1 env. Knox gelatin
1/4 c. cold water
1 c. cold milk
1/2 c. sugar
2 egg whites, stiffly beaten
1 c. heavy whipping cream
1/4 tsp. salt
2 egg yolks, slightly beaten
1/2 tsp. vanilla

Beat egg yolks with sugar and salt; add to milk and cook in top of double boiler until custard consistency. Soften gelatin in cold water; add to hot custard and stir until dissolved. Cool. When it is thickened. Fold in whipped cream and beaten egg whites and vanilla. Turn into baked pie shell that has been lined with canned drained peaches. Top with Jello and whipped cream.