Orange Custard Pie

Ingredients:
1 1/4 cups of orange juice
1 cup of skim milk
2 large egg yolks
1/2 cup of sugar -- scant
3 tablespoons of cornstarch
1 packet of unflavored gelatin
1 graham cracker piecrust
2 oranges, sectioned
confectioners' sugar (optional)

Instructions:
In a heavy saucepan, combine orange juice, milk, yolks, sugar, cornstarch and gelatin and stir until blended. Cook, stirring over medium heat until mixture is smooth and begins to boil. Remove from heat, and pour the mixture into the piecrust when cool. Then chill for at least one hour or until firm.

Place unpeeled oranges onto a 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 no pith or membrane shows. In concentric circles, lay the orange sections on top of the pie. Sprinkle orange segments heavily with confectioners' sugar just before serving. Lastly, place the pie 4 to 6 inches under a preheated broiler until it is browned.

Makes 6 servings

Nutritional information:
Calories 170
Fat 2g
Cholesterol 72mg
Sodium 33mg
Carbohydrates 34.8g
Protein 4.4g
Fiber 1.2g

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