Orange Chiffon Pie Recipe
Ingredients
1 envelope unflavored gelatin
3/4 cup sugar
Dash of salt
1 cup hot water
3 eggs, separated
1 can (6 oz.) frozen orange juice concentrate
3 tablespoons lemon juice 9 or 10-inch pastry shell, baked and cooled
1 cup (1/2 pt.) whipping cream (optional)
1/4 cup slivered almonds, toasted (optional)
Directions
In the top of a double boiler, mix together the gelatin, 1/2 cup of the sugar, and the salt.
Stir in the hot water and cook over boiling water, stirring, until gelatin dissolves.
Beat egg yolks slightly and stir in gelatin mixture.
Return to double boiler; cook, stirring, until mixture coats the spoon.
Remove from heat, and stir in the orange juice concentrate and lemon juice; chill until it starts to congeal.
Beat egg whites stiff; gradually beat in remaining 1/4 cup sugar.
Combine two mixtures; spoon into pastry shell; chill.
Top with the whipped cream and toasted almonds, if you wish.
Stir in the hot water and cook over boiling water, stirring, until gelatin dissolves.
Beat egg yolks slightly and stir in gelatin mixture.
Return to double boiler; cook, stirring, until mixture coats the spoon.
Remove from heat, and stir in the orange juice concentrate and lemon juice; chill until it starts to congeal.
Beat egg whites stiff; gradually beat in remaining 1/4 cup sugar.
Combine two mixtures; spoon into pastry shell; chill.
Top with the whipped cream and toasted almonds, if you wish.
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