Yield: 6-8 servings
Bake pastry shell following directions on package. Then set aside to cool.
In a large saucepan, combine sugar and cornstarch. Stir in water and corn syrup until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.
Stir in gelatin and lemon juice until gelatin is dissolved. Cool quickly by setting pan in a bowl of ice for a few minutes.
Stir in the peaches. Pour into baked, cooled crust. Chill for at least 3 hours or until set.
Garnish with whipped topping before serving.
Please note that some ingredients and brands may not be available in every store.