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Orange Chiffon Pie

Ingredients & Directions


6 oz Orange Juice 4 lg Eggs, Separated
2 c Sugar 2 Baked Pie Shells
7 ts Cornstarch

Mix the sugar and cornstarch, add the orange juice and bring to a boil
stirring constantly. Boil for 2 minutes. Beat egg yolks slightly
and add to the cooked mixture, boiling for another minute. Remove
from heat and pour into baked pie shells. Beat the egg whites, add
1/2 cup sugar and continue to beat until stiff. Pile on top of pies
and bake in a slow 325?F oven for 15 to 18 minutes or until brown.

Yields
2 servings

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