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Peach Chiffon Pie

Peach chiffon pie is a no-bake peach pie with a cloud-light, mousse-like peach filling set in a golden graham cracker crust. It’s pale peach and ethereally fluffy, then crowned with whipped cream and fresh peach slices.
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Prep Time 30 minutes
Cook Time 15 minutes
chilling 4 hours
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 1 9-inch graham cracker crust Use a 9-inch crust (store-bought or homemade).
Peach filling
  • 2 cup fresh peaches Peel and puree until smooth.
  • 1 envelope unflavored gelatin Standard envelope size.
  • 0.25 cup cold water For blooming gelatin.
  • 0.75 cup granulated sugar Divide as directed in the steps.
  • 3 egg whites Use at room temperature if possible.
  • 0.25 tsp cream of tartar Helps stabilize egg whites.
  • 1 cup heavy cream Whip to stiff peaks.
  • 1 tsp vanilla extract Add to the peach mixture.
  • fresh peach slices For topping.
  • whipped cream For topping.

Equipment

  • 1 sheet pan

Method
 

Bloom and dissolve gelatin
  1. Bloom gelatin in cold water for 5 minutes, then heat gently until dissolved.
  2. Keep the gelatin warm just until fully dissolved so it stirs in smoothly.
Build the peach base
  1. Stir dissolved gelatin into peach puree along with 1/2 cup sugar and vanilla, then refrigerate until thickened to the consistency of egg whites, about 30 minutes.
Whip the meringue
  1. Beat egg whites with cream of tartar until soft peaks form, then gradually add remaining 1/4 cup sugar and beat to stiff peaks.
Whip the cream
  1. Whip heavy cream to stiff peaks in a separate bowl.
Fold and assemble
  1. Fold beaten egg whites and whipped cream into the thickened peach mixture until light and airy.
  2. Pour filling into the graham cracker crust and refrigerate at least 4 hours until fully set.
  3. Top with whipped cream and fresh peach slices before serving.

Notes

Pro tip: once the peach mixture thickens (like egg whites), fold quickly and gently to keep the filling airy. Store covered in the refrigerator up to 3 days; freeze is not recommended because the chiffon texture can weep after thawing. For a lighter option, use reduced-fat cream in the whip, but expect slightly less stability.