its light, airy structure. Substitutions like agar-agar can be tricky as they set differently; if you try a substitute, test small batches first to ensure proper texture.

Peach Chiffon Pie Recipe

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4.4 from 99 reviews

This Peach Chiffon Pie combines a crisp graham cracker crust with a light and airy peach puree filling, enhanced by whipped cream and gelatin for a wonderfully fluffy texture. The addition of lemon juice prevents browning while a touch of red food coloring gives it a beautiful blush hue. Perfect as a refreshing dessert for warm days or any occasion.

Author: Stella
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 3 hours 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Prepare the crust: Preheat the oven to 350°F (175°C). In a 9-inch deep-dish pie pan, combine the graham cracker crumbs and melted butter. Using a large spoon or stiff spatula, press the mixture evenly onto the bottom and up the sides of the pan. Bake the crust for 10 minutes until set and lightly golden. Remove and let cool.
Whip the cream: In a mixing bowl, whip the cream until soft peaks form. Add vanilla extract and continue whipping until combined and the cream holds soft peaks. Set aside.
Prepare the peach puree: In a separate bowl, mix together the peach puree, lemon juice, and red food coloring. The lemon juice helps keep the puree from darkening, and the food coloring adds a subtle blush tint.
Dissolve the gelatin: Sprinkle the gelatin over 1/2 cup of the peach puree to let it bloom. Microwave the mixture in 15-second intervals, stirring well after each, until the gelatin is fully dissolved and the puree is very hot. Combine this hot gelatin mixture with the remaining peach puree and refrigerate for 10 minutes to cool slightly.
Prepare the egg whites: Place the egg whites and sugar in a metal or Pyrex bowl. Set this bowl over a pan of simmering water on the stove, ensuring the bottom does not touch the water. Stir continuously until the egg white mixture reaches 160°F (71°C) or feels very hot to the touch. Remove from heat.
Whip the egg whites: Using an electric mixer, beat the warmed egg whites until soft peaks form.
Combine mixtures: Gently fold the peach gelatin mixture into the whipped egg whites until well incorporated. Then carefully fold in the whipped cream to maintain the light, airy texture of the filling.
Chill and set: Pour the filling into the baked crust and refrigerate for 2 to 3 hours until set and firm. Keep refrigerated until ready to serve.

Notes

The lemon juice in the peach puree prevents browning and keeps the color fresh.
Two drops of red food coloring give the puree a natural blush without overpowering the peach flavor.
Heating the egg whites with sugar ensures food safety by pasteurizing the mixture.
Folding the mixtures gently preserves the airy chiffon texture.
Store the pie refrigerated and consume within 2 to 3 days for best freshness.

Keywords: Peach Chiffon Pie, peach dessert, chiffon pie, graham cracker crust, whipped cream pie, summer dessert