Fresh Peach Chiffon Pie - cooking recipe

Ingredients

3/4 c. sugar
1 1/2 c. chopped fresh peaches
1 Tbsp. (1 envelope) unflavored gelatin
1/4 c. cold water
1/2 c. hot water
1 Tbsp. lemon juice (fresh, frozen and canned)
dash of salt
1/2 c. heavy whipped cream (can substitute skim evaporated, chilled until ice crystals form, then whip)
1 graham cracker pie shell

Preparation

Add sugar to peaches; let stand 30 minutes.
Soften gelatin in cold water, dissolve in hot water and cool.
Add peach mixture, lemon juice and salt.
Chill until partially set.
Fold in whipped cream.
Pour into pie shell (graham cracker); chill thoroughly.