Peach Mousse Pie Recipe

• 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

1. In a small saucepan, combine sugar, gelatin and cornstarch.
2. Stir in lemon zest, orange and lemon juice, mix till smooth.
3. Cook over medium heat till slightly thickened.
4. Remove from heat, cover with saran wrap and chill till cold, about 1 hour.
5. Spoon gelatin mix into large bowl.
6. Stir to soften and mix in the whipped cream and the beaten egg whites.
7. Arrange the sliced peaches on bottom of crust.
8. Spoon the cooled cream mix over the peaches.
9. Chill 4 to 5 hrs or possibly overnight.
10. Garnish top with peach preserves.
11. Pipe or possibly dollop whipping cream around edge of pie.
12. Sprinkle with toasted almonds.

crust, sugar, unflavored gelatin, cornstarch, lemon zest, orange , egg yolks, whipping cream, egg whites, peaches

Taken from cookeatshare.com/recipes/peach-mousse-pie-31507 (may not work)