Tangerine Chiffon Pie Recipes

TANGERINE CHIFFON PIE

Steps:

• Preheat oven to 350°. Put shortbread cookies in food processor and pulse until the crumbs are similar in size. Add melted butter into the food processor bowl, Pulse about 5 times until combined. Alternatively, you could place the cookies in a ziploc bag and crush them with a mallet or rolling pin.
• Pour crumbs into a 9″ pie pan. Press crumbs into bottom of pan and place another pie pan inside and push against the sides to press crumbs evenly between the bottom and the sides. Bake in oven for 12-15 minutes or until crust is golden brown. Set aside to cool.
• While the pie crust is baking, make the filling. Place 1/4 cup room temperature water in a small bowl. Sprinkle the gelatin over the top and set aside for at least 10 minutes, while gelatin softens. Separate eggs and place yolks in the top of a double boiler and the whites in a mixing bowl. Add only 1/3 cup sugar, tangerine zest and juice to the yolks and whisk together. Place saucepan over simmering water and whisk continually until the custard thickens or coats the back of a spoon, about 10 minutes. Take it off the heat and immediately stir in the softened gelatin.
• Using an electric mixer, beat the egg whites until soft, add remaining 1/3 cup sugar and beat until stiff. Place tangerine mixture into a large bowl and plop the beaten egg whites on top. Fold with a rubber spatula very carefully so you don't deflate the egg whites a few times. Do not stir!
• Whip cream with electric mixer until soft peaks form. Reserve and refrigerate half of the cream for garnishing. Fold other half of whipped cream into the tangerine mixture very carefully just until the white disappears into the orange. Do not stir! Pour filling into shortbread crust and smooth out top with rubber spatula.
• Refrigerate Tangerine Chiffon Pie at least two hours or overnight. Garnish with piped whipped cream, Girl Scout Savannah cookies and Ruby Tango Tangerine slices if desired.
• ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM

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.

TANGY LEMON CHIFFON PIE

Steps:

• In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved., In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form., Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon.

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.

TANGERINE MERINGUE PIE

Steps:

• MAKE THE FILLING: In a medium-size saucepan, combine 1/4 cup sugar with the cornstarch.
• Gradually add the tangerine juice and water, whisking until smooth.
• Cook over medium heat, stirring constantly until the mixture comes to a boil.
• Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
• In a medium-size bowl, lightly beat the eggs with a whisk.
• Gradually whisk in the remaining 1/4 cup sugar.
• Stir a small amount of the filling into the egg mixture to temper them.
• Then add the yolk mixture to the saucepan, blending the mixtures together.
• Be sure to reach into the crease of the pan.
• Slowly cook the filling until it is thick, about 1 minute longer.
• Whisk briefly to smooth the filling, but DO NOT OVERMIX.
• Remove the saucepan from the heat and stir in the tangerine zest and vanilla extract.
• Pour the filling into the baked pie shell.
• MAKE THE MERINGUE: Preheat the oven to 350 degrees.
• Position the oven rack to the lower third of the oven.
• In a small bowl, combine the sugars.
• Set aside.
• In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
• Add the cream of tartar and increase the mixer speed to medium-high.
• Beat until the egg whites form firm peaks, but are not dry.
• Whip in the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
• Beat the whites until thick and glossy, about 30 seconds longer.
• With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
• With the back of a tablespoon, spread the meringue until it COMPLETELY covers the filling.
• Swirl the meringue with the back of the tablespoon to form peaks.
• To prevent weeping, be sure the meringue is sealed to the very edge of the pie, and that all the filling is covered.
• Bake the pie for 15 minutes or until lightly browned.
• Cool the pie away from drafts.
• Do not cut the pie until it is almost cool.

TANGERINE CHESS PIE

Steps:

• WHISK sugar and next nine ingredients until smooth.
• Pour into unbaked pie crust BAKE 350 degrees for 40-45 minutes or u ntil center is set.
• NOTE: Any citrus fruit can be used.