Go Back

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. The filling is made by blooming gelatin, mixing it into peach puree, then folding in stiff egg whites and whipped cream for an airy, ethereal texture.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
chilling 4 hours
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 1 graham cracker crust Use a 9-inch crust.
Peach filling
  • 2 cup fresh peaches Peel and puree until smooth.
  • 1 envelope unflavored gelatin 2-1/4 tsp per envelope.
  • 0.25 cup cold water Cold water for blooming the gelatin.
  • 0.75 cup granulated sugar Divide into 1/2 cup and 1/4 cup portions.
  • 3 egg whites Room temperature helps volume.
  • 0.25 tsp cream of tartar Helps stabilize egg whites.
  • 1 cup heavy cream Whip separately to stiff peaks.
  • 1 tsp vanilla extract Stir into the peach mixture.
  • 0.5 fresh peach slices For topping (amount to taste).
  • 0.5 whipped cream For topping (amount to taste).

Equipment

  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Bloom and dissolve gelatin
  1. Bloom the unflavored gelatin in the cold water for 5 minutes, then heat gently until fully dissolved and no granules remain.
  2. Stir the dissolved gelatin into the peach puree with 1/2 cup of the granulated sugar and the vanilla extract.
  3. Refrigerate the peach mixture until it thickens to the consistency of egg whites, about 30 minutes, stirring once partway through.
Whip the egg whites
  1. Beat the egg whites with the cream of tartar until soft peaks form, keeping the mixer speed steady.
  2. Gradually add the remaining 1/4 cup granulated sugar and continue beating to stiff peaks.
Whip cream and combine
  1. Whip the heavy cream to stiff peaks in a separate bowl until it holds strong ridges.
  2. Fold the beaten egg whites and whipped cream into the thickened peach mixture until light and airy, using gentle motions to avoid deflating.
Chill and serve
  1. Pour the mousse-like peach filling into the graham cracker crust and refrigerate at least 4 hours until fully set.
  2. Top with whipped cream and fresh peach slices before serving.

Notes

Pro tip: For the fluffiest chiffon texture, fold in egg whites and whipped cream only until the mixture looks uniformly pale peach—overmixing will deflate the volume. Refrigerate covered for up to 3 days; the pie doesn’t freeze well due to the set texture from gelatin and whipped elements. Dietary swap: use gelatin made without pork (vegetarian/“vegan gelatin” substitutes may not set the same) if you need an alternative—test texture before serving.