Mandarin Angel Pie
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Lemon pudding mix||4 Ounce (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Canned mandarin orange sections||11 Ounce (1 Can)|
|Lemon juice||1 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
Beat egg whites and cream of tartar to soft peaks.
Gradually add 1 cup sugar, beating until it forms stiff peaks.
Spread on bottom and sides of a well-greased 9 inch pie plate.
Bake at 275Â°F for 1 hour.
Turn off heat; let crust dry in the oven with the door closed for 2 hours.
In a bowl combine the pudding mix, the 1/2 cup sugar and water; beat in the egg yolks.
Drain orange sections, reserving syrup.
Add lemon juice and enough water to syrup to make 1 3/4 cups; stir into the pudding mixture.
Cook and stir over medium heat until boiling.
Fold in whipped cream and 3/4 cup orange sections (set aside remainder); spoon into meringue shell.
Chill several hours or overnight.
Top with additional whipped cream and orange sections.