Peach Chiffon Pie
A light, airy dessert with a delightful peach flavor that transforms ordinary summer peaches into an extraordinary treat. Unlike its cousin, the creamy Peach Custard Pie which offers a richer texture, this chiffon version provides a cloud-like experience that melts in your mouth while still delivering that perfect peachy punch.
Equipment
- 9-inch Pie Dish
- Electric Mixer
- Saucepan
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs about 10 full sheets
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- 1 pinch salt
For the Peach Filling
- 4 cups fresh ripe peaches about 6 medium peaches, peeled and sliced
- 1/2 cup granulated sugar for peach mixture
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 envelope unflavored gelatin 2 1/4 teaspoons
- 3 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar for egg whites
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl, mixing until the texture resembles wet sand. Press the mixture firmly into a 9-inch pie dish, using the bottom of a measuring cup to create an even surface. Refrigerate for 30 minutes while preparing the filling.
- Blanch your peaches in boiling water for 30-60 seconds, then transfer to an ice bath. Once cooled, peel and slice the peaches and combine them with 1/2 cup sugar and lemon juice in a medium saucepan. Cook over medium heat for 5-7 minutes until the peaches soften and release their juices.
- In a small bowl, sprinkle gelatin over 1/4 cup cold water and let it sit for 5 minutes to bloom. After your peaches have softened, remove about 1/4 cup of the hot peach mixture and stir it into the gelatin until completely dissolved. Return this gelatin mixture to the saucepan with the remaining peaches. Remove from heat and cool to room temperature, stirring occasionally.
- In a clean, dry bowl, beat egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form – about 3-5 minutes.
- In another bowl, beat heavy cream and vanilla extract until stiff peaks form, about 3 minutes.
- Once your peach mixture has cooled to room temperature, gently fold in the beaten egg whites using a rubber spatula with a figure-eight motion. When nearly combined, fold in the whipped cream just until no streaks remain.
- Pour the completed filling into your chilled crust, creating a slight dome in the center. Refrigerate for at least 4 hours, preferably overnight, to allow the gelatin to set properly.
Notes
For a perfectly stable crust, make sure to refrigerate it for at least 30 minutes.
Using pasteurized egg whites is recommended if you're concerned about consuming raw eggs.
For best results when whipping cream, chill your bowl and beaters in the freezer for 15 minutes beforehand.
The pie can be refrigerated for up to 3 days, though the texture is optimal within the first 48 hours.
You can substitute fresh peaches with 3 cups of well-drained canned peaches and reduce the sugar to 1/3 cup.
Nutrition
Calories: 325kcalCarbohydrates: 41gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 52mgSodium: 152mgFiber: 2gSugar: 32g
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