Lemon Chiffon Pie - cooking recipe

Ingredients

1 (1/4 ounce) envelope plain gelatin
1/4 cup cold water
3/4 cup hot water
1 cup sugar
1 dash salt
1 (12 ounce) can evaporated milk, well chilled
2 1/2 lemons (juice and pulp)
2 graham cracker pie crusts

Preparation

In a large bowl, dissolve gelatin in 1/4 cup cold water.
Add hot water, sugar and salt. Cool to room temperature. Whip well.
Slowly add the chilled evaporated milk to the gelatin mixture and continue to whip.
Add lemon juice and pulp and beat until well mixed.
Pour into the graham cracker crusts. Chill until set.