1 graham cracker pie shell
3 eggs, separated
1/3 c. sugar
1 c. whipping cream
1 tbsp. or more freshly grated orange peel
1/4 c. orange juice

In medium bowl, beat egg whites until foamy. Gradually add sugar and beat until whites are stiff. In another bowl beat egg yolks until thick and light in color. Fold into egg whites. In another bowl whip cream until stiff; then fold in orange rind and orange juice. Pour this mixture into egg mixture. Pour entire mixture into crust. Freeze for 3 hours and take out of freezer 10 minutes before serving. Serves 6-8.