Orange Chiffon Pie

6 oz Orange Juice
2 c Sugar
7 ts Cornstarch
4 lg Eggs, Separated
2 Baked Pie Shells

Mix the sugar and cornstarch, add the orange juice and bring to a boil
stirring constantly. Boil for 2 minutes. Beat egg yolks slightly and add
to the cooked mixture, boiling for another minute. Remove from heat and
pour into baked pie shells. Beat the egg whites, add 1/2 cup sugar and
continue to beat until stiff. Pile on top of pies and bake in a slow 325?F
oven for 15 to 18 minutes or until brown.
Yields
2 Servings