Orange Yogurt Chiffon Pie
|Vanilla wafer crumbs||1 1⁄2 Cup (24 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Yogurt||2 Cup (32 tbs)|
|Canned frozen orange juice concentrate||6 Ounce|
Combine crumbs and butter; blend well.
Press firmly and evenly over bottom and sides of pie plate; build up around rim.
Combine gelatin and 1/2 cup sugar in 1 quart saucepan; stir in 1 cup water.
Cook over low heat, stirring constantly, until gelatin is dissolved.
Place yogurt in bowl.
Gradually add orange-juice concentrate.
Stir in gelatin mixture until smooth.
Beat egg whites until frothy, then beat until stiff peaks form, adding 2 tablespoons sugar gradually.
Fold 1/4 of meringue into orange mixture; fold in remaining meringue.
Chill until mixture mounds when dropped from spoon.
Turn into crust; chill until firm.
Garnish with toasted coconut.