Orange Pie

BAKE pie crust as directed on pkg.; cool. Grate peel from 1 of the oranges; set peel aside. Cut grated orange in half. Squeeze juice from orange halves; set aside.

PREHEAT oven to 350°F. Beat egg yolks and sugar in small bowl with electric mixer on medium speed 5 min. or until thickened and lemon colored. Add cornstarch, milk, grated peel and orange juice; beat until well blended. Pour into saucepan; cook on medium-low heat 10 min. or until thickened, stirring constantly. Pour into prepared pie crust.

BAKE 30 min.; cool completely on wire rack. Refrigerate 4 hours or until firm. Cut remaining orange into very thin slices. Top pie with whipped topping and orange slices. Store leftover pie in refrigerator.