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Mile High Peach Pie

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Submitted by cjcp1

Mile high peach pie with a graham cracker crust and a frozen peach mousse beaten from finely chopped peaches, sugar, and egg whites. The 15-minute beat gives the filling its signature towering height.

YIELD

8 servings

PREP

60 min

COOK

20 min

READY

60 min

This is the summer cousin of the mile high raspberry pie, swapping fresh peaches for the berries while keeping the same 15-minute beat that pushes the filling up into a towering cloud above the rim. Four peeled, finely chopped peaches go straight into the mixer with sugar, egg whites, vanilla, and lemon juice, all beaten together until thick and stiff.

The graham cracker crust handles the structural work without competing for attention. Sixteen graham crackers crushed and pressed with melted margarine make a sturdy, slightly sweet base that pairs beautifully with the soft peach filling. No baking required.

The 15 minutes of beating is the magic that distinguishes this from a flat fruit fluff. The continuous high-speed action incorporates air, denatures the egg whites, and breaks down the peach pulp into an airy, mousse-like texture. Set a timer.

Folded whipped topping at the end adds body. Pile the filling tall in the shell for the full ‘mile high’ presentation. An hour and a half in the fridge sets the filling enough to slice without losing its height.

Pro Tips

  • Use ripe but firm peaches. Overripe peaches release too much juice and weep through the filling; underripe peaches lack flavor and texture.
  • Peel the peaches by blanching in boiling water for 30 seconds, then plunging into ice water. The skins slip right off.
  • Beat in a large bowl. The volume nearly triples during the long beat and overflows a small bowl quickly.
  • Chop the peach pieces small (¼-inch dice). Large chunks weigh down the filling and pull it flat.

Variations

  • Swap peaches for fresh nectarines or apricots for slightly different stone-fruit profiles.
  • Press a pecan shortbread crust instead of graham cracker for added richness.
  • Top with a drizzle of caramel sauce or fresh raspberries for a colorful contrast.

Ingredients

16 16
EACH EACH GRAHAM CRACKERS/WAFER *
2 30
TABLESPOONS ML MARGARINE
1 237
CUP ML SUGAR
2 2
LARGE EACH EGG WHITE *
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML LEMON JUICE
4 4
EACH PEACHES
peeled finely chopped
1 1
PINCH PINCH SALT *

Directions

Crush crackers in a blender or with a rolling pin and transfer to a pie plate.

Melt margarine and stir into cracker crumbs, pressing mixture evenly over bottom and up sides of the pan.

In medium mixing bowl, combine sugar, egg whites, vanilla and lemon juice; beat at medium speed for 15 minutes or until mixture is stiff.

Fold in whipped topping and peaches. Pile lightly into prepared crumb shell.

Chill for 1½ hours and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 821 22% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 827mg 34%
Total Carbohydrate 51g 51%
Dietary Fiber 6g 24%
Sugars g
Protein 20g
Vitamin A 15% Vitamin C 17%
Calcium 11% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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