Orange Chiffon Pie
Imagine the flavor of fresh oranges permeating a billowy cloud of rich cream as this delicious dessert caresses your taste buds, creating the need for yet another bite. Try this in a chocolate crumb crust for added decadence.
1/2 cup granulated sugar
1 (0.25-ounce) envelope unflavored gelatin
2 tablespoons lemon juice
2 teaspoons grated orange peel
1/2 cup orange juice
4 large fresh eggs, separated
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
1 cup whipping cream, whipped
1 (9-inch) baked pie crust or graham cracker crust
- In medium saucepan, stir together first addition of sugar (1/2 cup), gelatin, lemon juice and orange peel. Stir in orange juice and egg yolks until blended. Cook over low heat, stirring constantly until gelatin is dissolved, about 5 minutes. Remove from heat. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, 30 to 45 minutes.
- In a large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Gently, but thoroughly, fold whipped cream along with chilled egg yolk mixture into egg whites. Pile mixture into prepared pie shell. Chill until firm, at least 3 hours.
Makes 8 servings.
*Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
Recipe courtesy of American Egg Board.