Orange Blossom Chiffon Pie
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Chilled heavy cream||1 Cup (16 tbs)|
|Confectioner's sugar||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Baked 9 inch pie shell||1|
Sprinkle gelatin over 1/3 cup water in top of a double boiler to soften.
Beat egg yolks, 1 cup water, and salt together.
Blend into gelatin.
Cook over boiling water, stirring constantly, until gelatin is dissolved and mixture is slightly thickened, about 5 minutes.
Immediately remove from heat, add orange juice concentrate, and stir until blended.
Chill, stirring occasionally, until mixture mounds when dropped from a spoon (or chill over ice and water, stirring frequently).
Meanwhile, whip cream until soft peaks are formed.
With final few strokes, beat in confectioners' sugar and extract; set in the refrigerator.
Using a clean beater, beat egg whites until frothy.
Gradually add sugar, continuing to beat until rounded peaks are formed.
Fold in the gelatin mixture and then the whipped cream.
Turn into a baked pie shell.
Using the back of a spoon swirl top.
Decorate with orange sections and pastry cutouts