Orange Chiffon Pie - cooking recipe

Ingredients

1 (6 to 8 oz.) can concentrated orange juice
1 (12 oz.) container whipped dairy topping
1 (12 to 14 oz.) can sweetened condensed milk
9-inch graham cracker pie crust

Preparation

Mix all ingredients with a wire whisk in a large bowl.
Pile high into a 9-inch graham cracker pie shell.
Refrigerate 4 hours. Garnish with nutmeg or additional whipped topping and candy orange slices.
Makes 8 to 12 servings.