Peach Chiffon Pie Recipe

Introduction

Peach chiffon pie is a light and airy dessert that beautifully combines a crisp meringue crust with fresh fruit and whipped cream. This refreshing pie is perfect for warm-weather gatherings or whenever you’re craving a sweet, fruity treat.

Ingredients

• Butter, for greasing
• 3 large egg whites, at room temperature
• 1 cup, plus 2 Tbsp. granulated sugar, divided
• 2/3 cup finely crushed saltine crackers (about 17 crackers)
• 1/2 cup chopped pecans
• 1 tsp. vanilla extract
• 1/4 tsp. baking powder
• 1 cup heavy whipping cream
• 2 cups chopped fresh peaches (from 2 medium peaches) or sliced strawberries (from 1 [16-oz.] container)

Instructions

1. Step 1: Preheat the oven to 325°F and generously grease a 9-inch pie dish with butter.
2. Step 2: In a large bowl, beat egg whites on high speed with an electric mixer until foamy, about 30 to 45 seconds. Gradually add 1 cup of sugar, 2 tablespoons at a time, beating until stiff peaks form, about 10 to 12 minutes.
3. Step 3: Gently fold in the crushed saltine crackers, chopped pecans, vanilla extract, and baking powder until well combined.
4. Step 4: Spoon the meringue mixture into the prepared pie dish, spreading it evenly across the bottom and up the sides to form a crust.
5. Step 5: Bake the crust in the preheated oven until lightly golden brown and set, about 30 minutes. Remove and cool completely on a wire rack, about 45 minutes.
6. Step 6: In a large bowl, beat heavy whipping cream on high speed until foamy, about 30 seconds. With the mixer running, gradually add the remaining 2 tablespoons sugar and beat until soft peaks form, 1 to 2 minutes.
7. Step 7: Fold in the chopped peaches or sliced strawberries gently.
8. Step 8: Spoon the fruit and whipped cream mixture evenly over the cooled meringue crust.
9. Step 9: Chill the pie for at least 30 minutes, or up to 3 hours, before serving.

Tips & Variations

• Ensure the egg whites are at room temperature for better volume in the meringue crust.
• Try substituting peaches with other fresh fruits like blueberries or raspberries for a different flavor.
• Use finely crushed graham crackers instead of saltines for a sweeter crust variation.
• To make ahead, prepare the crust and chill it well before adding the whipped cream and fruit topping.

Storage

Store the pie covered in the refrigerator for up to 2 days. The meringue crust is best enjoyed fresh, as it can soften over time. If stored, allow the pie to come to room temperature for about 15 minutes before serving for the best texture. Avoid freezing as the whipped cream and fresh fruit may not freeze well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

It’s best to use fresh peaches or thawed, well-drained frozen peaches to avoid excess moisture that can make the crust soggy.

What can I use if I don’t have saltine crackers?

You can substitute saltine crackers with finely crushed graham crackers or digestive biscuits for a slightly sweeter crust.

Peach Chiffon Pie Recipe

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★★★★★

4.8 from 129 reviews

• Author: Elara
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Peach Chiffon Pie features a light and airy meringue crust combined with a fluffy whipped cream filling mixed with fresh peaches, creating a delightfully refreshing and sweet dessert perfect for warm weather gatherings.

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Ingredients

Scale 1x2x3x

Crust

• Butter, for greasing
• 3 large egg whites, at room temperature
• 1 cup granulated sugar (divided into 1 cup and 2 tablespoons)
• 2/3 cup finely crushed saltine crackers (about 17 crackers)
• 1/2 cup chopped pecans
• 1 tsp vanilla extract
• 1/4 tsp baking powder

Filling

• 1 cup heavy whipping cream
• 2 cups chopped fresh peaches (from 2 medium peaches) or sliced strawberries (from 1 [16-oz.] container)

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Instructions

1. Prepare oven and pie dish: Preheat the oven to 325°F (163°C). Generously grease a 9-inch pie dish with butter to prevent sticking.
2. Make meringue crust: In a large bowl, use an electric mixer on high speed to beat the egg whites until foamy, about 30 to 45 seconds. Gradually add 1 cup of granulated sugar in 2-tablespoon increments, continuing to beat until stiff peaks form, which should take 10 to 12 minutes. Gently fold in the crushed saltine crackers, chopped pecans, vanilla extract, and baking powder until fully combined. Spoon this meringue mixture into the prepared pie dish, spreading it evenly across the bottom and up the sides to form a crust.
3. Bake crust: Place the pie dish in the preheated oven and bake the crust for about 30 minutes, or until it’s lightly golden brown and set. After baking, transfer the pie to a wire rack and allow it to cool completely, approximately 45 minutes.
4. Make pie filling: In a large bowl, whip the heavy cream using an electric mixer on high speed until foamy, about 30 seconds. While continuing to whip, gradually add the remaining 2 tablespoons of sugar and beat until soft peaks form, about 1 to 2 minutes. Carefully fold in the chopped fresh peaches or sliced strawberries.
5. Assemble and chill: Spoon the fruit and whipped cream filling evenly over the cooled meringue crust. Chill the pie in the refrigerator for at least 30 minutes and up to 3 hours before serving, allowing the flavors to meld and the filling to set.

Notes

• Ensure egg whites are at room temperature for better volume when beating.
• The saltine crackers add a unique salty crunch to the meringue crust, balancing the sweetness.
• You can substitute strawberries for peaches based on availability or preference.
• Be sure to fully cool the meringue crust before adding the whipped cream filling to prevent it from melting.
• This pie is best served chilled and consumed within 24 hours for optimal freshness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peach Chiffon Pie, meringue crust, whipped cream, fresh peaches dessert, easy summer pie