Orange Chiffon Pie
Yield
8 servingsPrep
30 minCook
0 minReady
150 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 1 | tablespoon |
lemon juice
|
|
| 4 | large |
eggs
separated |
|
| 1 | cup |
orange juice
|
|
| ¾ | 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 15 | ml |
lemon juice
|
|
| 4 | large |
eggs
separated |
|
| 237 | ml |
orange juice
|
|
| 177 | ml |
sugar
|
|
| 3 |
food coloring
yellow |
*
|
|
| 0.6 | ml |
cream of tartar
|
|
| 1 | each |
pie shell (9 inch)
flaky |
|
| 1 | x |
whipped cream
sweetened |
*
|
| 1 | slices |
oranges
|
*
|
Directions
Soften gelatin in lemon juice.
Set aside.
Combine egg yolks, orange juice and ½ cup sugar.
Add a few drops yellow and red food color.
Cook and stir over medium heat until mixture thickens.
Add gelatin mixture and stir until melted.
Cool mixture until it reaches consistency of unbeaten egg whites.
Beat egg whites and cream of tartar together until soft peaks form.
Gradually add ¼ cup sugar and beat until stiff peaks form.
Fold in gelatin mixture and pour into Flaky Pastry Shell.
Chill.
Top with sweetened whipped cream and garnish with orange slices.
