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Orange Chiffon Pie recipe

Imagine the flavor of fresh oranges permeatinga billowy cloud of rich cream as this delicious dessert caressesyour taste buds, creating the need for yet another bite. Trythis in a chocolate crumb crust for added decadence.

Recipe: Orange Chiffon Pie

1/2 cup granulated sugar
1 (1/4-ounce) envelope unflavored gelatin
2 tablespoons lemon juice
2 teaspoons grated orange peel
1/2 cup orange juice
4 large fresh eggs, separated
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
1 cup whipping cream, whipped
1 (9-inch) baked pie shell or graham cracker crust

  • In medium saucepan, stir together firstaddition of sugar (1/2 cup), gelatin, lemon juice and orangepeel. Stir in orange juice and egg yolks until blended. Cookover low heat, stirring constantly until gelatin is dissolved,about 5 minutes. Remove from heat. Chill, stirring occasionally,until mixture mounds slightly when dropped from spoon, 30 to45 minutes.
  • In a large mixing bowl, beat egg whiteswith cream of tartar at high speed until foamy. Add remaining1/4 cup sugar, 1 tablespoon at a time, beating constantly untilsugar is dissolved* and whites are glossy and stand in soft peaks.Gently, but thoroughly, fold whipped cream along with chilledegg yolk mixture into egg whites. Pile mixture into preparedpie shell. Chill until firm, at least 3 hours.

    Makes 8 servings.

    *Rub just a bit of meringue between thumband forefinger to feel if sugar has dissolved.

    Recipe courtesy of American Egg Board.

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