Orange Chiffon Pie

• 1 envelope unflavored gelatin
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup milk
• 3 large egg yolks, lightly beaten
• 3/4 cup orange juice
• 1/4 cup lemon juice
• 1 teaspoon grated orange zest
• 1/2 teaspoon grated lemon zest
• 1 cup heavy whipping cream, whipped
• 1 pastry shell (9 inches), baked
• Oranges slices
• Fresh mint, optional

1. In a saucepan, combine the gelatin, sugar and salt. Add milk and egg yolks. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat; add juices and zest. Chill until partially set.
2. Fold in whipped cream and chill until mixture mounds. Spoon into pie shell; chill thoroughly. Garnish with orange slices and mint if desired.

unflavored gelatin, sugar, salt, milk, egg yolks, orange juice, lemon juice, orange zest, lemon zest, heavy whipping cream, pastry shell, oranges, fresh mint

Taken from www.tasteofhome.com/recipes/orange-chiffon-pie/ (may not work)