ORANGE CHIFFON PIE
Source of Recipe
Baked 9" pie shell
3 oz pkg lemon chiffon pie filling
1 tsp. grated orange peel
1 fresh orange
1/3 c. sugar
Red food color
Shredded peel from 1/2 orange
Dissolve lemon chiffon pie filling in 1/2 cup boiling water. Beat
in juice of one orange plus cold water to make 1/2 cup; add 1 tsp.
grated orange peel and 3 to 4 drops of red food color. Add 1/3 cup
sugar; beat until peaks form. Spoon filling into pie shell; swirl
top. Chill until set. Garnish with shredded peel from 1/2 orange.