1 Prepared 9-inch pie shell 2 egg yolks 3/4 cup sugar 1 tablespoon flour 1 tablespoon grated orange peel 1/2 cup fresh orange juice 1 cup heavy cream 1 teaspoon sugar
In the top of a double boiler combine egg yolks, sugar, flour and orange peel. Mix well. Gradually add orange juice. Cook over boiling water, stirring frequently until thickened. Chill thoroughly.
Beat cream until thick. Add one teaspoon sugar and continue beating until stiff peaks form. Fold cream into orange mixture. Spoon into pastry shell. Chill until firm, at least 4 to 6 hours before serving.