Peach Chiffon Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/3 c. sugar
1/8 tsp. salt
1 Tbsp. flour
1 (No. 2 1/2) can sliced peaches
1 1/2 c. peach syrup
3 Tbsp. lemon juice
1/2 tsp. lemon rind
1 c. canned milk
1 (10-inch) pie shell

Preparation

Combine gelatin, sugar, salt and flour in saucepan.
Drain peaches.
Add water to syrup if necessary to make 1 1/2 cups.
Add syrup to gelatin mixture.
Cook, stirring constantly, until mixture thickens.
Remove from heat.
Add lemon juice and rind. Chill until mixture is consistency of unbeaten egg whites.
Beat with electric beater until fluffy.
Whip evaporated milk.
Fold into gelatin mixture.
Fold in peaches.
Reserve a few slices. Pour custard into pie shell.
Place slices on top.