Fresh Peach Chiffon Pie Recipe
Servings: 6
Ingredients
- 1 c. cornflakes crushed
- 1/4 c. sugar
- 1/3 c. margarine melted
- 3/4 c. sugar
- 1 1/2 c. fresh peaches, peeled cooled
- 1 pkt unflavored gelatin
- 1/4 c. cool water
- 1/2 c. warm water
- 1 Tbsp. lemon juice
Directions
- Ds Salt 1/2 c Whipping cream; whipped Crust. Butter a 9-inch pie pan generously. In a small bowl, combine corn flakes, sugar and margarine; mix thoroughly. Press firmly into prepared pan. Pie. In a large bowl, combine sugar and peaches. Set aside 30 min. In a small bowl, soften gelatin in cool water. Dissolve in warm water. Cold gelatin completely, and add in to sugar-peach mix along with lemon juice and salt. Refrigeratetill partially set. Mix in whipped cream. Pour into prepared crust. Refrigerate2 to 3 hrs before serving. Keep leftover pie refrigerated.
- Wis/Gramma
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 6 servings | |
| Calories 307 | |
| Calories from Fat 91 | 30% |
| Total Fat 10.28g | 13% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 1.88g | |
| Cholesterol 0mg | 0% |
| Sodium 232mg | 10% |
| Potassium 83mg | 2% |
| Total Carbs 53.98g | 14% |
| Dietary Fiber 0.8g | 3% |
| Sugars 48.91g | 33% |
| Protein 1.78g | 3% |
