Recipe - Blueberry-Orange Chiffon Pie

1 Prepared 9inch Pastry Pie
Shell
3 lg Eggs; separated
3 tablespoon Orange Juice
2 cup Water; divided
One half cup Granulated Sugar; divided
1 pack (3oz.) Orange Flavored
Gelatin
1 One half teaspoon Grated Orange Rind
1 ds Salt
1 pt Fresh Blueberries
1 ct Whipping Cream

Makes One 9Inch Pie

Separate the eggs. Slightly beat the egg yolks with the orange juice,
and combine with 1 cup water in a saucepan over a moderate heat
setting. Add onequarter cup sugar and continue to cook and stir
until the mixture is slightly thickened and just comes to a boil.
Remove from the heat source.

Add gelatin and stir until dissolved. Add water and orange rind, and
stir. Chill until slightly thickened.

Beat egg whites and salt until foamy. Gradually beat in One fourth cup sugar
and continue beating until stiff peaks are formed. Fold in thickened
gelatin. Blend well. Fold in one and onehalf cup blueberries and
spoon filling into pie shell. Chill until firm.

Just before serving, prepare the whipped cream. Cover pie with whipped
topping and remaining blueberries. Slice to serve.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Jun 25, 1999, converted by MM_Buster
v2.0l.