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Orange Blossom Chiffon Pie

Canadian.Recipes's picture
  Unflavored gelatin 1 Tablespoon
  Cold water 1⁄3 Cup (5.33 tbs)
  Egg yolks 2
  Water 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Chilled heavy cream 1 Cup (16 tbs)
  Confectioner's sugar 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Egg whites 2
  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.
Chill thoroughly.
Decorate with orange sections and pastry cutouts

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2351 Calories from Fat 1375

% Daily Value*

Total Fat 155 g238.2%

Saturated Fat 80.5 g402.7%

Trans Fat 0 g

Cholesterol 699 mg233%

Sodium 1673 mg69.7%

Total Carbohydrates 207 g69%

Dietary Fiber 2.8 g11.3%

Sugars 80.4 g

Protein 36 g71.5%

Vitamin A 79.2% Vitamin C 2.4%

Calcium 23.5% Iron 19.1%

*Based on a 2000 Calorie diet

Orange Blossom Chiffon Pie Recipe