Orange Chiffon Pie Recipe
A chocolate cookie crust filled with an airy orange chiffon.
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).
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