Fresh Orange Chiffon Pie Recipe


Preparation Time40 MinCooking Time10 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings10
VegetarianMain Ingredient
Interest Group


 Graham crackers5
 Sugar5 Tablespoon
 Butter/Margarine2 Teaspoon, melted
 Unflavored gelatin1 Tablespoon
 Orange juice1 1⁄2 Cup (24 tbs)
 Egg yolks2
 Salt1⁄2 Teaspoon
 Lemon juice1 Tablespoon
 Vanilla extract1 Teaspoon
 Egg whites3
 Orange sections1 Tablespoon

Nutrition Facts

Serving size

Calories 107 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.6%

Saturated Fat 0.92 g4.6%

Trans Fat 0 g

Cholesterol 39.2 mg

Sodium 159.2 mg6.6%

Total Carbohydrates 18 g6.1%

Dietary Fiber 0.3 g1.2%

Sugars 13.3 g

Protein 3 g6.9%

Vitamin A 2.9% Vitamin C 32.1%

Calcium 1.4% Iron 2.3%

*Based on a 2000 Calorie diet


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.
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.