Orange Blossom Chiffon Pie Recipe
Ingredients
| 1 env. unflavored gelatin | ||
| Cold water | 1/3 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Water | 1 Cup (16 tbs) | |
| Juice concentrate | 1/4 Teaspoon, frozen | |
| Heavy cream | 1 Cup (16 tbs), chilled | |
| Confectioner’s sugar | 2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Egg whites | 2 | |
| Sugar | 1/4 Cup (16 tbs) | |
| 1 baked 9 in. pie shell | ||
Directions
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
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
Chef
