Recipe - Peachy Chiffon Pie

1 Envelope unflavored gelatin
1 One fourth cup Dr Pepper
One fourth teaspoon Salt
One half cup Sugar
3 Eggs; separated
1 tablespoon Lemon juice
One fourth cup Sugar
1 One fourth cup Canned peaches; cut or sliced up and
minced
1 Pie; (9inch) shell

Combine gelatin with Dr Pepper. Set aside. Combine salt, One half cup sugar and
beaten egg yolks in top of double boiler. Stir in gelatin mixture. Cook and
stir over hot water until slightly thickened. Add lemon juice. Chill until
partially set, stirring occasionally. Beat egg whites until foamy. Add 1/4
cup sugar gradually, beating until stiff peaks are formed. Fold in gelatin
mixture; then fold in peaches. Chill until mixture mounds when dropped from
a spoon. Pour into cold pie shell. Chill until firm. Serve plain or
garnished with whipped cream and additional cut or sliced up peaches.

Yield: 1(9inch) pie

Posted to brandnamerecipes by Ann_Bartholomew@dpsu.com on Feb 6, 1998