Blueberry Orange Chiffon Pie Recipe

• 1 x Prepared 9-inch Pastry Pie Shell
• 3 lrg Large eggs, separated
• 3 Tbsp. Orange Juice
• 2 c. Water, divided
• 1/2 c. Granulated Sugar, divided
• 1 pkt (3-ounce.) Orange Flavored Gelatin
• 1 1/2 tsp Grated Orange Rind
• 1 dsh Salt
• 1 pt Fresh Blueberries
• 1 ct Whipping Cream

1. Makes One 9-Inch Pie
2. Separate the Large eggs.
3. Slightly beat the egg yolks with the orange juice, and combine with 1 c. water in a saucepan over a moderate heat setting.
4. Add in one-quarter c. sugar and continue to cook and stir till the mix is slightly thickened and just comes to a boil.
5. Remove from the heat source.
6. Add in gelatin and stir till dissolved.
7. Add in water and orange rind, and stir.
8. Refrigeratetill slightly thickened.
9. Beat egg whites and salt till foamy.
10. Gradually beat in 1/4 c. sugar and continue beating till stiff peaks are formed.
11. Mix in thickened gelatin.
12. Blend well.
13. Mix in one and one-half c. blueberries and spoon filling into pie shell.
14. Refrigeratetill hard.
15. Just before serving, prepare the whipped cream.
16. Cover pie with whipped topping and remaining blueberries.
17. Slice to serve.

pastry pie shell, eggs, orange juice, water, sugar, gelatin, orange rind, salt, blueberries, whipping cream

Taken from cookeatshare.com/recipes/blueberry-orange-chiffon-pie-88216 (may not work)