Tangerine Chiffon Pie Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Dash | |
| Cold water | 1/2 Cup (16 tbs) | |
| 4 slightly beaten egg yolks | ||
| 1 6-ounce can frozen tangerine concentrate, thawed | ||
| Egg whites | 4 | |
| Sugar | 1/3 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs), Whipped | |
| Pastry shell | 1 9 inch, baked | |
Directions
In top of double boiler, thoroughly combine unflavored gelatin, 1/4 cup sugar, and the salt.
Blend in water.
Add beaten egg yolks.
Cook, stirring constantly, over simmering water till gelatin dissolves and mixture thickens slightly (about 5 minutes).
Remove from heat.
Stir in undiluted tangerine concentrate; chill till mixture mounds when spooned.
Beat egg whites till soft peaks form; gradually add 1/3 cup sugar, beating till stiff peaks form.
Fold in gelatin mixture; then fold in half of the whipped cream.
Pile into cooled pastry shell; chill firm.
Top pie with remaining whipped cream.
Trim with fresh orange sections, if desired.
Blend in water.
Add beaten egg yolks.
Cook, stirring constantly, over simmering water till gelatin dissolves and mixture thickens slightly (about 5 minutes).
Remove from heat.
Stir in undiluted tangerine concentrate; chill till mixture mounds when spooned.
Beat egg whites till soft peaks form; gradually add 1/3 cup sugar, beating till stiff peaks form.
Fold in gelatin mixture; then fold in half of the whipped cream.
Pile into cooled pastry shell; chill firm.
Top pie with remaining whipped cream.
Trim with fresh orange sections, if desired.
Chef
