Peach Chiffon Pie

Description

1 cup pureed peaches
1/2 Tbsp lemon juice
2 egg yolks
1/2 cup sugar
pinch of salt
1-1/2 Tbsp gelatine

Dissolve gelatine in 1/4 cup cold water.
Cook above first five ingredients in double boiler until thick enough to coat spoon. Cool, add dissolved gelatine, then cool. Beat egg whites until stiff. Add to cooled mixture. Fill
graham cracker crust and top with whip cream.