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ORANGE CHIFFON PIE

Baked 9" pie shell
3 oz pkg lemon chiffon pie filling
1 tsp. grated orange peel
1 fresh orange
1/3 c. sugar
Red food color
Shredded peel from 1/2 orange

Dissolve lemon chiffon pie filling in 1/2 cup boiling water. Beat
in juice of one orange plus cold water to make 1/2 cup; add 1 tsp.
grated orange peel and 3 to 4 drops of red food color. Add 1/3 cup
sugar; beat until peaks form. Spoon filling into pie shell; swirl
top. Chill until set. Garnish with shredded peel from 1/2 orange.

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