When Friday rolls around I will have worked nine days straight. I haven’t made anything for dessert since the Elvis Parfaits so I was very anxious to make something. I’ve been tired everyday after work but the urge to make something was just to strong. To Read More, Click On The Recipe Title.
I knew exactly what I wanted, ever since I saw this recipe I couldn’t wait for the peaches to come in season. This recipe came from The Prepared Pantry Recipe site. With all this heat and humidity I just can’t seem to get myself into a BAKING mode. That’ll happen when the weather breaks around here, til then my mind and taste buds are craving cold, sweet and smooth desserts! And this Peach Chiffon Pie fits the bill. You’ll need about 6 or 7 peaches to make the pie,I was just shy of 2 cups of the peach puree but made it anyway. Just peel and slice the peaches and put them into a food processor until you get 2 cups of puree. This really isn’t a hard recipe, it’s well worth the effort. I didn’t have a deep dish pie pan and had some of the peach chiffon left over after I filled the graham cracker crust so I put what was left into dessert dishes for the kids.
Peach Chiffon Pie
You will need a nine-inch, deep-dish pie pan for this pie.
For the crust
1 cup graham cracker crumbs and 4 tbls melted butter
For the filling
1 cup whipping cream
1 teaspoon vanilla
2 cups puree from ripe, peeled peaches
1 tablespoon lemon juice
2 drops red food coloring
2 envelopes unflavored gelatin
3 large egg whites
1 cup granulated sugar
Preheat the oven to 350 degrees
1. 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.
2. Whip the cream until soft peaks form. Add the vanilla and continue whipping until mixed.
3. 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.
4. 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.
5. 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.
6. 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