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A light, airy, and creamy peach chiffon pie featuring fresh peach puree, whipped egg whites, whipped cream, and a baked graham cracker crust. Perfect for warm weather, this no-bake filling sets in the fridge for a silky texture and bright natural peach flavor.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 4 tbsp melted butter
  • 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 (optional)
  • 2 envelopes unflavored gelatin
  • 3 large egg whites
  • 1 cup granulated sugar

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a 9-inch deep-dish pie pan, combine 1 cup graham cracker crumbs with 4 tbsp melted butter. Press the mixture firmly onto the bottom and up the sides of the pan to form the crust.
  3. Bake the crust for about 10 minutes, then cool on a wire rack.
  4. Peel, pit, and slice 6-7 ripe peaches and blend them into 2 cups smooth peach puree. Stir in 1 tbsp lemon juice and 2 drops red food coloring (optional).
  5. Sprinkle 2 envelopes unflavored gelatin evenly over 1/2 cup of the peach puree.
  6. Heat the gelatin–puree mixture in 15-second microwave bursts or gently on low heat on the stovetop, stirring in between, until very hot and the gelatin is fully dissolved.
  7. Stir the hot gelatin–puree mixture into the remaining peach puree and chill in the refrigerator for 10 minutes.
  8. Whip 1 cup whipping cream until soft peaks form, add 1 tsp vanilla extract, and whip until blended; set aside.
  9. Place 3 egg whites and 1 cup granulated sugar in a heatproof bowl over simmering water (making sure the bowl does not touch the water). Whisk constantly until the mixture reaches 160°F or is hot to the touch. Remove from heat and beat with an electric mixer until soft peaks form.
  10. Gently fold the chilled peach puree mixture into the whipped egg whites, then fold in the whipped cream until fully combined and fluffy.
  11. Chill the filling in the bowl for 2 to 3 hours until firm.
  12. Spoon the chilled filling into the cooled crust and refrigerate the assembled pie for another 2 to 3 hours to fully set before serving.

Notes

For easier peeling of peaches, blanch them in boiling water for 30 to 60 seconds and slip off the skins., Use a kitchen thermometer to ensure the egg whites and sugar mixture reaches 160°F for food safety and best texture., Be gentle when folding mixtures to maintain airy texture; overmixing can make the filling dense., Bake the crust ahead and keep at room temperature for faster assembly., If the filling seems runny after chilling, allow more time as gelatin sets slowly., Add thin peach slices or summer fruit atop the pie before serving for attractive presentation., Substitute crust with prebaked shortcrust pastry or vanilla wafer crust as desired., Flavor variations include adding almond extract or bourbon to the filling., Use nectarines, mango, or apricots in place of peaches, adjusting lemon juice accordingly., Cover and refrigerate finished pie up to 3-4 days; best enjoyed within 48 hours., Do not freeze the entire pie as it affects texture, but fruit puree can be frozen separately.

Nutrition

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