Mandarin Orange Chiffon Pie - cooking recipe

Ingredients

1 unbaked 9-inch graham cracker crust
1 envelope unflavored gelatin
1/3 c. sugar
4 egg yolks, beaten
4 egg whites
1 Tbsp. grated lemon rind
2 Tbsp. lemon juice
1 (11 oz.) can mandarin oranges
1/2 c. liquid from orange can
1/2 c. sugar
1/4 tsp. salt

Preparation

In double boiler, mix gelatin, sugar and egg yolks.
Stir in rind and juices (including that from can).
Cook over boiling water, stirring constantly 5 minutes, or until thickened.
Beat egg whites in separate bowl until fairly stiff, then add 1/2 cup sugar gradually and beat until stiff.
Fold into egg mixture. Add about 12 to 16 segments of orange.
Turn into pie shell. Garnish with remaining segments and chill.
Yields 6 servings.