Peach Chiffon Pie

Peach Chiffon Pie Ingredients:

Crust Ingredients:

• 1 cup graham cracker crumbs
• 4 Tablespoons butter, room temperature

For The Filling:

• 1 cup whipping cream
• 1 Teaspoon vanilla
•  2 cups peach puree from 6 – 7 fresh peeled and pitted peaches 
• 1 Teaspoon lemon juice
• 2 drops red food coloring
• 2 envelopes unflavored gelatin
• 3 large egg whites
• 1 cup white granulated sugar

The first step in the recipe is to make the graham cracker crust.  Preheat your oven to 350 degrees while we make the graham cracker crust. In a nine-inch, deep-dish pie pan, mix the graham cracker crumbs and melted butter. With a large spoon or stiff spatula, press the crumbs into the bottom and up the sides of the pie pan. Bake the crust for ten minutes. remove it from the oven to a wire rack to cool while we make the peach chiffon filling. You can make the crust earlier in the day if you like to make sure that it’s first of all done and waiting for you while you make the filling  and second, you don’t have to wait for it to cool down when you’re ready to put the filling in the crust.

The next step in the recipe is making the peach filling. We’re going to use 6 to 7 ripe. peeled and pitted fresh peaches to make the filling.  Just peel ,pit and slice the peaches, put the peach slices into a food processor until you get 2 cups of puree. Mix the puree, lemon juice, and red food colouring together.

• Baker’s Note: The lemon juice helps the peach puree from turning dark. The touch of red food colouring should give the puree just a blush of pink. 

Sprinkle the gelatine over a 1/2 cup of the peach puree. Place the puree and gelatine in the microwave and heat for fifteen seconds. Take the puree out and stir it with a spoon. Heat it again for 15 seconds and stir again. Repeat the process until the mixture is very hot and the gelatine is dissolved. Mix the hot puree with the rest of the puree and refrigerate it for ten minutes.

Fold the peach mixture into the egg white mixture. Fold the whipped cream into the peach/egg white mixture. Refrigerate the filling for two or three hours  in the bowl until it’s firm. 

  Place the filling into the graham cracker crust and refrigerate the pie for two or three hours until it’s firm. I hope you love this peach pie recipe as much as we do! It’s What’s For Dessert? And it’s DELICIOUS!

Peach Chiffon Pie – a magnificent pie recipe your whole family will LOVE!

Looking For More Recipes from Bunny’s Warm Oven, Try These!

The Perfect Peach Pie...Fresh Peach Fritters….Double Crust Peach Cobbler...Creamy Peach Pie…Delicious Peach Muffins with Crumb Topping

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Peach Chiffon Pie

A delicious homemade Peach Chiffon Pie made with fresh peaches.

Prep Time20 minutes mins

Course: Dessert

Cuisine: American

Servings: 8 People

Ingredients

Crust

• 1 cup graham cracker crumbs
• 4 tbsp melted butter

For the filling

• 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

• Preheat the oven to 350 degrees
• In a nine-inch, deep-dish pie pan, mix the graham crumbs and melted butter. With a large spoon or stiff spatula, press the crumbs into the bottom and up the sides of the pie pan. Bake the crust for ten minutes.
• Whip the cream until soft peaks form. Add the vanilla and continue whipping until mixed.
• Mix the puree, lemon juice, and red food coloring together.
• Baker’s Note: The lemon juice helps the peach puree from turning dark. The touch of red food coloring should give the puree just a blush of pink.
• Sprinkle the gelatin over 1/2 cup of the peach puree. Place the puree and gelatin in the microwave and heat for fifteen seconds. Take the puree out and stir it with a spoon. Heat it again for 15 seconds and stir again. Repeat the process until the mixture is very hot and the gelatin is dissolved. Mix the hot puree with the rest of the puree and refrigerate it for ten minutes.
• Place the egg whites in a metal or Pyrex bowl. Stir in the sugar. Place the bowl in a pan of water on the stove. Heat the water and stir the egg whites with a whisk until the egg white mixture reaches 160 degrees. If you don’t have a thermometer, the mixture will be very hot (but not bubbling.) Remove from the heat. Beat with an electric mixer until soft peaks form.
• Fold the peach mixture into the egg white mixture. Fold the whipped cream into the mixture. Refrigerate for two or three hours or until firm. Store in the refrigerator.

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Are you looking for ways to preserve your fresh peaches to use at a later date? Try these methods.  How To Freeze Peaches...How To Can Peaches in Juice