Orange blossom chiffon pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Frozen orange juice concentrate; partially thawed |
| ⅓ | cup | Cold water |
| 1 | Envelope unflavored gelatin | |
| 2 | Egg yolks | |
| 1 | cup | Water |
| ¼ | teaspoon | Salt |
| 1 | cup | Heavy cream; chilled |
| 2 | tablespoons | Confectioner's sugar |
| 1 | teaspoon | Vanilla extract |
| 2 | Egg whites | |
| ¼ | cup | Sugar |
| 9 | Inch baked pastry shell | |
Directions
Sprinkle gelatin over cold water in top of a double boiler to soften. Beat egg yolks, remaining water and salt together. Blend in gelatin. Cook over boiling water, stirring constantly, until gelatin is dissolved and mixture is slightly thickened, about 5 minutes. Immediately remoave from heat, add orange juice concentrate and stir until blended. Chill, stirring occasionally, until mixture mounds when dropped from a spoon (or chill over ice and water, stirring frequently). Meanwhile, whip cream until soft peaks are formed. With final few strokes, beat in confectioner's sugar and extract; set in the refrigerator. Using a clean beater, beat egg white until frothy. Gradually add granulated sugar, continuing to beat until rounded peaks are formed. Fold in gelatin mixture and then the whipped cream. Turn into a baked pastry shell. Using the back of a spoon swirl top.
Chill thoroughly. Decorate pie with orange sections ( and pastry cutouts, if desired). MC formatting by bobbi744@...
Recipe by: Family Weekly, June 8, '69 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 24, 1998