Orange Chiffon Pie

This Orange Chiffon Pie recipe makes about 6 servings.

 

1 level tablespoon gelatin
1/4 cup cold water
4 eggs
1/2 cup orange juice concentrate
1/4 teaspoon salt
1 cup sugar
1 cup whipped cream or  topping
1 teaspoon grated orange rind
1 (9-inch) pie shell

 

Dissolve gelatin in cold water.

Beat egg yolks and 1/2 cup sugar together, then add the orange juice concentrate and the salt.

Cook in double-boiler until mixture reaches custard consistency.

Add gelatin to mixture and allow to cool.

When mixture begins to thicken, fold in the well beaten egg whites to which have been added the remaining 1/2 cup of sugar.

Fold in the whipped cream or topping.

Place in the prepared crust and sprinkle top with the grated orange rind.

Refrigerate until firm.

 

 

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