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.
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
Ingredients
- 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).
Nanny
Alan W