Orange Mandarin Chiffon Pie
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Eggs||4 , separated|
|Canned mandarin orange sections||11 Ounce, drained (Reserve 2/3 Cup Syrup, 1 Can)|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Baked graham cracker crumb crust||1 (Use 9 Inch Size)|
Set Power Select at MEDIUM-LOW.
In medium glass bowl, mix gelatin and 1/3 cup sugar; stir in egg yolks blended with reserved syrup, lemon juice and lemon peel.
Heat 5 to 6 minutes or until gelatin is dissolved, stirring twice.
Chill until mixture mounds slightly, stirring occasionally.
Meanwhile, beat egg whites until soft peaks form; gradually add 1/2 cup sugar and beat until stiff.
Fold in gelatin mixture and 1/2 oranges; turn into prepared crust.
Chill until firm; garnish with remaining oranges.