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Tangerine Pie

Makes 8 servings

PIE SHELL

• 4 egg whites
• 1/2 teaspoon cream of tartar
• Dash of salt
• 1 cup sugar

FILLING

• 1/4 cup cornstarch
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 3/4 cups tangerine juice
• 1/4 cup lime juice
• 4 beaten egg yolks
• 1 1/2 teaspoons finely shredded tangerine peel
• 1 tablespoon butter
• 1 (8-ounce) container whipped dessert topping, thawed
• Finely shredded tangerine peel or tangerine sections, for garnish
• Chocolate leaves, optional

For the pie shell: Let egg whites stand in a large mixing bowl at room temperature for 30 minutes. Add cream of tartar and dash of salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add 1 cup sugar, a tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight) and sugar is almost dissolved.

Spread mixture over bottom and up sides of a well buttered 9-inch pie plate. Bake at 300 degrees for 45 minutes. Turn off oven. Let shell dry in oven, with door closed, for 1 hour.

For the filling: In a saucepan, combine cornstarch, 1/2 cup sugar and 1/8 teaspoon salt. Add tangerine juice and lime juice. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Gradually stir hot mixture into beaten egg yolks; return to saucepan. Bring to a gentle boil, stirring. Cook and stir 2 minutes more. Remove from heat. Stir in shredded tangerine peel and butter. Transfer to a bowl; cover and cool 1 hour.

Fold 1/4 container whipped topping into thickened mixture. Spoon into prepared pie shell. Cover and chill at least 2 hours.

To serve, garnish with more whipped topping.

If desired, decorate with tangerine peel or sections and chocolate leaves.

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