Orange Mandarin Chiffon Pie Recipe
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Ingredients
1 envelope unflavored gelatin
1/3 cup sugar
4 eggs, separated
1 can (11 oz.) mandarin orange sections, drained; reserve 2/3 cup syrup
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
1/2 cup sugar
9-inch graham cracker crumb crust, baked
Directions
In medium glass bowl, mix gelatin and 1/3 cup sugar; stir in egg yolks blended with reserved syrup, lemon juice and lemon peel.
Cook at MEDIUM-HIGH 5 to 6 minutes, or until gelatin is dissolved; stir twice.
Chill until mixture mounds slightly, stir occasionally.
Meanwhile, beat egg whites until soft peaks form; gradually add 1/2 cup sugar and beat until stiff.
Fold in gelatin mixture and 1/2 oranges; turn into prepared crust.
Chill until firm; garnish with remaining oranges.
Cook at MEDIUM-HIGH 5 to 6 minutes, or until gelatin is dissolved; stir twice.
Chill until mixture mounds slightly, stir occasionally.
Meanwhile, beat egg whites until soft peaks form; gradually add 1/2 cup sugar and beat until stiff.
Fold in gelatin mixture and 1/2 oranges; turn into prepared crust.
Chill until firm; garnish with remaining oranges.
