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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.

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. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Whip the egg whites: Using an electric mixer, beat the warmed egg whites until soft peaks form.
  7. 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.
  8. 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

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