1 c. milk
1/2 c. granulated sugar
2 egg yolks
1 envelope Jello (orange)
4 sq. semi sweet chocolate
Grated peel of 1 orange
1 tsp. vanilla
7 egg whites
1/2 + cream of tartar

PIE CRUST:

2 c. flour
1 tsp. salt
2/3 c. shortening
5 or 7 tbsp. cold water

Cut shortening into flour and salt form course crumbs. Add water. Knead well. Cut in half. Refrigerate 30 minutes. Roll out. Put in pans. Bake approximately 15 minutes until golden brown. Place milk, sugar, egg yolks in heavy saucepan. Stir until well blended. Sprinkle Jello over milk mixture. Stir and add chocolate (broken in pieces). Place over low heat. Cook and stir constantly until chocolate melted and jello dissolved. Remove from heat. Let stand 3 minutes. Stir in orange peel and vanilla.

Pour into large mixing bowl and beat at high speed (or 2 minutes or until thick and syrupy. Refrigerate 30 to 40 minutes. Combine tartar and whites. Beat until very stiff peaks form. Pour chocolate batter in thin stream over entire surface of egg whites. Fold gently into baked pie shells. Refrigerate approximately 3 hours or until set.