Orange Blossom Chiffon Pie

  • on February 12, 2009
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Ingrients & Directions

6 oz Frozen orange juice
-concentrate; partially
1/3 c Cold water
1 Envelope unflavored gelatin
2 Egg yolks
1 c Water
1/4 ts Salt
1 c Heavy cream; chilled
2 tb Confectioner’s sugar
1 ts Vanilla extract
2 Egg whites
1/4 c Sugar
9 Inch baked pastry shell

Sprinkle gelatin over cold water in top of a double boiler to soften. Beat
egg yolks, remaining water and salt together. Blend in gelatin. Cook over
boiling water, stirring constantly, until gelatin is dissolved and mixture
is slightly thickened, about 5 minutes. Immediately remoave from heat, add
orange juice concentrate and stir until blended. Chill, stirring
occasionally, until mixture mounds when dropped from a spoon (or chill over
ice and water, stirring frequently). Meanwhile, whip cream until soft peaks
are formed. With final few strokes, beat in confectioner’s sugar and
extract; set in the refrigerator. Using a clean beater, beat egg white
until frothy. Gradually add granulated sugar, continuing to beat until
rounded peaks are formed. Fold in gelatin mixture and then the whipped
cream. Turn into a baked pastry shell. Using the back of a spoon swirl top.
Chill thoroughly. Decorate pie with orange sections ( and pastry cutouts,
if desired). MC formatting by

8 Servings

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