Peach Chiffon Pie with Gingersnap Crust Recipe
 

Peach Chiffon Pie with Gingersnap Crust

In this recipe, the creamy peach filling is complemented perfectly by the
gingersnap crust. The peach filling is fresh and sweet and the ginger
creates a contrast. The crust is simply made with crushed gingersnaps and
butter. The filling is chiffon with a fresh peach puree. While you have
access to fresh peaches, try this pie.
You will need a nine-inch, deep-dish pie pan for this pie.

For the crust
2 cups gingersnaps, crushed
5 tablespoons butter, melted
For the filling
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 F. 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.Whip the cream until soft peaks form.
Add the vanilla and continue whipping until mixed.
Mix the puree, lemon juice, and red food coloring together.
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 ten minutes.
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 F. (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.
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
the refrigerator.

Baker's Note: The lemon juice helps the peach puree from turning dark. The
touch of red food coloring should give the puree just a blush of pink.

Sandy U.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/