Peach Lemon Chiffon Pie
Peach Lemon Chiffon Pie recipe
Yield
12 servingsPrep
20 minCook
10 minReady
2 hrsLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
|
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 16 | ounces |
peaches
sliced |
|
| 6 | ounces |
lemonade
|
|
| 1 | cup |
evaporated milk
whipped, cold |
|
| 1 | each |
graham cracker pie crust
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
|
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 462.4 | ml/g |
peaches
sliced |
|
| 173.4 | ml/g |
lemonade
|
|
| 237 | ml |
evaporated milk
whipped, cold |
|
| 1 | each |
graham cracker pie crust
|
*
|
Directions
In a 1½-quart, heat-resistant, non-metallic bowl, mix gelatine sugar and salt.
Drain liquid from peaches into a glass measuring cup and add water.
Add peach liquid mixture to gelatine mixture.
Heat gelatin mixture in Microwave Oven 3 minutes.
Stir every 45 seconds.
Add undiluted lemonade concentrate to hot gelatine mixture.
Chill in refrigerator until mixture mounds slightly when dropped.
While lemonade mixture is chilling, whip chilled evaporated milk.
Fold whipped evaporated milk into chilled gelatine mixture.
Arrange peach slices on bottom of graham cracker crust.
Pour mixture into pie crust.
Chill three hours or until firm. Garnish top of pie with peach slices just before serving.
