Eggless Peach Chiffon Pie
|Unflavored gelatin||1 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Peach slices||1⁄2 Can (5 oz) (No. 2.5)|
|Lemon juice||3 Tablespoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Evaporated milk||1 Cup (16 tbs), chilled|
|Baked pie shell/10-inch chocolate cookie crust||10 Inch|
Combine in a small saucepan gelatine, sugar, salt and flour.
Drain peaches; add IV2 cups of the peach syrup to sugar mixture.
Cook, stirring constantly, until mixture thickens.
Remove from heat and add lemon juice and rind.
Chill until mixture is con- sistency of unbeaten egg whites.
Beat with a rotary beater until fluffy.
Whip chilled evaporated milk until it is the consistency of whipped cream.
Fold the gelatine mixture into the whipped milk.
Reserve eleven peach slices to garnish top of pie; fold remaining peach slices into gelatine mixture.
Pour custard into pie shell.
Chill until firm.
Garnish top of pie with remaining peach slices.
Makes one 10-inch pie.