| ORANGE DELIGHT PIE |
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One 9-inch pieClassic CRISCO Single Pie Crust 3 navel oranges 2 tablespoons sugar Orange juice 1 envelope unflavored gelatin 2 tablespoons cold water 1/4 cup sugar 1 tablespoon lemon juice 3 egg yolks, slightly beaten 3 egg whites, beaten to stiff, not dry, peaks 1 cup whipping cream, whipped 1/2 cup toasted flaked coconut 1/4 cup chopped maraschino cherries, drained Line a 9-inch pie plate with pastry; bake and cool. Grate 1 tablespoon orange peel; set aside. Peel and section oranges; coarsely chop orange sections and put into a sieve over a measuring cup. Sprinkle with 2 tablespoons sugar, stir, and let drain 10 minutes. Add more orange juice to make 1/2 cup juice. Reserve. Soften gelatin in cold water. Combine 1/4 cup sugar, lemon juice, reserved 1/2 cup orange juice, and egg yolks in a heavy saucepan. Cook and stir over low heat until custard coats a metal spoon. Remove from heat; stir in gelatin and reserved orange peel. Cool. Fold beaten egg whites into cooled custard, then fold in whipped cream. Lightly fold in orange pieces, coconut, and cherries. Spoon into the baked pie shell. Refrigerate until firm. Decorate with orange sections, if desired. |
