1 (9 inch) pie shell
3 eggs (separated)
1/2 c. sugar
2 c. whipped topping (thawed)
1/3 c. fruit juice (lemon, lime, orange, Hi-C)
Drops of liquid food coloring

Beat 3 egg whites until soft peaks form. Beat in sugar until stiff. Add remaining 3 egg yolks and beat on low speed. Add thawed whipped topping, until well blended. Beat in juice and add food coloring to match juice flavor (example red coloring with red Hi-C). Pour mixture into pie shell and freeze several hours until firm. Serve frozen and may refreeze remaining pie.