Orange Pie With Whipped Cream
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Fresh orange juice||1 1⁄4 Cup (20 tbs)|
|Eggs||2 , separated|
|Fresh lemon juice||2 Tablespoon|
|Grated orange rind||2 Tablespoon (From 2 Fruit)|
|Cream of tartar||1⁄4 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|9 inch pie shell||1 , baked|
|Whipped cream||2 Tablespoon|
|Shaved chocolate||1 Tablespoon|
Combine gelatin, salt, and 1/3 cup of the sugar.
Beat together orange juice and egg yolks and add to gelatin mixture.
Cook over low heat, stirring constantly, until gelatin is melted and mixture is slightly thickened, about 5 minutes.
Remove from heat and stir in lemon juice and orange rind.
Chill, stirring occasionally, until mixture is just beginning to set.
Beat egg whites until foamy.
Add cream of tartar and beat until stiff.
Gradually beat in remaining sugar.
Beat until very stiff.
Fold into gelatin mixture.
Fold in cream.
Pour into pie shell and chill until firm.
Garnish with additional whipped cream, forced through a pastry tube.
Sprinkle with shaved chocolate.