Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| 3 tablespoons | Sugar |
| 1⅓ cup | Flour |
| ¼ cup | Frozen orange juice |
| 1 tablespoon | Unflavored gelatin |
| 3 \N | Eggs; separated |
| 1 cup | Sugar |
| ¼ teaspoon | Cream of tartar |
| ¼ cup | Frozen orange juice |
| 1 teaspoon | Vanilla |
| 1 pack | (8 oz.) cream cheese |
| 1 cup | Whipping cream |
FILLING
Notes: By Mary Jane Blocker, Lehighton. The Times News, PA Soften butter with sugar. Add flour mix until dough forms. Reserve ⅓ cup crumbs. Press remaining mixture over bottom and sides of 7-8 inch pie pan.
Bake 350€ for 10-12 minutes or until golden brown. Bake crumbs on small dish 7-10 minutes or until golden.
FILLING: Combine ¼ cup orange juice and gelatin in top of double boiler.
Add egg whites, ½ cup sugar, cream of tartar. Cook over boiling water.
Beat constantly with electric beater until soft peaks form. Set aside.
Combine in medium saucepan ¼ cup orange juice, 3 egg yolks, ½ cup sugar, and vanilla. Beat with electric beater until light. Cook, stirring constantly, until smooth and thick. Remove from heat. Add cream cheese.
Beat until smooth. Fold into gelatin-egg white mixture.
Chill 30 minutes. Beat whipping cream until thick. Fold into gelatin mixture. Spoon into baked shell. Sprinkle with crumbs. Chill 2 hours.
Serve.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998