Preheat the oven to 350 degrees
In a nine-inch, deep-dish pie pan, mix the graham crumbs and melted butter. With a large spoon or stiff spatula, press the crumbs into the bottom and up the sides of the pie pan. Bake the crust for ten minutes.
Whip the cream until soft peaks form. Add the vanilla and continue whipping until mixed.
Mix the puree, lemon juice, and red food coloring together.
Baker’s Note: The lemon juice helps the peach puree from turning dark. The touch of red food coloring should give the puree just a blush of pink.
Sprinkle the gelatin over 1/2 cup of the peach puree. Place the puree and gelatin in the microwave and heat for fifteen seconds. Take the puree out and stir it with a spoon. Heat it again for 15 seconds and stir again. Repeat the process until the mixture is very hot and the gelatin is dissolved. Mix the hot puree with the rest of the puree and refrigerate it for ten minutes.
Place the egg whites in a metal or Pyrex bowl. Stir in the sugar. Place the bowl in a pan of water on the stove. Heat the water and stir the egg whites with a whisk until the egg white mixture reaches 160 degrees. If you don’t have a thermometer, the mixture will be very hot (but not bubbling.) Remove from the heat. Beat with an electric mixer until soft peaks form.
Fold the peach mixture into the egg white mixture. Fold the whipped cream into the mixture. Refrigerate for two or three hours or until firm. Store in the refrigerator.