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.

orange chiffon pie recipe

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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

orange chiffon pie for

I hope you enjoy this orange chiffon pie! Feel free to contact me with any comments or questions.

What is a chiffon pie?

A chiffon pie is an airy filling in a pre-baked pie crust. It is most often made by folding an egg white meringue into a fruit base which is thickened with gelatin.

orange chiffon pie for

Orange Chiffon Pie

A chocolate cookie crust filled with an airy orange chiffon.
5 from 11 votes
Prep Time 30 mins
Resting Time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Servings 10


  • 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)


  • 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
Tried this recipe?Let us know how it was!


  1. Nanny


    5 stars
    Lots of creamy, citrus goodness in the pie, and the crust I could eat on its own!

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