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orange chiffon pie for dessertswithstephanie.com

Orange Chiffon Pie Recipe

A chocolate cookie crust filled with an airy orange chiffon.
5 from 19 votes
Prep Time 30 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 186 kcal

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.
  • 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).

Nutrition

Calories: 186kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 73mgSodium: 108mgPotassium: 76mgFiber: 1gSugar: 16gVitamin A: 128IUVitamin C: 8mgCalcium: 17mgIron: 1mg
Keyword orange chiffon pie
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