Low-Fat Brandied Peach Chiffon Pie

Grease pie pan with the diet margarine.

Sprinkle with the graham cracker crumbs, then press firmly to surface.

Quick-bake the shell in a 450° oven for 8 minutes and cool before filling. Soften the gelatin in the cold water.

Combine the milk, sugar, salt and the egg yolks, lightly beaten, in a saucepan or the top of a double boiler.

Cook and stir over a very low flame until mixture thickens slightly.

Add the softened gelatin, brandy flavoring and sweetener, stirring well.

Chill until the mixture begins to set slightly.

Beat the egg whites until stiff and fold into the gelatin mixture.

Drain the peaches and chop coarsely, then layer with the chiffon mixture in the prepared pie crust.

Chill until firm.

Yields 8 servings.