Low-Fat Orange Custard Pie

1. 1

   In a heavy saucepan, combine orange juice, milk, yolks, sugar, cornstarch and gelatin until blended.

2. 2

   Cook, stirring over medium heat until mixture is smooth and begins to boil.

3. 3

   Remove from heat, and pour into pie crust when cool.

4. 4

   Chill for at least one hour or until firm.

5. 5

   Before serving: For pith-free orange sections, place unpeeled orange on cutting board.

6. 6

   With a sharp paring knife, slice off the top and bottom of the orange, cutting deep enough so that no white pith shows.

7. 7

   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.

8. 8

   When the orange is completely peeled, cut between the membranes that divide the segments so that again, no pith or membrane shows.

9. 9

   Lay orange sections on top of pie in concentric circles and serve.

10. 10

    Just before serving, sprinkle orange segments heavily with confectioners' sugar.

11. 11

    Place 4 to 6 inches under preheated broiler until browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.