Citrus Chiffon Pie

 

Ingredients:

1

 

9 Single Crust

Custard Filling:

3

Tbl

Sugar

2

Tbl

Cornstarch

3

Tbl

Orange Or Tangerine Marmalade

Cup

Orange Juice

1-1/2

Cup

Bottled Orange Drink

Cup

Lemon Juice

Chiffon Layer:

1

3 oz

Pkg Orange Flavored Jello

Cup

Boiling Water

3

 

Egg Yolks

Cup

Orange Juice

3

 

Egg whites

Tsp

Cream Of Tartar

Cup

Sugar

Topping:

1

Tbl

(1) Envelope Unflavored Gelatin

Cup + 1 tbl

Sugar

1

 

Egg Yolk, Lightly Beaten

Cup

Milk

1

Cup

Whipping Cream

2

 

Egg Whites

2-1/2

Tsp

Vanilla

Directions:

Preheat oven to 425F. Prepare a 9 pie plate with the pie crust, fold edge under and flute. Prink with a fork on bottom and sides. Bake for 10-12 minutes or until golden brown. Set aside to cool.

Combine 3 tablespoons sugar and cornstarch in medium saucepan. Combine marmalade, orange juice and orange drink in a medium bowl. Stir gradually into sugar mixture in saucepan. Cook and stir until mixture comes to a full boil. Cook for one minute. Remove from heat and stir in lemon juice. Refrigerate about 15 minutes or until cool. Spoon into cooled pie shell.

Chiffon Layer: Combine orange jello and boiling water in a large bowl, stir until jello dissolves. In a medium bowl, beat the 3 egg yolks lightly. Add cup orange juice. Stir into the jello. Refrigerate, stirring occasionally, until thickened.

Meanwhile beat 3 egg whites and cream of tartar until foamy. Beat in cup of sugar, one tablespoon at a time, until stiff. Fold into orange jello mixture. Spoon onto custard layer in pie plate.

Topping: Combine unflavored gelatine and cup sugar in medium saucepan. Combine the 1 beaten egg yolk, milk and cup of whipping cream in a small bowl. Stir into gelatin mixture. Let stand for one minute. Cook on low heat for about 5 minutes or until gelatin is dissolved. Remove from heat. Stir in vanilla. Pour into medium bowl. Refrigerate, stirring occasionally, until mixture slightly thickens.

Beat remaining cup whipping cream until soft peaks form. Fold into Gelatin mixture. Set aside.

Beat 2 egg whites until foamy, beat in remaining 2 tablespoons sugar gradually until stiff. Fold into gelatin mixture. Spoon over chiffon layer in pie plate. Refrigerate for 1 hour or until set.

 

Yields

8 servings

 

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