Orange Chiffon Pie
From Jeanette's Recipe Cards See options below.
Ingredients
Crust
  • 1C Quick or Old Fashioned Oats
  • 1C Brown Sugar
  • 1/2C Flaked Coconut
  • 1/3C Melted butter
Filling
  • 1envelope Unflavored Gelatin
  • 1/4C Cold Water
  • 3/4C Orange Juice 1/tsp
  • 1/2tsp Salt
  • Grated Rind of One Orange (optional)
  • 1Tbsp Lemon Juice
  • 3 Egg Yolks, beaten
  • 3 Egg Whites
  • 1/2C Sugar
  • Mandarin Orange Segments
Instructions
  1. Toast oats in shallow pan in 350° oven for 10 minutes
  2. Add brown sugar, coconut and butter mixing well.
  3. Press mixture onto the bottom and sides of nine inch pie pan.
  4. Chill while preparing filling
  5. Soften gelatin in cold water
  6. Place orange juice, salt, 1/4 C sugar, orange rind, lemon juice and egg yolks in sauce pan
  7. Cook over low heat until slightly thickened
  8. Add flavored gelatin
  9. Beat egg whites until frothy gradually adding 1/4 C sugar. Beat until stiff and glossy.
  10. Fold cooled gelatin mixture into egg whites.
  11. Pour into pie shell
  12. Chill until set
  13. Garnish with Mandarin Orange segments
Recipe Notes

Options
Pineapple Chiffon Pie - Substitute one 3 oz package orange pineapple flavored gelatin for unflavored gelatin. Dissolve gelatin in 3/4 C boiling water. Omit cold water, orange juice, salt sugar and orange rind. Drain one 8 1/4 oz can crushed pineapple reserving syrup. Add enough water to syrup to make 2/3 Cup. Place pineapple syrup, lemon juice, and egg yolks in sauce pan. Then follow directions above. Add crushed pineapple when folding in egg whites. Pour into crust.

Strawberry Chiffon Pie - Substitute one 3 oz package strawberry flavored gelatin for unflavored gelatin. Dissolve gelatin in 1/4 Cup boiling water. Omit cold water, orange juice, salt, sugar, and orange rind. Place lemon juice and egg yolks in sauce pan. Add 1 pint sliced strawberries when folding in egg whites. Pour into crumb crust.