Baked 9 inch pie shell
1 (11 oz.) can mandarin oranges, drained
1 tbsp. lemon juice
1 env. unflavored gelatin
1/4 c. cold water
4 eggs, separated
3/4 c. sugar
1/8 tsp. salt
1/2 c. heavy whipping cream, whipped
1/4 c. flaked coconut

To syrup from drained mandarins add enough water to make 1 cup. Soften gelatin in 1/4 cup cold water. Beat egg yolks until light and fluffy, stir in sugar, salt and orange syrup mixture. Cook until thickened, stirring constantly. Add softened gelatin and stir until it is dissolved. Cool.

Reserve several mandarin segments (at least 6) for garnishing. Cut remaining segments in small pieces and fold gently into custard mixture.

Beat egg whites until they form soft peaks; fold into fruit-custard mixture. Pour into cool pie shell. Chill until set.

To serve, top each wedge of pie with a spoonful of whipped cream and at least one reserved mandarin segment. Sprinkle with coconut.