Hey everyone, Jason Griffith here! When the summer sun is shining and fresh peaches are at their peak, this Peach Chiffon Pie is the only dessert I want to make. It’s a light, airy, and incredibly refreshing pie that is a total dream. With a simple graham cracker crust and a fluffy, no-bake peach filling, it’s an elegant dessert that is perfect for a summer dinner party or a special family treat. This pie captures the sweet, delicate flavor of peaches in a way that is simply irresistible.
I first made this pie when I had a surplus of fresh peaches and wanted a dessert that was different from a traditional cobbler or crisp. I loved the idea of a no-bake, light and airy pie, and this recipe was the perfect solution. The chiffon filling is so light and fluffy, and the peach flavor is perfectly showcased. It’s a dessert that feels fancy and complicated, but it’s actually incredibly easy to make. It’s the perfect no-bake summer dessert!
Why I Love This Recipe
What I love most about this Peach Chiffon Pie is its incredible texture and flavor. The light, airy filling is a perfect contrast to the crunchy graham cracker crust. The fresh peaches are the star of the show, and the filling is just sweet enough to highlight their natural flavor. It’s a dessert that’s not too heavy, making it perfect for a warm evening.
This pie is also a fantastic make-ahead dessert. You can prepare it in advance and let it chill in the fridge, which makes it perfect for when you’re hosting a party. It’s a dessert that you can just pull out of the fridge and serve, with no fuss. For another great make-ahead no-bake dessert, my recipe for This Grasshopper Pie is My Favorite No-Bake Dessert with a Mint Chocolate Twist is also a total showstopper.
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Peach Chiffon Filling:
- 1 cup fresh peaches, peeled and puréed
- 1 package (3 oz) peach gelatin mix
- 1/2 cup boiling water
- 1 cup cold heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh peaches, diced (for folding in)
Swaps and Notes
- Peaches: Use fresh, ripe peaches for the best flavor. You can also use canned peaches if they’re not in season, just be sure to drain them well.
- Graham Cracker Crust: A classic graham cracker crust is perfect for this pie. You can also use a shortbread or vanilla wafer crust if you prefer.
- Gelatin Mix: The gelatin mix is what gives the filling its light, airy texture and helps it set up perfectly. Don’t skip it!
- Heavy Cream: Use cold heavy cream for a light, fluffy whipped cream.
- Topping: The diced peaches folded into the filling add a wonderful texture and a fresh burst of flavor. You can also garnish the pie with a few extra peach slices.
Instructions
Make the Graham Cracker Crust:
- Prep the Oven: Preheat your oven to 350°F (175°C).
- Combine: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well moistened.
- Press into Pie Plate: Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake: Bake for 10-12 minutes, or until the crust is a light golden brown. Let it cool completely.
Make the Peach Chiffon Filling:
- Dissolve Gelatin: In a large bowl, whisk the peach gelatin mix into the boiling water until it is completely dissolved.
- Add Peach Purée: Stir in the fresh peach purée and let the mixture cool to room temperature.
- Whip the Cream: In a separate chilled bowl with a chilled whisk attachment (or using a hand mixer), beat the cold heavy cream until soft peaks form. Slowly add the powdered sugar and vanilla extract and continue to beat until stiff peaks form.
- Combine: Gently fold the whipped cream into the cooled peach gelatin mixture with a spatula.
- Add Diced Peaches: Gently fold in the fresh diced peaches.
- Pour and Chill: Pour the filling into the cooled graham cracker crust. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until it is completely set.
Tips for Success
- Cool the Gelatin: Make sure the peach gelatin mixture is completely cooled before you fold in the whipped cream. If it’s warm, it will melt the whipped cream and the pie won’t set up properly.
- Use Fresh Peaches: Fresh peaches add a wonderful natural sweetness and texture to the pie.
- Don’t Overbeat the Whipped Cream: Beat the heavy cream just until stiff peaks form. Overbeating it will result in a grainy texture.
- Let It Set: Giving the pie a full 4 hours to chill is a crucial step. It ensures the chiffon filling is perfectly set and easy to slice.
Serving Suggestions and Pairings
This Peach Chiffon Pie is a complete dessert on its own, but it pairs beautifully with a simple garnish of fresh peach slices or a few fresh berries. It’s the perfect dessert to serve after a light summer meal. For another great crowd-pleasing dessert, you might also like my recipe for This Big Family Banana Pudding is My Favorite Classic Dessert to Feed a Crowd.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 350 per slice
- Protein: 5g
- Fat: 18g
- Carbohydrates: 40g
This is a rich and decadent dessert, so it’s best enjoyed as an occasional treat.
Storage and Leftover Tips
This pie stores beautifully. You can store it, covered, in the refrigerator for up to 3 days. The crust will soften a little over time, but the flavor will still be delicious. This pie does not freeze well.
More Recipes You Will Love
If you’re a fan of simple, delicious desserts, you’ll love some of my other creations. For a classic that’s always a hit, try my recipe for The Best Peanut Butter Brownies I’ve Ever Made and I’ve Made a Lot. For another easy and nostalgic treat, you can’t go wrong with my recipe for These Old School No-Bake Cookies Never Fail Me and I’ve Made Them 100 Times. And for another simple no-bake dessert, my This Easy Ice Cream Sandwich Cake is My Favorite No-Bake Summer Dessert is a winner.
Final Thoughts
This Peach Chiffon Pie is a recipe that is sure to become a new favorite in your home. It’s light, elegant, and incredibly delicious—a perfect way to celebrate the sweet, delicate flavor of fresh peaches.
I’d love to know what your favorite summer pie is! Let me know in the comments below. And don’t forget to follow me for more delicious recipes. Happy baking!
Peach Chiffon Pie: A Light, Dreamy, and Refreshing Summer Dessert
Ingredients
- 4 cups granulated sugar
- 2 cups unsalted butter
- 1 cup fresh peaches, diced
- 2 cups boiling water
- 1 cup cold heavy cream
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh peaches, pureed
- 1 pre-made graham cracker crust
Instructions
- In a large mixing bowl, combine the boiling water and granulated sugar, stirring until dissolved.
- Add the diced fresh peaches to the sugar mixture and let it cool to room temperature.
- In a separate bowl, whip the cold heavy cream until soft peaks form, then gently fold in the powdered sugar and vanilla extract.
- Once the peach mixture has cooled, fold it into the whipped cream until well combined.
- Pour the peach filling into the pre-made graham cracker crust, spreading it evenly.
- Refrigerate the pie for at least 4 hours, or until the filling is set.
- Before serving, garnish with additional peach slices if desired.
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