Pear Chiffon Pie - cooking recipe

Ingredients

1 (29 oz.) can pear halves
1/3 c. sugar
1 envelope unflavored gelatin
1/4 tsp. salt
3 slightly beaten egg yolks
1/4 tsp. grated lemon peel
1 Tbsp. lemon juice
3 egg whites
1/3 c. sugar
1 (9-inch) baked pastry shell

Preparation

Drain pear halves, reserving 1/4 cup syrup and 1 pear half. Mash remaining pear halves; drain. Combine the first 1/3 cup sugar, gelatin and salt.
Stir in reserved pear syrup, egg yolks, lemon peel and lemon juice.
Cook and stir until slightly thickened.
Add mashed pears. Cool until mixture mounds.
Beat egg whites to soft peaks.
Gradually add remaining sugar, beating until stiff.
Fold in pear mixture.
Turn into pie shell. Chill. Garnish with whipped cream and reserved pear half, sliced.