Susie Mullins | CoServ
Named after the sheer, billowy fabric, chiffon pies typically have a gelatin-based filling that’s lightened with whipped egg whites. With its light, mousse-like filling and crunchy gingersnap crust, this refreshing version is “the epitome of peach decadence,” Mullins says. For a pretty presentation, consider garnishing each slice with a dollop of sweetened whipped cream, fresh peach slices and mint sprigs.
30 gingersnap cookies
1/4 cup (1/2 stick) butter
1/2 cup diced fresh peaches
1/4 cup plus 3 tablespoons sugar, divided use
1 package (3 ounces) peach or apricot Jell-O 3/4 cup boiling water
1 tablespoon fresh lemon juice
1/2 cup heavy cream
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
2 egg whites
1/2 teaspoon almond extract 2 cups fresh peach slices
1 large or 2 small bananas, sliced
1. Preheat oven to 375 degrees.
2. CRUST: Process cookies in a food processor into fine crumbs to equal 1 3/4 cup. Add butter and pulse until combined. Press the mixture into a 9-inch pie pan and bake 8 minutes, until fragrant and lightly toasted. Cool crust completely on a wire rack.
3. FILLING: Combine peaches with 2 tablespoons sugar in a small bowl and allow the mixture to macerate until the sugar dissolves.
4. In a medium mixing bowl, dissolve Jell-O in boiling water, then cool slightly. Stir into lemon juice and the peach mixture, and chill until partially set, about 30 minutes.
5. Whip the cream with 1 tablespoon sugar, vanilla, nutmeg and salt until soft peaks form, then set aside.
6. In a separate bowl, whip the egg whites with 1/4 cup sugar and almond extract until stiff peaks form to make meringue.
7. Fold the whipped cream mixture and meringue into the partially set Jell-O mixture.
8. Top the gingersnap crust with the peach and banana slices. Use a spatula to spread the whipped mixture over the fruit layer. Refrigerate until pie is set, at least four hours.
Makes one 9-inch pie.
This pie can be made a day ahead and refrigerated. Allow the pie to stand at room temperature 20 minutes before serving.