Orange Lemon Chiffon Pie

• 1 tablespoon unflavored gelatin (1 envelope)
• 1 cup sugar
• 1/4 teaspoon salt
• 3/4 cup milk
• 3 egg yolks, slightly beaten
• 1 teaspoon orange rind, grated
• 1/2 teaspoon lemon peel, grated
• 3/4 cup orange juice, freshly squeezed (2 oranges)
• 1/4 cup lemon juice, freshly squeezed (1 lemon)
• 1 cup heavy whipping cream, whipped
• 1 (9 inch) pie crusts, unbaked

1. In a saucepan combine the gelatin, sugar and salt. Stir in the milk and egg yolks.
2. Cook and stir constantly over medium heat until mixture thickens slightly, about 5 minutes. Remove from heat.
3. Stir in the grated peel and juices. Chill till partially set. Fold in whipped cream and put in pie shell. Chill until firm, at least 2 hours.

unflavored gelatin, sugar, salt, milk, egg yolks, orange rind, lemon peel, orange juice, lemon juice, heavy whipping cream, pie crusts

Taken from www.food.com/recipe/orange-lemon-chiffon-pie-149350 (may not work)