Spiced Orange Chiffon Pie Recipe
Ingredients
| Graham cracker crumbs | 3/4 Cup (16 tbs) | |
| 1 tablespoon plus 1 teaspoon sugar | ||
| Vegetable oil | 2 Tablespoon | |
| Ground nutmeg | 1 Teaspoon | |
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| 1 can frozen orange juice concentrate, thawed | ||
| Lemon juice | 2 Teaspoon | |
| Egg whites | 2 | |
| 8 orange sections | ||
Directions
Combine graham cracker crumbs, 1 tablespoon sugar, oil and l/2 teaspoon nutmeg in a small bowl; blend well with a fork.
Using the back of a spoon, press crumb mixture firmly into a 9 inch pie pan to form a crust.
Bake in preheated 375° F oven 8 minutes; cool.
In a large bowl, sprinkle gelatin over cold water; stir until gelatin is dissolved.
Add boiling water, remaining 1 teaspoon sugar and remaining l/2 teaspoon nutmeg; stir until sugar is dissolved.
Add orange juice concentrate and lemon juice; mix well.
Chill until mixture begins to thicken, about 45 minutes.
Add egg whites; beat until light and fluffy.
Spoon into prepared pie crust; chill until firm, about 3 hours.
Garnish with orange sections.
Using the back of a spoon, press crumb mixture firmly into a 9 inch pie pan to form a crust.
Bake in preheated 375° F oven 8 minutes; cool.
In a large bowl, sprinkle gelatin over cold water; stir until gelatin is dissolved.
Add boiling water, remaining 1 teaspoon sugar and remaining l/2 teaspoon nutmeg; stir until sugar is dissolved.
Add orange juice concentrate and lemon juice; mix well.
Chill until mixture begins to thicken, about 45 minutes.
Add egg whites; beat until light and fluffy.
Spoon into prepared pie crust; chill until firm, about 3 hours.
Garnish with orange sections.
Chef
