Peach Chiffon Pie

1. 1

   Blanch peaches and slip off skins.

2. 2

   Dice and add sugar, salt and lemon juice; let stand 30 minutes.

3. 3

   Soften Knox gelatine in 1/4 cup cold water, then dissolve in 1/2 cup very hot water.

4. 4

   Stir gelatine mixture into peach mixture.

5. 5

   Chill until partially set, 30 to 45 minutes.

6. 6

   Whip the cream until peaks form, then fold into peach mixture.

7. 7

   Chill another 10 to 15 minutes until it mounds when poured into pie shell.

8. 8

   Chill 2 to 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.