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Orange Chiffon Pie Recipe

Orange Chiffon Pie Recipe photo by Taste of Home

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My children always tell me I'm the only mom who bakes every day. The other kids at school always want to know what's in my kids' lunch.

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Orange Chiffon Pie Recipe

Prep: 15 min. + chilling

Yield: 6-8 Servings

15 15

Ingredients

1 envelope unflavored gelatin
3/4 cup sugar
1/4 teaspoon salt
1/2 cup milk
3 egg yolks, lightly beaten
3/4 cup orange juice
1/4 cup lemon juice
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 cup heavy whipping cream, whipped
1 pastry shell (9 inches), baked
Oranges slices
Fresh mint, optional

Directions

In a saucepan, combine the gelatin, sugar and salt. Add milk and egg yolks. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat; add juices and peel. Chill until partially set.
Fold in whipped cream and chill until mixture mounds. Spoon into pie shell; chill thoroughly. Garnish with orange slices and mint if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 342 calories, 20 g fat (11 g saturated fat), 128 mg cholesterol, 197 mg sodium, 37 g carbohydrate, trace fiber, 4 g protein.

Originally published as Orange Chiffon Pie in Country Extra November 1991, p49

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Orange Chiffon Pie

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(1-1) of 1 reviews

Reviewed on Jul. 23, 2010 by Trilby Yost

My mother has used this recipe for years. I always thought it was wonderful but I never made it myself until recently. I didn't know how easy it is or I would've tried it a long time ago.