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Orange Chiffon Pie

  Eggs 4 , separated
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Sugar 3⁄4 Cup (12 tbs), divided
  Orange juice 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  Grated orange peel 2 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Whipping cream 1 Cup (16 tbs), whipped
  9 inch graham cracker crust 1

In small mixing bowl, beat egg yolks at high speed until thick and lemon colored, about 5 minutes.
Mean while, stir together in medium saucepan, gelatin, 1/4 cup sugar, orange juice, and salt.
Gradually stir in beaten yolks.
Cook over medium heat, stirring constantly, until gelatin is dissolved, about 5 minutes.
Remove from heat.
Stir in lemon juice and orange peel.
Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Wash beaters.
In large mixing bowl, beat egg whites and cream of tartar until foamy.
Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks.
Gently fold chilled yolk mixture and whipped cream into egg whites.
Pour into prepared crust.
Chill until firm, at least 3 hours.
When ready to serve, garnish with orange slices, if desired.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2654 Calories from Fat 1257

% Daily Value*

Total Fat 140 g214.9%

Saturated Fat 75.3 g376.3%

Trans Fat 0 g

Cholesterol 1177.3 mg392.4%

Sodium 1302.4 mg54.3%

Total Carbohydrates 279 g93.2%

Dietary Fiber 1.4 g5.7%

Sugars 223.8 g

Protein 47 g94.3%

Vitamin A 25.4% Vitamin C 149%

Calcium 28.1% Iron 55.5%

*Based on a 2000 Calorie diet

Orange Chiffon Pie Recipe