Orange Chiffon Pie Recipes

NO-BAKE ORANGE CHIFFON PIE

Steps:

• In a large bowl, dissolve gelatin powder and sugar in water. Add orange juice and zest. Refrigerate for 1 hour or until thickened but not set. , Beat on high speed for 3 minutes or until foamy and thickened. Fold in whipped topping until completely combined. Pour into crust. Cover and refrigerate for 4 hours or until set.

ORANGE CHIFFON PIE

Steps:

• In a saucepan, combine the gelatin, sugar and salt. Add milk and egg yolks. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat; add juices and zest. Chill until partially set. , Fold in whipped cream and chill until mixture mounds. Spoon into pie shell; chill thoroughly. Garnish with orange slices and mint if desired.

ORANGE CHIFFON PIE RECIPE - (3/5)

Steps:

• In small bowl, combine cookie crumbs and margarine; mix well. Press mixture evenly and firmly in bottom and up sides of 9-inch pie pan. Refrigerate while preparing filling. In small saucepan, combine gelatin and 1/4 cup of the orange juice concentrate; let stand 5 minutes. Dissolve gelatin over low heat Place gelatin mixture and remaining orange juice concentrate in blender container; cover and blend at low speed 1 minute. Add 1/3 cup sugar and egg yolks; cover and blend at high speed 2 minutes. Refrigerate until mixture is thickened but not set, about 15 to 20 minutes. In large bowl, beat egg whites until soft peaks form; gradually add 1/3 cup sugar, beating until stiff peaks form. Fold chilled orange mixture gently into egg whites. Pour into prepared crust Refrigerate 4 hours or until firm. Garnish with whipped cream and orange slices.

ORANGE CHIFFON PIE

Steps:

• Combine the condensed milk, sour cream, whipped topping and drink mix. Mix well.
• Spoon into a pie shell and chill before serving.
• Garnish with orange slices.

ORANGE CHIFFON PIE

Steps:

• 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.