Orange Chiffon Pie Recipe

Name: Orange Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope gelatin, unflavored unflavored; 1 tablespoon lemon juice; 4 large eggs separated; 1 cup orange juice; 3/4 cup sugar; 3 food coloring yellow; ⅛ teaspoon cream of tartar; 1 each pie shell (9 inch) flaky; 1 x whipped cream sweetened; 1 slices oranges

Servings: persons

1 envelope gelatin, unflavored unflavored
1 tablespoon lemon juice
4 large eggs separated
1 cup orange juice
3/4 cup sugar
3 food coloring yellow
⅛ teaspoon cream of tartar
1 each pie shell (9 inch) flaky
1 x whipped cream sweetened
1 slices oranges

1
Soften gelatin in lemon juice.
2
Set aside.
3
Combine egg yolks, orange juice and 1/2 cup sugar.
4
Add a few drops yellow and red food color.
5
Cook and stir over medium heat until mixture thickens.
6
Add gelatin mixture and stir until melted.
7
Cool mixture until it reaches consistency of unbeaten egg whites.
8
Beat egg whites and cream of tartar together until soft peaks form.
9
Gradually add 1/4 cup sugar and beat until stiff peaks form.
10
Fold in gelatin mixture and pour into Flaky Pastry Shell.
11
Chill.
12
Top with sweetened whipped cream and garnish with orange slices.

408

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 10 ingredients. The key ingredients include: 1 envelope gelatin, unflavored unflavored, 1 tablespoon lemon juice, 4 large eggs separated, 1 cup orange juice, and more.

Yes, 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.

Orange Chiffon Pie

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