Mikan (Mandarin Orange) Pie
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 2 | tablespoons |
water
cold |
|
| 1 | cup |
water
boiling |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
lemon juice
fresh |
|
| 1 | cup |
heavy whipping cream
|
|
| 11 | ounces |
mandarin oranges
canned, drained |
|
| 1 | each |
pie shell (9 inch)
|
|
| Garnish | |||
| 1 | x |
oranges
fresh, slices |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 3E+1 | ml |
water
cold |
|
| 237 | ml |
water
boiling |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
lemon juice
fresh |
|
| 237 | ml |
heavy whipping cream
|
|
| 317.9 | ml/g |
mandarin oranges
canned, drained |
|
| 1 | each |
pie shell (9 inch)
|
|
| Garnish | |||
| 1 | x |
oranges
fresh, slices |
*
|
Directions
Soften the gelatin in cold water.
Stir in boiling water. Add sugar and stir until dissolved.
Add lemon juice and stir. Refrigerate until gelatin mixture is slightly thickened but not set.
Whip cream until thick and fold into gelatin mixture (you may use mixture set on lowest speed).
Add mandarin oranges and stir gently until evenly distributed.
Pour into pie shell. Garnish with orange slices.
Refrigerate at least 3 to 4 hours.
