Chiffon Pie with Gingersnap Crust Recipe
This is a great summertime pie—cool and refreshing and you don’t have to bake it.
The creamy peach filling is complemented perfectly by the gingersnap crust. The crust is simply made with crushed gingersnaps and butter. The filling is a chiffon made with a fresh peach puree.
You can use a nine-inch, deep-dish pie pan or a nine-inch springform pan. (Crumb crusts are somewhat fragile and a springform pan allows you to cut and serve the pie with less chance of damage. We recommend our Candy Apple Red Silicone Springform Pan. Simply peel the silicone ring off and serve from the glass bottom.)
While you have access to fresh peaches, try this pie.
2 cups gingersnaps,
5 tablespoons butter, melted
1 cup whipping cream
1 teaspoon vanilla
2 cups puree from ripe, peeled peaches
1 tablespoon lemon juice
2 drops red food coloring
2 envelopes unflavored gelatin
3 large egg whites
1 cup granulated sugar
Preheat the oven
to 350 degrees
1. In a nine-inch,
deep-dish pie pan, mix the cookie crumbs and melted butter. With a large
spoon or stiff spatula, press the crumbs into the bottom and up the
sides of the pie pan. Bake the crust for ten minutes.
2. Whip the cream
until soft peaks form. Add the vanilla and continue whipping until mixed.
3. Mix the puree,
lemon juice, and red food coloring together.
Note: The lemon juice helps the peach puree from turning
dark. The touch of red food coloring should give the puree just a blush
4. Sprinkle the
gelatin over 1/2 cup of the peach puree. Place the puree and gelatin
in the microwave and heat for fifteen seconds. Take the puree out and
stir it with a spoon. Heat it again for 15 seconds and stir again. Repeat
the process until the mixture is very hot and the gelatin is dissolved.
Mix the hot puree with the rest of the puree and refrigerate it for
5. Place the egg
whites in a metal or Pyrex bowl. Stir in the sugar. Place the bowl in
a pan of water on the stove. Heat the water and stir the egg whites
with a whisk until the egg white mixture reaches 160 degrees. (Use your
insta-read thermometer. If you don’t have a thermometer, the mixture
will be very hot but not bubbling.) Remove from the heat. Beat with
an electric mixer until soft peaks form.
6. Fold the peach
mixture into the egg white mixture. Fold the whipped cream into the
mixture. Refrigerate for two or three hours or until firm. Store in