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