Peach Chiffon Pie
Submitted by Rich Williams (‘62)Ingredients:
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Butter, for greasing
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3 large egg whites, at room temperature
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1 cup, plus 2 Tbsp. granulated sugar, divided
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2/3 cup finely crushed saltine crackers (about 17 crackers)
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1/2 cup chopped pecans
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1 tsp. vanilla extract
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1/4 tsp. baking powder
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1 cup heavy whipping cream
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2 cups chopped fresh peaches (from 2 medium peaches) or sliced strawberries (from 1 [16-oz.] container)
Cooking Instructions:
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Prepare oven and pie dish:
Preheat oven to 325°F. Generously grease a 9-inch pie dish with butter. -
Make meringue crust:
Beat egg whites in a large bowl on high speed with an electric mixture, until foamy, 30 to 45 seconds. Gradually add 1 cup of the sugar, 2 tablespoons at a time, beating until stiff peaks form, 10 to 12 minutes. Fold in cracker crumbs, pecans, vanilla, and baking powder until evenly combined. Spoon meringue mixture into prepared dish; gently spreading in bottom and up sides to form a “crust.” -
Bake crust:
Bake in preheated oven until lightly golden brown and set, about 30 minutes. Cool completely on a wire rack, about 45 minutes. -
Make pie filling:
Beat heavy cream in a large bowl with an electric mixer on high speed until foamy, about 30 seconds; with mixer still running, gradually add remaining 2 tablespoons sugar, beating until soft peaks form, 1 to 2 minutes. Fold in peaches or strawberries, and spoon evenly over cooled meringue crust. Chill pie until ready to serve, at least 30 minutes and up to 3 hours.