This peach chiffon pie is a perfect balance of sweet, salty, and airy. A buttery pretzel crust gives each bite a satisfying crunch, while the light, cloud-like peach filling melts on your tongue. Layered with Peach Truck jam and topped with whipped cream and fresh peach slices, it’s a cool, elegant dessert that tastes like sunshine and summer evenings!

Serves: 8

Ready in: 3 hours, 15 minutes

Ingredients:

• 6 ounces pretzel twists
• 10 tablespoons granulated sugar, divided
• 10 tablespoons unsalted butter, melted
• 1 large peach, sliced (about 1 ¼ cups)
• 1 ½ teaspoons unflavored powdered gelatin
• 3 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla extract
• ½ cup Peach Truck peach jam
• Whipped cream and fresh peach slices, for serving

Instructions:

1. Preheat the oven to 350°F. While the oven heats up, process pretzels in a food processor or blender until they are very fine crumbs.
   
2. Combine crumbs with 4 tablespoons sugar and melted butter. Press into the bottom and up sides of a 9-inch pie plate. Bake for 15-20 minutes or until the edges are golden brown and the bottom is dry. Let cool to room temperature, about 30 minutes.
3. Purée peaches and 2 Tbsp. granulated sugar in a food processor until smooth. Strain the mixture through a fine mesh strainer, pressing on solids, to get ½  cup peach purée. 
4. Sprinkle gelatin over ¼  cup cool water in a small microwave safe bowl; let stand for 5 minutes. Microwave for 10 seconds or just until melted, stirring as needed. Whisk into the peach purée.
   
5. Beat the 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 the egg whites reach medium peaks, about 2 minutes. Beat in vanilla.
6. Whisk about ¼ of the whipped egg whites into the peach mixture. Gently fold in the remaining egg whites.
7. 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 for 2 hours, or up to overnight. Serve with whipped cream and additional fresh peach slices, if desired. 

Tip: Use a measuring cup to help evenly press the crust up the sides of the pie plate!