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Spiced Orange Chiffon Pie Recipe
|Graham cracker crumbs||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Vegetable oil||2 Tablespoon|
|Ground nutmeg||1 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Frozen orange juice concentrate||1 Can (10 oz), thawed|
|Lemon juice||2 Teaspoon|
Serving size: Complete recipe
Calories 1281 Calories from Fat 296
% Daily Value*
Total Fat 33 g51.3%
Saturated Fat 5.2 g26%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 251.8 mg10.5%
Total Carbohydrates 230 g76.7%
Dietary Fiber 1.1 g4.3%
Sugars 199.1 g
Protein 21 g41.8%
Vitamin A 0.1% Vitamin C 7.9%
Calcium 2.9% Iron 1.7%
*Based on a 2000 Calorie diet
Using the back of a spoon, press crumb mixture firmly into a 9 inch pie pan to form a crust.
Bake in preheated 375Â° 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.