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Orange Chiffon Pie Recipe

Orange Chiffon Pie Recipe photo by Taste of Home

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You'll be greeted with smiles when you put Tina Dierking's no-bake dessert on your menu. "This pie is wonderfully refreshing in the summer," says the Showhegan, Maine reader. "It's an old recipe that stands the test of time."

This recipe is:

Quick

Diabetic Friendly

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Orange Chiffon Pie Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

1 package (3 ounces) orange gelatin
1 tablespoon sugar
3/4 cup boiling water
1/2 cup orange juice
1 teaspoon grated orange peel
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)

Directions

In a large bowl, dissolve gelatin powder and sugar in water. Add orange juice and peel. Refrigerate for 1 hour or until thickened but not set.
Beat on high speed for 3 minutes or until foamy and thickened. Fold in whipped topping until completely combined. Pour into crust. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.

Nutritional Analysis: One piece equals 223 calories, 7 g fat (5 g saturated fat), 0 cholesterol, 119 mg sodium, 36 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Originally published as Orange Chiffon Pie in Quick Cooking May/June 2002, p44

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Orange Chiffon Pie

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Reviewed on May. 12, 2010 by Cruella747

This is a foolproof recipe! Absolutely delicious. ! was skeptical about making this for my husband who has only ever eaten my grandmothers pie, but he LOVED it! Am making this now with strawberries!

Reviewed on Nov. 07, 2009 by farmerjoy

I used 1 TBS "Equal" as a substitute for the sugar. Next time will use no sugar jello but didn't have it on hand today. Very good--I hope it will be a hit with diabetic members of my church group.