Orange Custard Pie

Low-Fat Dancer

1-1/4 cups orange juice
1 cup skim milk
2 large egg yolks
1/2 cup sugar (scant)
3 tablespoons cornstarch
1 packet unflavored gelatin
Prepared graham cracker pie crust
2 oranges, sectioned
Confectioners' sugar (optional)

In a heavy saucepan, combine orange juice, milk, yolks, sugar, cornstarch
and gelatin until blended. Cook, stirring over medium heat until mixture
is smooth and begins to boil. Remove from heat, and pour into pie crust
when cool. Chill for at least one hour or until firm. Before serving: For
pith-free orange sections, place unpeeled orange on cutting board. With a
sharp paring knife, slice off the top and bottom of the orange, cutting
deep enough so that no white pith shows. Sit the orange on its bottom, and
working from the top downwards, shave off the sides of the oranges,
cutting deep enough to remove all pith. When the orange is completely
peeled, cut between the membranes that divide the segments so that again,
no pith or membrane shows. Lay orange sections on top of pie in concentric
circles and serve. Just before serving, sprinkle orange segments heavily
with confectioners' sugar. Place 4 to 6 inches under preheated broiler
until browned. Makes 6 servings.


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