Orange Chiffon Pie in a Chocolate Crust

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 for the Orange Chiffon Pie Recipe:

• 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.

Orange Chiffon Pie

A chocolate cookie crust filled with an airy orange chiffon.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Resting Time 2 hrs

Total Time 2 hrs 30 mins

Course Dessert

Servings 10

Ingredients

  

1x2x3x

• 2 teaspoons Powdered Gelatin
• ¼ Cup Cold Water
• 1 9 inch Tart or pie shell Prebaked
• 4 Large Egg Yolks
• 4 Large Egg Whites Room temperature
• 100 Grams Granulated Sugar (measure #1) ½ cup
• 50 Grams Granulated Sugar (measure #2) ¼ cup (for whipping egg whites)
• 4 Fluid Ounces Orange Juice (freshly squeezed) ½ cup
• 2 Tablespoons Orange Zest (from one orange)

Instructions

 

• Sprinkle the powdered gelatin over the cold water. Set aside.
• Place the egg yolks, ½ cup granulated sugar, orange juice and orange zest in a heat-proof bowl. Whisk until combined.
• 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° F 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.
• 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).

Keyword orange chiffon pie

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