Orange Chiffon Pie Recipe
A chocolate cookie crust filled with an airy orange chiffon.
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
Nutrition
Calories: 186kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 73mgSodium: 108mgPotassium: 76mgFiber: 1gSugar: 16gVitamin A: 128IUVitamin C: 8mgCalcium: 17mgIron: 1mg
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