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Tangerine Chiffon Pie

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  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Dash
  Cold water 1⁄2 Cup (8 tbs)
  Slightly beaten egg yolks 4
  Frozen tangerine concentrate 6 Ounce, thawed (1 Can)
  Egg whites 4
  Sugar 1⁄3 Cup (5.33 tbs)
  Whipping cream 1 Cup (16 tbs), whipped
  9-inch baked pastry shell 1

In top of double boiler, thoroughly combine unflavored gelatin, 1/4 cup sugar, and the salt.
Blend in water.
Add beaten egg yolks.
Cook, stirring constantly, over simmering water till gelatin dissolves and mixture thickens slightly (about 5 minutes).
Remove from heat.
Stir in undiluted tangerine concentrate; chill till mixture mounds when spooned.
Beat egg whites till soft peaks form; gradually add 1/3 cup sugar, beating till stiff peaks form.
Fold in gelatin mixture; then fold in half of the whipped cream.
Pile into cooled pastry shell; chill firm.
Top pie with remaining whipped cream.
Trim with fresh orange sections, if desired.

Recipe Summary

Cook Time: 
2 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3018 Calories from Fat 867

% Daily Value*

Total Fat 174 g267.6%

Saturated Fat 58.8 g294%

Trans Fat 0 g

Cholesterol 1071.8 mg357.3%

Sodium 448.2 mg18.7%

Total Carbohydrates 302 g100.7%

Dietary Fiber 1 g4.1%

Sugars 131 g

Protein 54 g107.4%

Vitamin A 111.4% Vitamin C 241.3%

Calcium 27.7% Iron 13.8%

*Based on a 2000 Calorie diet

Tangerine Chiffon Pie Recipe