Mandarin Orange Chiffon Pie Recipe

Name: Mandarin Orange Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unbaked 9-inch graham cracker crust; 1 envelope unflavored gelatin; 1/3 c. sugar; 4 egg yolks, beaten; 4 egg whites; 1 Tbsp. grated lemon rind; 2 Tbsp. lemon juice; 1 (11 oz.) can mandarin oranges; 1/2 c. liquid from orange can; 1/2 c. sugar; 1/4 tsp. salt

Servings: persons

1 unbaked 9-inch graham cracker crust
1 envelope unflavored gelatin
1/3 c. sugar
4 egg yolks, beaten
4 egg whites
1 Tbsp. grated lemon rind
2 Tbsp. lemon juice
1 (11 oz.) can mandarin oranges
1/2 c. liquid from orange can
1/2 c. sugar
1/4 tsp. salt

1
In double boiler, mix gelatin, sugar and egg yolks.
2
Stir in rind and juices (including that from can).
3
Cook over boiling water, stirring constantly 5 minutes, or until thickened.
4
Beat egg whites in separate bowl until fairly stiff, then add 1/2 cup sugar gradually and beat until stiff.
5
Fold into egg mixture. Add about 12 to 16 segments of orange.
6
Turn into pie shell. Garnish with remaining segments and chill.
7
Yields 6 servings.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 unbaked 9-inch graham cracker crust, 1 envelope unflavored gelatin, 1/3 c. sugar, 4 egg yolks, beaten, and more.

Yes, Mandarin Orange Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mandarin Orange Chiffon Pie

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