You are in for a real treat with this recipe if you've never had an Orange Chiffon Pie before! The pie starts with a crispy, pre-baked chocolate crust which is filled with a light and creamy orange filling.
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You can't go wrong using my Chocolate Pie Crust. Short on time? No problem - use a store-bought chocolate crust to save time. But you can't rush the time needed to set this citrus chiffon pie - which will take approximately 2 hours in the fridge.
Ingredients
- 9" prebaked pie shell: I use my chocolate crust recipe for this pie.
- Powdered gelatin and cold water: sprinkle the gelatin over the cold water to set
- 4 large eggs: separate the egg yolks from the egg whites. Place the egg whites in a clean mixing bowl and allow to come to room temperature.
- Two measures of granulated sugar:
- 100 Grams Granulated Sugar (measure #1) ½ cup
- 50 Grams Granulated Sugar (measure #2) ¼ cup (for whipping egg whites)
- Freshly squeezed orange juice and orange zest
I hope you enjoy this orange chiffon pie! Feel free to contact me with any comments or questions.
Storage
To store, place the pie in an airtight container and store in the refrigerator for up to 4 days. This pie does not freeze well.
FAQ
What is a chiffon pie?
How do I make candied orange slices?
📋 Recipe
Orange Chiffon Pie Recipe
Equipment
- Hand or stand mixer
- Bowls, measuring cups and spoons
Ingredients
- 1 teaspoon Powdered Gelatin
- 2 Tablespoons Cold Water
- 1 9 inch Tart or pie shell Prebaked
- 4 Large Egg Yolks
- 4 Large Egg Whites Room temperature
- ½ Cup Granulated Sugar Measure #1
- ¼ Cup Granulated Sugar Measure #2 (for whipping egg whites)
- ½ Cup Orange Juice Fresh squeezed
- 2 Tablespoons Orange Zest (from one orange)
Instructions
- Sprinkle the powdered gelatin over the cold water. Set aside.1 teaspoon Powdered Gelatin, 2 Tablespoons Cold Water
- Place the egg yolks, ½ cup granulated sugar, orange juice and orange zest in a heat-proof bowl. Whisk until combined.4 Large Egg Yolks, ½ Cup Granulated Sugar, ½ Cup Orange Juice, 2 Tablespoons Orange Zest
- Place bowl over a double boiler with simmering water (note: bottom of bowl should not touch the water). Cook over simmering water whisking often. Custard will begin to thicken and will reach 180℉ (82℉) when done.
- Add set gelatin to the bowl and stir until gelatin melts.
- Remove bowl from simmering water and allow custard to cool to room temperature.
- Begin whipping egg whites until they are frothy. Slowly pour ¼ cup of granulated sugar into the egg whites while continuing to mix. Whip until egg whites reach medium peaks.4 Large Egg Whites, ¼ Cup Granulated Sugar
- Gently fold the egg whites into the orange custard until no white streaks remain.
- Pour the filling into the prebaked crust. Place in refrigerator until set (approximately 2 - 3 hours).1 9 inch Tart or pie shell
LeAnna says
Would this recipe work with grapefruit and a different crust?
dessertswithstephanie says
Hi LeAnna, I have not made with grapefruit but it will work with any citrus fruit (e.g. lime, lemon, grapefruit). If using grapefruit I recommend using a sweet pie dough instead of a chocolate dough for the crust.
beth says
There is just no denying that I love easy recipes and it doesn’t get any easier than this wonderful orange chiffon pie.
Monidipa says
This orange chiffon pie recipe is simply delightful! The tangy orange flavor perfectly complements the light and airy texture. The instructions were easy to follow, making it a breeze to whip up. Yum!
dessertswithstephanie says
Thank you for your feedback!
Alan W says
The orange and chocolate work so nicely together. Great pie recipe.
dessertswithstephanie says
Thank you, Alan!
Nanny says
Lots of creamy, citrus goodness in the pie, and the crust I could eat on its own!
dessertswithstephanie says
Thank you for the feedback, Nanny!