Serves: 6
Total Calories: 357

Zwieback Crust:
1 1/4 cups zwieback crumbs
1 1/2 tablespoons brown sugar
1/3 cup butter real, melted
3/4 teaspoon cinnamon ground
* See note below.
* Part two.
1 tablespoon unflavored jello
1 1/4 cups sugar
1/4 teaspoon salt
6 eggs separated
2/3 cup orange juice concentrate
1/3 cup grapefruit juice
1 tablespoon lemon juice fresh
1 tablespoon orange rind grated
1/2 teaspoon cream of tartar
Orange sections, chilled and well drained

* Heat oven to 350° F. Combine above ingredients until well blended. Press mixture into a 9-inch or 10-inch pie pan to form an even crust. Bake for 10 to 12 minutes. Cool before filling. Filling:
*In medium saucepan, combine gelatin, 1/2 cup sugar, and salt. In bowl, beat together egg yolks and fruit juices stir into gelatin mixture. Cook over low heat, stirring constantly until gelatin dissolves and mixture thickens slightly, about 5 minutes. Remove from heat stir in orange rind cool and refrigerate until mixture mounds slightly when dropped from spoon. Beat egg whites with cream of tartar until soft peaks form gradually beat in remaining 3/4 cup sugar until stiff peaks form. Fold into chilled gelatin mixture turn into prepared shell. Chill until set. Decorate with orange sections.

Nutritional Facts:

Serves: 6
Total Calories: 357
Calories from Fat: 116

More Recipes from the Current Calendars Cookbook:
Almond And Brazil Nut Tart
Blueberry Meringue Pie
Cherry Cream Pie
Chocolate Crusted Orange Meringue Pie
Citrus Chiffon Pie
Cranberry Chiffon Pie
Custard-Mincemeat Pie With Topping
Deep-Dish Blueberry Pie
Four Layer Ice Cream Pie
Fresh Peach Tart With Rich Tart Pastry
Frozen Velvet Chocolate Cream Pie
Hot Apple Tart
Lard Pastry
Lemon-Almond Tart
Mandarin-Rhubarb Pie
Nutmeg Sauce
Pumpkin Chiffon Pie
Rhubarb Cream Pie
Rich Tart Pastry
Sour Cream Pumpkin Pie
Strawberry Banana Tart
Tea Tart Varieties