Peach Chiffon Pie
Soften 1 envelope Knox gelatine in 1/3 cup canned peach syrup. Dissolve over hot water.
3 slightly beaten egg yolks
1/2 cup sugar
1/4 tsp. salt
2 tbsp. fresh lemon juice
Cook in double boiler whisking until the mixture turns into a custard consistency, stirring constantly.
1/2 tsp. grated lemon rind
1 1/2 cups sliced, drained, mashed cling peaches
Remove from heat. Cool until gelatine mixture is consistency of unbeaten egg whites.
Beat until stiff: 3 egg whites
Beat in gradually: 1/4 cup sugar
Fold gelatine mixture into egg whites. Turn into a 9 inch vanilla or graham cracker crumb crust and chill until firm. Serve with a topping of sweetened whipped cream.