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Orange Chiffon Pie


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Rate this recipe 3/5 (7 Votes)


  • 2 cups finely crushed macarooncookie crumbs
  • 1/4 cup margarine or butter, melted
  • 1 envelope unflavored gelatin
  • 6-oz. can frozen orange juice concentrate, thawed
  • 1/3 cup sugar 4 eggs, separated
  • 1/3 cup sugar
  • Whipped cream, if desired Orange slices, if desired


Servings 8


Step 1

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.


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