Peach Chiffon Pie - cooking recipe

Ingredients

9-inch graham cracker crust
3/4 c. sugar
2 c. ripe peaches, diced (about 4 large peaches)
1 envelope Knox unflavored gelatine
1 Tbsp. lemon juice
dash of salt
1 c. whipping cream

Preparation

Blanch peaches and slip off skins.
Dice and add sugar, salt and lemon juice; let stand 30 minutes.
Soften Knox gelatine in 1/4 cup cold water, then dissolve in 1/2 cup very hot water.
Stir gelatine mixture into peach mixture.
Chill until partially set, 30 to 45 minutes.
Whip the cream until peaks form, then fold into peach mixture.
Chill another 10 to 15 minutes until it mounds when poured into pie shell.
Chill 2 to 3 hours.