Orange Chiffon Pie Recipe

5 1 1
Orange Chiffon Pie Recipe
Orange Chiffon Pie Recipe photo by Taste of Home
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Orange Chiffon Pie Recipe

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5 1 1
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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 envelope unflavored gelatin
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 3 large 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.
Originally published as Orange Chiffon Pie in Country Extra November 1991, p49

Nutritional Facts

1 piece: 342 calories, 20g fat (11g saturated fat), 128mg cholesterol, 197mg sodium, 37g carbohydrate (23g sugars, 0 fiber), 4g protein.

  • 1 envelope unflavored gelatin
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 3 large 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
  1. 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.
  2. 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.
Originally published as Orange Chiffon Pie in Country Extra November 1991, p49

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Trilby Yost User ID: 5195621 28754
Reviewed Jul. 23, 2010

"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."

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