Orange Lime Chiffon Pie
|9 inch baked pie shell||2|
|Unflavored gelatin||1 Tablespoon|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Eggs||8 Small, separated|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Grated orange rind||2 Tablespoon|
|Lime juice/Lemon juice||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Make and bake pie shells; cool.
Sprinkle gelatine on orange juice; set aside.
Place egg yolks in double-boiler top; add 2/3 cup sugar, orange rind, and lime juice; stir until smooth.
Cook over boiling water, stirring constantly, 5 min., or until thickened.
Add gelatine; stir well; remove from heat.
Beat egg whites with salt until stiff; gradually beat in 1 cup sugar; fold into hot orange mixture.
Pour into pie shells.
Refrigerate until set; carefully wrap and freeze.