Recipe - Orange Chiffon Pie

6 ounce Orange Juice
2 cup Sugar
7 teaspoon Cornstarch
4 lg Eggs, Separated
2 Baked Pie Shells

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 One half cup sugar and
continue to beat until stiff. Pile on top of pies and bake in a slow 325øF
oven for 15 to 18 minutes or until brown. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip