Orange Chiffon Pie

Orange Chiffon Pie
  • Prep Time: 25
  • Total Time: 50
  • Servings: 6-8

Recipe Tags

About this Recipe


1 Tenderflake® Frozen Deep Dish Pie Shell, defrosted
3/4 cup (175 mL) Orange juice
Zest of 2 oranges
1 cup (250 mL) Sugar, divided
1 Pkg (7g) unflavoured gelatin
3 Eggs, separated


BAKE pie shell according to package directions. Set aside to cool.

HEAT orange juice over medium-high heat. Bring to a boil. Combine ½ cup (125 mL) sugar and gelatin and add to the hot liquid. Cook, stirring constantly for 1-2 minutes or until the gelatin has completely dissolved. Beat egg yolks.
Add some of the hot mixture, a little at a time to the egg yolks then blend the tempered egg mixture into the remaining hot mixture. Continue cooking and stirring until the mixture comes to a boil. Place a piece of plastic wrap over the mixture and chill until slightly thickened.

BEAT egg whites to form soft peaks. Gradually add remaining sugar and continue to beat until stiff peaks form. Fold into the thickened orange mixture and pour into the baked pie shell. Chill until completely set. Garnish with whipped cream and orange slices.


Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet