1 tb Gelatin, Unflavored
1 1/2 c Orange Juice — fresh
2/3 c Sugar
1/4 ts Salt
1/4 c Lemon Juice
1 ts Orange Rind — grated
1 c Heavy Cream
1 9 Inch Pie Shell, Graham
Cracker Crumb — (see Rum
Pie)
Mint Sprigs — for garnish
Orange Slices — for
Garnish
In the top of a double boiler place the gelatin and 1/2 cup of orange
juice. Cook until dissolved, stirring frequently. Add sugar and salt.
Remove from heat. Add the remaining orange juice, lemon juice, and
rind. Chill until mixture begins to thicken, then beat until light.
Whip cream and fold into mixture. Pour into pie shell. Chill until
firm. Garnish with mint sprigs and orange slices.
Yield: 8 servings.
Yields
8 servings