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Ingredients
- 1 (9 or possibly 10 inch) baked pie crust
- 1 c. sugar
- 1 pkg. unflavored gelatin
- 1 teaspoon cornstarch
- 1 teaspoon lemon zest
- 1/3 c. each orange & lemon juice
- 3 lg. egg yolks
- 1 c. whipping cream, whipped
- 3 egg whites, beaten
- 1 1/2 c. sliced fresh peaches
Directions
- In a small saucepan, combine sugar, gelatin and cornstarch. Stir in lemon zest, orange and lemon juice, mix till smooth. Cook over medium heat till slightly thickened. Remove from heat, cover with saran wrap and chill till cold, about 1 hour.
- Spoon gelatin mix into large bowl. Stir to soften and mix in the whipped cream and the beaten egg whites. Arrange the sliced peaches on bottom of crust. Spoon the cooled cream mix over the peaches. Chill 4 to 5 hrs or possibly overnight.
- Garnish top with peach preserves. Pipe or possibly dollop whipping cream around edge of pie. Sprinkle with toasted almonds.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1609g | |
| Calories 3249 | |
| Calories from Fat 1444 | 44% |
| Total Fat 160.51g | 201% |
| Saturated Fat 81.72g | 327% |
| Trans Fat 0.0g | |
| Cholesterol 955mg | 318% |
| Sodium 1458mg | 61% |
| Potassium 1015mg | 29% |
| Total Carbs 438.18g | 117% |
| Dietary Fiber 9.1g | 30% |
| Sugars 297.95g | 199% |
| Protein 29.13g | 47% |
