Peach Chiffon Pie

Delicious Peach Chiffon Pie

Are you looking for a unique and delicious dessert to serve at your next dinner party? Look no further than peach chiffon pie! This light and airy pie is sure to be a crowd-pleaser. It’s a perfect way to bring a bit of summer sunshine to your table. Peach chiffon pie is a delightful combination of sweet and tangy, with a soft, custard-like texture. Topped with a light and fluffy meringue, it looks as good as it tastes.

Making a peach chiffon pie is a relatively straightforward process. The most time consuming part is preparing the peaches. You can either use fresh or canned peaches, whichever you prefer. If you choose to use fresh peaches, you will need to peel, pit, and slice them. This can be a bit of a labor-intensive process, but it’s well worth the effort. Canned peaches are a great option if you’re short on time. Once you have your peaches ready, the pie comes together quickly.

Ingredients

For the crust, you will need:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tablespoons melted butter

For the filling, you will need:

• 3 eggs, separated
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 cups peeled and sliced peaches
• 1/3 cup heavy cream
• ¼ teaspoon salt
• ¼ cup peach jam

For the meringue, you will need:

• 2 egg whites
• ¼ teaspoon cream of tartar
• ¼ cup sugar

Instructions

To prepare the crust, preheat the oven to 350°F. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch pie plate. Bake for 8 minutes, then remove from the oven and let cool.

In a medium bowl, beat the egg yolks until light and fluffy. Add the sugar, cornstarch, lemon juice, and vanilla extract and mix until combined. In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Fold the egg whites into the egg yolk mixture.

Spread the peach slices evenly over the bottom of the prepared crust. Pour the egg mixture over the peaches. In a small bowl, whisk together the cream, salt, and peach jam. Pour the cream mixture over the egg mixture. Bake for 25-30 minutes, or until the top is golden brown.

To make the meringue, in a medium bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating until the mixture is glossy and stiff peaks form. Spread the meringue over the top of the pie. Bake for an additional 10 minutes, or until the meringue is lightly browned.

Let the pie cool completely before serving. Enjoy!