Peach Chiffon Pretzel Pie

Serves: 8

Prep time: 20 minutes
Total time: 3 hours, 15 minutes

Use a measuring cup to help evenly press the crust up the sides of the pie plate. .

What You'll Need:

6 oz. pretzel twists 

10 Tbsp. granulated sugar, divided

10 tablespoons unsalted butter, melted

1 large peach (about 8 oz.), sliced (about 1 1/4 cups)

1 1/2 teaspoons unflavored powdered gelatin

3 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1/2 cup peach jam (Peach Jam Recipe)

Whipped cream and fresh peach slices, for serving

Instructions:

  1. Preheat oven to 350F. Process pretzels in a food processor until they are very fine crumbs. Combine crumbs with 4 tablespoons sugar and melted butter. Press into bottom and up sides of a 9-inch pie plate. Bake 15-20 minutes or until edges are golden brown and bottom is dry. Let cool to room temperature, about 30 minutes.
  2. Puree peaches and 2 tablespoons granulated sugar in a food processor until smooth. Strain mixture through a fine mesh strainer, pressing on solids, to get 1/2 cup peach puree. 
  3. Sprinkle gelatin over 1/4 cup cool water in a small microwave safe bowl; let stand 5 minutes. Microwave 10 seconds or just until melted, stirring as needed. Whisk into to the peach puree.
  4. Beat egg whites, cream of tartar, and salt with an electric mixer at medium speed until foamy, about 2 minutes. Gradually beat in remaining 4 tablespoons sugar, 1 tablespoon at a time. Continue to beat until egg whites reach medium peaks, about 2 minutes. Beat in vanilla.
  5. Whisk about 1/4 of the whipped egg whites into the peach mixture. Gently fold in the remaining egg whites. 
  6. Whisk jam briefly to loosen. Carefully spread jam on the bottom of the cooled crust in an even layer. Spoon chiffon filling on top of the jam, spreading evenly. Chill 2 hours or up to overnight. Serve with whipped cream and additional fresh peach slices, if desired.
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