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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
