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Orange Chiffon Pie

 Orange Chiffon Pie
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.
6-8 ServingsPrep: 15 min. + chilling

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,

2 of 2

Orange Chiffon Pie (continued)

Nutritional Facts: 20 g fat (11 g saturated fat), 128 mg cholesterol, 197 mg sodium, 37 g carbohydrate, trace fiber, 4 g protein.