Orange Chiffon Pie
|Eggs||4 , separated|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||3⁄4 Cup (12 tbs), divided|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Grated orange peel||2 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs), whipped|
|9 inch graham cracker crust||1|
In small mixing bowl, beat egg yolks at high speed until thick and lemon colored, about 5 minutes.
Mean while, stir together in medium saucepan, gelatin, 1/4 cup sugar, orange juice, and salt.
Gradually stir in beaten yolks.
Cook over medium heat, stirring constantly, until gelatin is dissolved, about 5 minutes.
Remove from heat.
Stir in lemon juice and orange peel.
Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In large mixing bowl, beat egg whites and cream of tartar until foamy.
Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks.
Gently fold chilled yolk mixture and whipped cream into egg whites.
Pour into prepared crust.
Chill until firm, at least 3 hours.
When ready to serve, garnish with orange slices, if desired.