Peach Chiffon Pie
Delight your taste buds with the luscious Peach Chiffon Pie—a show-stopping no-bake dessert that’s as light as air and bursting with the sweet, juicy flavor of fresh peaches. This summer-inspired pie starts with a buttery graham cracker crust, baked to golden perfection, and filled with a silky-smooth peach chiffon filling made from fresh peaches, creamy whipped cream, and a hint of vanilla for extra depth. The use of unflavored gelatin ensures a perfectly set yet airy texture, while a garnish of peach slices adds a touch of elegance. With its refreshing flavor, minimal cooking time, and stunning presentation, this Peach Chiffon Pie is perfect for summer gatherings, potlucks, or anytime you crave a dessert that’s both decadent and refreshing. Serve it chilled and watch it disappear in seconds!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 5 tablespoons unsalted butter, melted
- 3 cups fresh peaches, peeled, pitted, and diced
- 0.5 cups granulated sugar
- 1 tablespoon unflavored gelatin
- 0.25 cup cold water
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 cup peach slices (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 7-10 minutes or until lightly golden. Remove and let cool completely.
Place the diced peaches and 1/2 cup granulated sugar in a saucepan over medium heat. Cook, stirring often, until the peaches break down and the mixture becomes slightly syrupy, about 5 minutes. Remove from heat.
Blend the peach mixture into a smooth puree using a blender or immersion blender. Set aside to cool slightly.
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes to bloom.
Gently heat the bloomed gelatin in the microwave or on the stovetop until dissolved, about 10-15 seconds. Stir the dissolved gelatin into the peach puree and mix well. Let the mixture cool to room temperature.
In a large mixing bowl, whip the heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
Gently fold the whipped cream into the cooled peach puree until fully combined and no streaks remain.
Pour the peach chiffon filling into the prepared crust and smooth the top with a spatula.
Chill the pie in the refrigerator for at least 4 hours, or until set.
Decorate the top with peach slices (if desired) before serving. Slice and enjoy!
Nutrition Facts
Calories |
3134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 400.3 g | 146% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 291.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2143 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
