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Orange Lime Chiffon Pie

Pie.Chef's picture
  9 inch baked pie shell 2
  Unflavored gelatin 1 Tablespoon
  Orange juice 2⁄3 Cup (10.67 tbs)
  Eggs 8 Small, separated
  Granulated sugar 2⁄3 Cup (10.67 tbs)
  Grated orange rind 2 Tablespoon
  Lime juice/Lemon juice 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Granulated sugar 1 Cup (16 tbs)
  Heavy cream 1 Cup (16 tbs), whipped

Make and bake pie shells; cool.
Sprinkle gelatine on orange juice; set aside.
Place egg yolks in double-boiler top; add 2/3 cup sugar, orange rind, and lime juice; stir until smooth.
Cook over boiling water, stirring constantly, 5 min., or until thickened.
Add gelatine; stir well; remove from heat.
Beat egg whites with salt until stiff; gradually beat in 1 cup sugar; fold into hot orange mixture.
Pour into pie shells.
Refrigerate until set; carefully wrap and freeze.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4530 Calories from Fat 1959

% Daily Value*

Total Fat 225 g345.9%

Saturated Fat 102.4 g511.9%

Trans Fat 0 g

Cholesterol 1614.6 mg538.2%

Sodium 3325.1 mg138.5%

Total Carbohydrates 554 g184.5%

Dietary Fiber 3.8 g15.2%

Sugars 365.8 g

Protein 73 g145.9%

Vitamin A 110% Vitamin C 243.7%

Calcium 191.1% Iron 36%

*Based on a 2000 Calorie diet

Orange Lime Chiffon Pie Recipe