This vintage pie originally appeared in our 1989 annual cookbook.
This chiffon pie is quite unique.
Substitute strawberries for the peaches for a springtime twist on this summer pie.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This is how West Virginia nativeJennifer Garner makes chiffon pie with her mother, Pat, every summer.
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Directions
Prepare oven and pie dish:
Preheat oven to 325F.
Generously grease a 9-inch pie dish with butter.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Fold in cracker crumbs, pecans, vanilla, and baking powder until evenly combined.
Spoon meringue mixture into prepared dish; gently spreading in bottom and up sides to form a crust.
Bake crust:
Bake in preheated oven until lightly golden brown and set, about 30 minutes.
Cool completely on a wire rack, about 45 minutes.
Fold in peaches or strawberries, and spoon evenly over cooled meringue crust.
Chill pie until ready to serve, at least 30 minutes and up to 3 hours.
