Tangerine Chiffon Pie
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Slightly beaten egg yolks||4|
|Frozen tangerine concentrate||6 Ounce, thawed (1 Can)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
|9-inch baked pastry shell||1|
In top of double boiler, thoroughly combine unflavored gelatin, 1/4 cup sugar, and the salt.
Blend in water.
Add beaten egg yolks.
Cook, stirring constantly, over simmering water till gelatin dissolves and mixture thickens slightly (about 5 minutes).
Remove from heat.
Stir in undiluted tangerine concentrate; chill till mixture mounds when spooned.
Beat egg whites till soft peaks form; gradually add 1/3 cup sugar, beating till stiff peaks form.
Fold in gelatin mixture; then fold in half of the whipped cream.
Pile into cooled pastry shell; chill firm.
Top pie with remaining whipped cream.
Trim with fresh orange sections, if desired.