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Orange Blossom Chiffon Pie Recipe
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Chilled heavy cream||1 Cup (16 tbs)|
|Confectioner's sugar||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Baked 9 inch pie shell||1|
Serving size: Complete recipe
Calories 2351 Calories from Fat 1375
% Daily Value*
Total Fat 155 g238.2%
Saturated Fat 80.5 g402.7%
Trans Fat 0 g
Cholesterol 699 mg
Sodium 1673 mg69.7%
Total Carbohydrates 207 g69%
Dietary Fiber 2.8 g11.3%
Sugars 80.4 g
Protein 36 g71.5%
Vitamin A 79.2% Vitamin C 2.4%
Calcium 23.5% Iron 19.1%
*Based on a 2000 Calorie diet
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.
Decorate with orange sections and pastry cutouts