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Fresh Orange Chiffon Pie

Southern.Crockpot's picture
Ingredients
  Graham crackers 5
  Sugar 5 Tablespoon
  Butter/Margarine 2 Teaspoon, melted
  Unflavored gelatin 1 Tablespoon
  Orange juice 1 1⁄2 Cup (24 tbs)
  Egg yolks 2
  Salt 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Vanilla extract 1 Teaspoon
  Egg whites 3
  Orange sections 1 Tablespoon
Directions

Roll graham crackers into fine crumbs.
Blend in 1 tablespoon sugar and melted butter.
Save 1 tablespoon of crumb mixture to sprinkle over top.
Sprinkle remaining crumbs over bottom and sides of a buttered 9-inch pie pan.
Bake in preheated moderate oven (375°F.) for 10 minutes.
Remove from oven.
Cool.
Soften gelatin in 1/2 cup of the orange juice.
Let stand for 5 minutes.
Beat egg yolks lightly.
Stir in remaining sugar and the salt.
Add remaining orange juice and the Uemon juice.
Mix well.
Cook over hot water or low heat for 10 minutes, stirring constantly, or until thoroughly hot.
Remove from heat and stir in softened gelatin and vanilla.
Chill over ice water until mixture is about as thick as unbeaten egg whites.
Beat egg whites until they stand in soft peaks.
Fold into mixture.
Turn into crumb-lined 9-inch pie pan.
Chill until firm.
Sprinkle remaining crumbs over top; garnish with fresh orange sections.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Orange
Interest: 
Party, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
10

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