Tangerine Pie
Makes 8 servings

4 egg whites
1/2 teaspoon cream-of-tartar
Dash salt
1 cup sugar
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
1.5 teaspoons finely shredded tangerine peel(set aside)
1.75 cups Florida tangerine juice
1/4 cup lime juice
4 beaten egg yolks
1 tablespoon butter
1/4 of an 8-ounce container frozen fat-free, light, or regular whipped
dessert topping, thawed
Frozen fat-free, light, or regular whipped dessert topping, thawed
Finely shredded tangerine peel, or tangerine sections (optional)
Chocolate leaves (optional)

For pie shell, let egg whites stand in a large mixing bowl at room temperature for 30 minutes. Add cream of tartar and the dash of salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add 1 cup sugar, a tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Spread mixture over the bottom and up the sides of a very well buttered 9-inch pie plate. Bake in a 300 degree oven for 45 minutes. Turn off oven. Let shell dry in oven, with door closed, for 1 hour. Meanwhile, for filling, in a medium saucepan combine cornstarch, the 1/2 cup sugar, and 1/8 teaspoon salt. Add tangerine juice and lime juice. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Gradually stir hot mixture into beaten egg yolks; return to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in the 1 1/2 teaspoons tangerine peel and the butter. Transfer to a bowl; cover and cool 1 hour. Fold the 1/4 container whipped topping into the thickened mixture. Spoon into prepared pie shell. Cover and chill at least 2 hours. To serve, garnish with whipped topping. If desired, trim with tangerine peel or sections and chocolate leaves.