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:
- 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.
- 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.
- 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.
- 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.
- Whisk about 1/4 of the whipped egg whites into the peach mixture. Gently fold in the remaining egg whites.
- 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.