1    Envelope unflavored gelatine
1/2 c  Sugar
1/2 ts Salt
16 oz Can sliced peaches, undraind
Water
6 oz Can frozen lemonade conce-
-ntrate, undiluted
1 c  Icy cold evaporated milk,
-whipped
1    10" graham cracker crust
-baked in a heat-resistant
-non-metallic pie pan

1. In a 1 1/2-quart, heat-resistant, non-metallic bowl, mix gelatine, sugar
and salt. 2. Drain liquid from peaches into a glass measuring cup and add
enough water to make 3/4 cup. Add peach liquid mixture to gelatine mixture.
3. Heat gelatine mixture in e Oven 3 minutes or until gelatine is
dissolved. Stir every 45 seconds. 4. Add undiluted lemonade concentrate to
hot gelatine mixture. 5. Chill in refrigerator until mixture mounds
slightly when drop- ped from a spoon. 6. While lemonade mixture is
chilling, whip chilled evaporated milk until stiff peaks from. 7. Fold
whipped evaporated milk into chilled gelatine mixture. 8. Arrange peach
slices on bottom of graham cracker crust re- serving slices to garnish the
top of the pie. 9. Pour mixture into pie crust. 10. Chill three hours or
until firm. Garnish top of pie with peach slices just before serving.