Mile High Peach Pie

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.