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Add a photoServings: 10
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 Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 10 servings | |
| Calories 325 | |
| Calories from Fat 144 | 44% |
| Total Fat 16.05g | 20% |
| Saturated Fat 8.17g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 146mg | 6% |
| Potassium 102mg | 3% |
| Total Carbs 43.82g | 12% |
| Dietary Fiber 0.9g | 3% |
| Sugars 29.79g | 20% |
| Protein 2.91g | 5% |
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