Name: Peachy Chiffon Pie
Ingredients: 1 Envelope unflavored gelatin; 1 1/4 c Dr Pepper; 1/4 ts Salt; 1/2 c Sugar; 3 Eggs; separated; 1 tb Lemon juice; 1/4 c Sugar; 1 1/4 c Canned peaches; sliced and diced; 1 Pie; (9-inch) shell

We have turned to a God that we can use rather than a God we must obey; we have turned to a God who will fulfill our needs rather than to a God before whom we must surrender our rights to ourselves. He is a God for us and for our satisfaction, and we have come to assume that it must be so in the church as well. And so we transform the God of mercy into a God who is at our mercy. We imagine that He is benign, that He will acquiesce as we toy with His reality and co-opt Him in the promotion of our ventures and careers.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1		Envelope unflavored gelatin
1 1/4	c	Dr Pepper
1/4	ts	Salt
1/2	c	Sugar
3		Eggs; separated
1	tb	Lemon juice
1/4	c	Sugar
1 1/4	c	Canned peaches; sliced and diced
1		Pie; (9-inch) shell

INSTRUCTIONS

Combine gelatin with Dr Pepper. Set aside. Combine salt, 1/2 cup sugar and
beaten egg yolks in top of double boiler. Stir in gelatin mixture. Cook and
stir over hot water until slightly thickened. Add lemon juice. Chill until
partially set, stirring occasionally. Beat egg whites until foamy. Add 1/4
cup sugar gradually, beating until stiff peaks are formed. Fold in gelatin
mixture; then fold in peaches. Chill until mixture mounds when dropped from
a spoon. Pour into cold pie shell. Chill until firm. Serve plain or
garnished with whipped cream and additional sliced peaches.
Yield: 1(9-inch) pie
Posted to brand-name-recipes by Ann_Bartholomew@dpsu.com on Feb 6, 1998

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