Orange Chiffon Pie Recipe

Summary

Preparation Time50 MinCooking Time30 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Baked 9 inch pie shell1
 Plain gelatin1⁄4 Ounce (1 Envelope)
 Cold water1⁄4 Cup (4 tbs)
 Eggs4 , separated
 Granulated sugar1 Cup (16 tbs)
 Orange juice1⁄2 Cup (8 tbs)
 Grated orange rind1 Tablespoon
 Lemon juice1 Teaspoon
 Salt1⁄2 Teaspoon
 Whipped cream1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 507 Calories from Fat 236

% Daily Value*

Total Fat 26 g40.4%

Saturated Fat 13.6 g68%

Trans Fat 0 g

Cholesterol 196.2 mg

Sodium 381.1 mg15.9%

Total Carbohydrates 58 g19.4%

Dietary Fiber 0.78 g3.1%

Sugars 37.5 g

Protein 7 g13.1%

Vitamin A 4.3% Vitamin C 23.5%

Calcium 5.2% Iron 6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a bowl, soak the gelatine in cold water for 5 minutes.

MAKING
2) In a top part of double boiler, mix together egg yolks, ½ cup of the sugar, orange and lemon juice and salt.
3) Cook over boiling water, stirring frequently until slightly thickened.
4) Stir the gelatine in the yolk mixture until dissolved.
5) Mix in the orange rind.
6) Remove from the heat and allow to cool.

FINALIZING
7) Place in the refrigerator until chill and starts to set.
8) In a clean bowl, beat the egg white along with the remaining sugar until firm.
9) Fold the egg white mixture into the yolk mixture.
10) Spoon and spread into the baked pie and chill until set.

SERVING
11) Cut into wedges and serve with a dollop of whipped cream.
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