Pretend Cooking Show: Chiffon Pie

#PretendCookingShow: Chiffon Pie 🍓🥧🍑

Summertime for the Garner Girls: there was always a garden. Farmers markets were king. We ate dinner on the deck my dad built. And for dessert, we had mom’s chiffon pie. ☀️🥧

Mom’s pie had an irresistible crunch:chew ratio. Just sweet enough, not a bit more. And the filling—peaked whipped cream with berries and/or whatever stone fruit smelled fresh at the fruit stand—absolute summer heaven. Perfect for company, but with middle-of-the-week ease, this Southern Living standard felt just right for a Pretend Cooking Show with Pat Garner.

My work with @kitchenaid comes honestly—everything from mom’s kitchen was mixed with a KitchenAid hand mixer, and it’s still true today. Case in point: beaten egg whites and whipped cream for your new favorite dessert. Let me know how it goes! #KitchenAidAmbassador

Peach Chiffon Pie from @southernliving 1989
Courtesy of Mrs. Clifford B. Smith, Sr.— White Hall, Maryland

Ingredients:
– 3 egg whites
– 1 cup sugar
– ⅔ cup saltine cracker crumbs
– ¼ tsp baking powder
– ½ cup chopped pecans
– 1 tsp vanilla extract
– 1 cup whipping cream
– 2 Tbsp sugar
– 2 cups sliced fresh peaches (~1 lb)

Directions:
1. Preheat oven to 325℉.
2. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
3. Gradually add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
4. Fold in cracker crumbs, baking powder, pecans, and vanilla.
5. Spoon meringue mixture into a buttered 9 inch pie plate. Bake for 30 minutes. Let cool.
6. Meanwhile, beat whipping cream at high speed until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form.
7. Fold in sliced peaches and spoon evenly over meringue crust.
8. Chill pie until ready to serve.
9. Yum.

(original post date: 7/26/2023 via http://www.instagram.com/jennifer.garner)