1 env. unflavored gelatin
5 eggs, separated
1 c. sugar
1/2 c. lemon juice
1/4 tsp. salt
1 c. finely chopped fresh peaches
1 9" baked pie shell
Whipped cream
Fresh peach slices

Soften gelatin in 1/2 cup cold water; set aside. Place egg yolks in saucepan; beat slightly. Add half the sugar; beat until well mixed. Stir in lemon juice. Cook over medium heat until thickened, stirring constantly. Add softened gelatin; stir until dissolved. Remove from heat; chill. Add salt to egg whites; beat until stiff but not dry. Add remaining sugar gradually. Beat until very stiff; set aside.

Stir peaches into gelatin mixture. Fold in egg whites gently. Pile peach mixture into pie shell; chill until firm. Top with whipped cream and sliced fresh peaches.