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Orange Chiffon Pie

Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Pie
Interest: 
Everyday

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