Jennifer Garner's Pretend Cooking Show - Episode 49: Chiffon Pie

#PretendCookingShow: Chiffon Pie. 🍓🥧🍑 #KitchenAidAmbassador 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 @kitchenaidusa 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! #ad Peach Chiffon Pie from Southern Living Cookbook, 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.

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