Peach Mousse Pie

by Barb Schmidt's Mom

2 cups chopped peaches

¾ cup sugar

1 teaspoon cinnamon

2 tablespoons lemon juice

1/2 teaspoon salt

Mix together and put it in the fridge for 30 minutes

Put 1 Tbsp/ 1 package of gelatin in ½ cup cold water. Add to ½ cup boiling water

Add dissolved gelatin to peach mixture

Let that mixture become mostly jelled. (This is the secret to this pie. Let it get yucky.)

I used an immersion blender before folding in the whipped cream

Whip 1 pint whipping cream and fold into the peach mixture

Then pour it into the graham cracker crust and let it set.

1-1/2 cups graham crackers, crumbled (2 packages/12 full sheets)

1/4 cup sugar

6 tablespoons unsalted butter – melted

Preheat oven to 350*

Blend crackers and sugar in a food processor, then add melted butter. Blend until completely mixed

Press firmly and evenly on the bottom and sides of the buttered pie pan.

Bake for 10 minutes, then cool.