Lemon Chiffon Pie

1 ea Deep dish pie crust shell,ba

1 t Unflavored gelatin

1/4 c Water

3 ea Large eggs,separated

1 c Sugar

1/2 c Lemon juice

2 t Grated lemon peel

3 dr Yellow food coloring,optiona

1 c Whipped topping,thawed

1 x shavings,garnish

1 x Lemon slices,garnish

Soak gelatin in water.In double boiler over gently simmering water, beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until mixture coats the bottom of a spoon.Add grated lemon peel,gelatin and food coloring.Stir well.Cool in refrigerator about 1/2 hour until slightly thickened.Beat egg whites with 1/2 cup sugar;fold into lemon mixture.Fold in whipped topping.Spoon into baked pie crust.Refrigerate 2 to 3 hours before serving.garnish with chocolate shavings and lemon slices.Serves 8.